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A bowl of vegan miso soup with tofu cubes, sliced mushrooms, chopped green onions, and a spoon on a white surface.
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5 from 1 rating

Easy Homemade Vegan Miso Soup (7 Ingredients)

Ready in 30 minutes, this homemade vegan miso soup is easy enough to make on a weeknight. It's packed with flavor, and even though the recipe calls for more traditional ingredients, I've included some easier-to-find substitutes!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Appetizers, Side Dishes, Soups
Cuisine: Japanese
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Vegan, Vegetarian
Keyword: Japanese soup, miso paste recipe, miso soup, vegan miso soup
Servings: 6 servings
Author: Sarah Bond

Ingredients

Dashi*

  • 2 pieces kombu about 4x4 in each
  • 8 cups water

Soup

  • ½ cup miso
  • 5 oz sliced shiitake mushrooms
  • 2 cups chopped bok choy
  • 12 oz silken tofu cubed
  • 1 cup sliced green onions

Instructions

  • Dashi: Add kombu to water and set over medium/high heat. Heat, watching closely, until water is steaming and just about to boil. Remove and discard the kombu.
    A pair of tongs holds pieces of soaked kelp over a pot of hot water, with steam rising from the vegan miso soup below.
  • Soup: Place miso in a soup ladle. Slowly lower it into the hot broth, whisking miso in the ladle while lowering, until miso is fully dissolved into the soup.
    A hand holds a whisk and ladle over a pot of simmering broth, mixing in miso paste to create a comforting vegan miso soup.
  • Fillings: Add mushrooms, boy choy, and tofu. Cover and bring to a gentle simmer to get everything nice and hot.
    A pot filled with broth, cubed tofu, chopped green vegetables, and sliced mushrooms prepares to become a flavorful vegan miso soup.
  • Serve: Stir in green onions and serve!
    A bowl of vegan miso soup with tofu cubes, sliced mushrooms, green onions, and a spoon, surrounded by fresh bok choy and scallions on a white surface.

Video

Notes

*Dashi can be replaced by vegetable broth if you're not able to find kombu (often found in Asian supermarkets).
Storage: Miso soup stores very well. Let it cool completely and then store in an airtight container in the fridge for 3 days. You could also store this in the freezer by letting it cool and then pouring into ice cube trays and freezing. After they're frozen, transfer these cubes to an airtight container or plastic bag and keep in the freezer for up to 3 months.

Nutrition

Serving: 1serving | Calories: 102kcal | Carbohydrates: 12.4g | Protein: 7.6g | Fat: 3g | Saturated Fat: 0.5g | Cholesterol: 0mg | Sodium: 949mg | Potassium: 291mg | Fiber: 2.5g | Sugar: 3.7g | Calcium: 68mg | Iron: 2mg
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