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Miso soup in a bowl with tofu and scallions

Best Vegan Miso Soup Recipe

10 minutes is all you 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.
Course Soup
Cuisine Japanese
Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes
Servings 4
Calories 132kcal
Author Iryna


  • 6 c water
  • 8 tbsp white Miso paste
  • 16 oz silken tofu cubed
  • 4 tsp Wakame seaweed plus ¼ c cold water
  • 6 tsp 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 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.


Serving: 1bowl | Calories: 132kcal | Carbohydrates: 15.1g | Protein: 7.9g | Fat: 3.1g | Saturated Fat: 0.5g | Sodium: 1136mg | Potassium: 229mg | Fiber: 0.2g | Sugar: 1.5g | Calcium: 41mg | Iron: 1mg