I'll show you how to make a vegan White Miso and Seaweed Soup in just 10 minutes. So easy, delicious and featuring a savory Miso paste broth, silken tofu, wakame and no dashi, this fast and fail-proof soup is sure to become your favorite for busy days.
Most popular Asian soup is getting a vegan makeover.
When I first tried white Miso tofu paste soup without its usual components like dashi, fish sauce and fish, I realized that it still can be really delicious.
No MSG, no dashi or other unhealthy additions, but only the ingredients you can pronounce and quite likely have in your pantry. I'll show you how to make this wonderful and delicious recipe from scratch.
As for me, the most important ingredient in Miso soup is Miso paste.
It has a rich savory taste and makes any recipe super aromatic. Add silken tofu and wakame seaweed and you have a nutritious dish that will keep you satisfied and feeling warm from the inside out.
Here's Why This Recipe Works
- Fast prep. You can't beat 10 minutes prep and cook time combined. You basically boil the water, whisk in white Miso paste, rehydrated Wakame seaweed and silken tofu and boom, the soup is ready. The easiest Miso soup from scratch ever!
- Healthy. This vegan recipe is made with silken tofu and seaweed which makes it packed with plant-based protein and iodine-rich sea vegetable;
- Convenient. Miso soup can be enjoyed as a dinner starter or a meal on it own. You can quickly prepare it in the morning at take it to work too.
Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.
This vegan Miso tofu soup is made with just a few ingredients. They're a staple in my pantry and a part of a healthy vegan diet. You might have them too.
- white Miso paste. Miso is a fermented soybean paste. There are different types of Miso: barley, red Miso, yellow and white "shiro" - my favorite. Miso paste is such a versatile ingredient. Apart from vegan Miso soup, you can add this paste to so many more dishes. (check out my Miso Pecan Pasta). It adds a rich savory flavor to any dish. I usually buy Hikari white Miso paste on Amazon but you can also get in grocery stores in Asian foods aisle;
- silken tofu - you can technically make this soup with firm tofu but in my opinion, this quick soup is much more delicious and delicate with silken tofu;
- dried Wakame seaweed - I always add this seaweed to my soup. It's rich in iron, iodine and other nutrients. I always buy this seaweed on Amazon, but you can probably find it in Asian grocery store as well;
Vegan Miso paste soup is so easy to make from scratch. I'll show you how.
- Add water to a medium pot and bring to a boil.
- In a small bowl add white Miso paste and about ¼ c of hot water out of the pot (this will help dissolve the paste faster). Whisk until combined and no lumps remain. Add the dissolved paste into the pot along with cubed tofu and reduce the heat to medium low.
- Meanwhile, in another small bowl add dried Wakame seaweed and about ¼ cup of cold water. The Wakame seaweed will start expanding in water. Leave it for a few minutes until it expends no more.
- Drain all water and add seaweed into a pot with silken tofu. Cook for 1 more minute. Remove from the heat. Ladle soup in a bowl, sprinkle with the scallions and serve immediately.
Frequently Asked Questions
White Miso paste is the most versatile of all Miso varieties. It's made with soybeans and rice and has a mildly sweet to salty taste. It's perfect for soups, salad dressings or marinades.
Yes. However, double check the label of your white Miso paste.
Unlike most soups, you don't need a spoon to eat Miso soup. You can drink it like a hot broth and then use the chopsticks to pick up the tofu and seaweed.
Although, this vegan Miso soup with seaweed and silken tofu is delicious on its own, there are a few ingredients you can add to make it even heartier.
- mushrooms. I love using Shiitake mushrooms. First of all, because they're the most often used in Asian recipes. Second of all, Shiitake have a wonderful woodsy flavor and this contributes to even flavor. Another options are Enoki mushrooms;
- noodles. There're are so many noodle options that you can add to this dish. I experimented with Soba noodles, Udon and Japanese buckwheat noodles. Everything is delicious and because these noodles are high in carbs, it will give you plenty of energy to go about your day. You can also use rice vermicelli;
- vegetables. Carrot, leek - let them boil for a few minutes before you add silken tofu and seaweed. Stir in some kale or spinach at the end for an added nutrition.
- seaweed. You can replace the dried Wakame seaweed with pre-cut Nori sheets, Kelp or Kombu.
♨️ Storing Tips
Pack the leftovers of vegan white Miso paste soup in the airtight containers and consume within 2 to 3 days.
When ready to serve, reheat in a microwave or in the saucepan.
Freezing is also an option. Distribute the seaweed tofu soup in the freezer-safe bags, lay flat in the freezer and store for up to 6 months.
For a fast thawing, place a bag of frozen soup in cold water. Make sure the bag doesn't have holes. Wait until the soup has thawed completely. Then, add it to a small pot and simmer for a minute.
You can also take this soup with silken tofu and vegetables to work. Just ladle some hot Miso soup into a thermos and enjoy at lunchtime.
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If you make this recipe, please leave me a comment below and rate it. I always appreciate the feedback. Also, you can follow me on Facebook, Instagram, or Pinterest.
If you're looking for a quick overview of the recipe, please check out my Vegan Miso Soup web story.
How To make Miso And Seaweed Soup From Scratch Without Dashi
- 6 c water
- 8 tablespoon white Miso paste
- 16 oz silken tofu cubed
- 4 teaspoon Wakame seaweed plus ¼ c cold water
- 6 teaspoon scallions or green onion chopped
- Add water to a medium pot and bring to a boil.
- In a small bowl add Miso paste and about ¼ c of hot water out of the pot (this will help dissolve the paste faster). Whisk until combined and no lumps remain.
- Add the paste into the pot along with cubed silken tofu and reduce the heat to medium low.
- Meanwhile, in another small bowl add Wakame seaweed and about ¼ cup of cold water. The seaweed will start expanding in water. Leave it for a few minutes until it expends no more.
- Drain all water and add Wakame seaweed into a pot with silken tofu. Cook for 1 more minute. Remove from the heat. Ladle soup in a bowl, sprinkle with the scallions and serve immediately.