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    Home » Soups and Salads

    Easy Vegan Miso Soup

    April 8, 2019 By Melissa Huggins / 8 Comments

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    Jump to Recipe

     This Vegan Miso Soup can be enjoyed all year long as a starter or a complete meal. It's light, healthy, and packed with umami flavors. It requires 5 ingredients and will be on your table in 15 minutes! 

    Tofu on a wooden spoon that's in a bowl of vegan miso soup. Edamame and rice on the side.

    If you're looking for fast, simple and delicious, then you need to make this Vegan Miso Soup tonight! You might even have all the ingredients in your kitchen now. You'll need Water, Nori, Tofu, Green Onions, and Miso Paste. That's it!

    What is Miso Soup?

    It's a traditional Japanese soup with a briny broth made from fish flakes and kombu (seaweed) as a base. Then miso paste is dissolved into the broth for a rich umami flavor. Typically, it contains cubed tofu and green onions too.

    What Kind of Miso Paste Should I Use?

    There are three common varieties to choose from - Red Miso, Yellow Miso, and White Miso. The red miso is fermented the longest and has a deep flavor, but personally, I think it's a little overpowering and salty tasting.

    Yellow miso is fermented for about a year and has a milder flavor. It's slightly sweeter than the red miso and less salty.

    The white miso is the lightest and sweetest of them all, and it's fermented for just a few weeks. I usually stick with white or yellow for miso soup, but I used white for the soup in the photos.

    Miso is great to have on hand and it can be used for a variety of recipes like Dressing, Marinades, Sauces, Broths, Casseroles, and more. You can bring out the 'cheesy" flavor in Vegan Mac n Cheese, or amp up a Veggie Stir Fry Recipe in a flash. A little bit goes a long way.

    What Kind of Seaweed is Best to use?

    The most commonly used seaweed is Kombu and Wakame, but I use Nori because I usually have it on hand. You can use any type of seaweed that you prefer.

    If you don't like the taste of seaweed, you can omit it altogether. For extra broth flavor, you can substitute ½ the water with low-sodium vegetable broth or add a dash of tamari.

    two bowls of miso soup on a serving tray with rice and edamame on the side.

    How to Make Vegan Miso Soup

    (Full ingredient amounts in recipe card below)

    Six process photos of simmering seaweed and cooking tofu and green onions.

    • Bring water to a boil over high heat then reduce heat to a gentle simmer. Break up nori into a few pieces and add to water. Simmer for a few minutes until it breaks down.
    • Remove from heat and pour broth through a mesh strainer into another pot or large heat-safe bowl. Return strained broth to the pot and return to the stovetop over medium heat.
    • Add tofu and green onions. Bring to a gentle simmer for a few minutes to warm tofu throughout. Remove from heat.
    • Place a mesh strainer over the pot and add the miso paste. Dissolve using a spoon or spatula.

    vegan miso soup in a black bowl with a wooden spoon on top. Edamame and rice on the side.

    Make it Soy Free

    Absolutely! You can use Chickpea Miso Instead of soy-based paste and replace the tofu with chickpeas, sautéed mushrooms, or fresh-chopped spinach.

    Serving Ideas

    For a starter or a light meal, you can enjoy the soup on its own, or serve it with rice and steamed edamame pods for a filling meal. It goes really well with vegan sushi too!

    two bowls of soup on a serving tray with two bowls of rice and edamame on the side.

    More Quick Recipes to Enjoy

    • Vegan Crab Bites
    • Vegan Jackfruit Tacos
    • Vegan Alfredo Sauce
    • Spicy Udon Noodle Soup

    I Love to hear from you

    If you make this recipe, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

    Recipe

    Print Recipe Pin Recipe Rate this Recipe
    5 from 6 votes

    Vegan Miso Soup

     This Vegan Miso Soup can be enjoyed all year long as a starter or a complete meal. It's light, healthy and packed with umami flavors. It requires 5 ingredients and will be on your table in 15 minutes! 
    Prep Time10 minutes mins
    Cook Time5 minutes mins
    Total Time15 minutes mins
    Course: Soup
    Cuisine: Japanese, Vegan
    Servings: 4 People
    Calories: 85kcal
    Author: Melissa Huggins

    Ingredients

    • 5 cups water
    • 1 sheet nori (dried seaweed)
    • ½ block extra firm tofu , drained well and cubed
    • 3 green onions , thinly sliced
    • ¼ cup miso paste , more to taste (any variety)
    Prevent your screen from going dark

    Instructions

    • In a large pot, bring water to a boil over high heat. Now reduce heat to maintain a gentle simmer. Break up nori into 3-4 pieces and add to water. Simmer for 1-2 minutes until it breaks down. 
    • Remove from heat and pour broth through a Mesh Strainer into another pot or large heat-safe bowl. Return strained broth to the pot and return to the stovetop over medium heat. Discard nori. 
    • Add tofu and green onions. Bring to a gentle simmer for 1-2 minutes to warm tofu throughout. Remove from heat. 
    • Place a mesh strainer over the pot and add the miso paste. Dissolve using a spoon or spatula (see note for alternative method). Serve and enjoy! 

    Notes

    SOY-FREE OPTION: Instead of soy-based miso paste, you can use Chickpea Miso. You can replace the tofu with chickpeas, sautéd mushrooms, or fresh-chopped spinach. 
    SEAWEED: You can use any seaweed to make the broth. If you don't like the taste of seaweed, you can omit that step altogether. Instead, you can substitute ½ the water with vegetable broth. 
    Alternative method to dissolve miso paste: add paste to a medium bowl with about ½-1 cup of prepared broth. Whisk well to combine and then add the soup. 
    If you want to amp up the umami flavor, you can add a few splashes of low-sodium tamari or vegan fish sauce. 

    Nutrition

    Serving: 1(1.5 cups) | Calories: 85kcal | Carbohydrates: 11g | Protein: 2g | Fat: 1g | Sodium: 636mg | Potassium: 60mg | Fiber: 1g | Sugar: 1g | Vitamin A: 135IU | Vitamin C: 1.9mg | Calcium: 26mg | Iron: 0.6mg
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    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

    Reader Interactions

    Comments

      5 from 6 votes (1 rating without comment)

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      Recipe Rating




    1. TerryF

      August 02, 2023 at 9:36 pm

      5 stars
      So good and so easy - the two of us ate the whole recipe. Thank you!

      Reply
      • Melissa Huggins

        August 04, 2023 at 7:37 am

        You're welcome, Terry! So glad it was hit. Thanks for giving it a try. 🙂

        Reply
    2. joe

      May 19, 2022 at 10:16 am

      5 stars
      I made this today and liked it so much. But i didn' throw away theood nore. What I did that I blended them i.e. nore and greens. I am aginst rowing away good food.
      Tks and God bless.

      Reply
      • Melissa Huggins

        May 19, 2022 at 12:57 pm

        Hi Joe, I am glad that you liked the recipe. 🙂 That is a great idea too, thanks for sharing it with us.

        Reply
    3. Rachel

      January 17, 2022 at 1:33 pm

      5 stars
      So easy and delicious. Not sure why you remove the seaweed? I left it in and most miso soups I have include seaweed.

      Reply
    4. Nancy

      December 18, 2019 at 5:44 pm

      5 stars
      Everything I have made that you have posted is just fantastic! My meat eating hubby likes them too. I was afraid of the Nori but wanted to jump into the unknown and try this healthy ingredient. I like it! I added Bok Choy with fresh cilantro and parsley. Thank you for the wonderful recipes!

      Reply
      • Melissa Huggins

        January 11, 2020 at 3:32 pm

        Hi Nancy, This is so kind of you to say! Thank you so much! The miso sounds perfect with the bok choy and extra herbs. YUM! 🙂

        Reply
    5. Renee T

      April 10, 2019 at 7:12 am

      5 stars
      This looks so good I have to make this for dinner tonight!

      Reply

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