10 minutes is all you need to make the BEST Vegan Miso Soup. So easy, delicious and featuring a savory Miso broth, this quick 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 Miso soup without its usual components like fish sauce and fish, I realized that it still can be really delicious.
As for me, the most important ingredient in Miso soup is Miso paste.
Thanks to it, the broth comes out super savory and cozy. Add tofu and seaweed and you have a nutritious soup that will keep you satisfied and feeling warm from the inside out.
📋 Ingredients
This easy Miso soup is made with just a few ingredients. I almost always have them in my pantry and they're a part of a healthy vegan diet. For the exact quantities, please scroll to the recipe card below.
- white Miso paste - my favorite and such a versatile ingredient. Apart from Miso soup, you can add this paste to so many more dishes. It adds a rich umami flavor to any dish. See my recipe recommendations below where you can use Miso paste as well
- silken tofu - you can technically make Miso soup with firm tofu but in my opinion, the soup is much more delicious with silken tofu
- 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 in Asian food stores.
- scallions or green onion - for serving
🔪 Instructions
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 Miso paste faster). Whisk until combined and no lumps remain.
Add dissolved Miso paste into the pot along with cubed 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 seaweed into a pot with tofu. Cook for 1 more minute. Remove from the heat. Ladle soup in a bowl, sprinkle with the scallions and serve immediately.
♨️ Storing Tips
This homemade Miso soup tastes best if consumed right away.
However, you can also take it to work. Just ladle some hot Miso soup into a thermos and enjoy at lunchtime.
🍲 Similar Recipes
📖 Recipe
Best Vegan Miso Soup Recipe
Ingredients
- 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
Instructions
- 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 Miso paste faster). Whisk until combined and no lumps remain.
- Add dissolved Miso paste into the pot along with cubed 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 seaweed into a pot with tofu. Cook for 1 more minute. Remove from the heat. Ladle soup in a bowl, sprinkle with the scallions and serve immediately.
Nutrition
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