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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! 
Course Soup
Cuisine Japanese, Vegan
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 People
Calories 85kcal


  • 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)


  • 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! 


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. 


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