Vegan miso soup

Vegan Miso Soup

  • Author: Alison Andrews
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 minutes
  • Yield: 4


Simple and delicious vegan miso soup. This veggie packed soup is extremely flavorful and makes the perfect appetizer.


  • 4 cups (960ml) Vegetable Stock*
  • 2 Tbsp Dried Wakame
  • 5 Fresh Shiitake Mushrooms (Sliced)
  • 3 Tbsp White Miso Paste
  • 10 oz (300g) Silken Tofu (Cubed)
  • 1/2 cup Spring Onions (Chopped)*


  1. Add vegetable stock to a pot on the stove and bring to a simmer.
  2. Add dried wakame and sliced shiitake mushrooms to the pot.
  3. Let the wakame and mushrooms cook in the vegetable stock for around 5 minutes until the mushrooms are cooked. Switch off the heat.
  4. Mix white miso paste with a little hot water to thin it out.
  5. Add the miso paste to the pot. Stir it in gently.
  6. Add cubed tofu and and chopped spring onions and mix in. Serve immediately.


*If your vegetable stock has pieces of dehydrated vegetable in it, then strain it for best results in this soup.

*Spring onions are also called green onions or salad onions or scallions.

  • Category: Appetizer, Savory, Side, Gluten-Free
  • Method: Stovetop
  • Cuisine: Vegan


  • Serving Size: 1 Serving
  • Calories: 151
  • Sugar: 4g
  • Sodium: 2251mg
  • Fat: 3g
  • Saturated Fat: 0.4g
  • Carbohydrates: 20.5g
  • Fiber: 6.3g
  • Protein: 10.6g

Keywords: vegan miso soup