Vegan Miso Soup is a simple, delectable Japanese-inspired dish sure to warm your soul on the coldest of days. Filled with fresh vegetables and protein, it has a healthy medley of flavors.
Miso soup is this amazing, delicious Japanese soup that is so simple and nourishing that I just can’t pass it up whenever I make any type of asian meal. Vegan Miso Soup is my veganized version of miso soup.
It is the best comforting broth-based soup I’ve ever had and so nutritious. I think it’ll be my new go-to recipe when I’m sick or just super cold and over winter.
Miso soup is a broth-based soup with tofu and veggies added in. It’s slightly salty, with subtle flavors that don’t overwhelm your palate. It can be made in less than 30 minutes, which I am always down for.
I love, love, love making food from scratch, but I always try to prepare and cook food in a convenient way too. I am always looking for ways to speed up the process of different dishes without compromising the flavor.
This soup is one of those foods you really can’t mess up either. I’ve made it a variety of ways, each time making it slightly different, but this is the basis of the soup and the original way I made it.
It is so good with all the veggies and nice to have the added protein from the tofu.
I was originally inspired by watching a favorite YouTuber and later began playing around with different miso soup recipes. I’m so glad I did.
I’m sure it was marvelous in its original form, but because I don’t eat fish and only had certain items available at my local store, I had to adapt this recipe. Although it is not 100% authentic, it is inspired by an authentic Japanese recipe. I am so thankful for creators who inspire me to try new dishes. I only wish I had tried this one sooner…
Tools You May Need
Mini whisk
Ladle
Large pot
Chopping board
Chef’s knife
Measuring cups and spoons
Ingredients
Water – This is the base of the broth.
Vegan chick’n bouillon cubes – I buy these at a health food store. It adds a bit of chicken flavor to the broth.
White miso paste – This paste gives it the miso flavor we’re seeking for this traditional soup.
Crushed garlic – I use fresh garlic in this recipe, using a garlic press to crush it.
Scallions – Chop scallions and add as a garnish to your finished dish.
Mushrooms – Fresh mushrooms add depth to this delicious soup.
Firm tofu – I use firm tofu that I press and cube before adding in.
Fresh chopped spinach – Spinach adds some color and flavor to it. Fresh is best.
Salt – Add salt to enhance the flavor of the soup.
Vegan Miso Soup – Steps
- Press the tofu and after about 30 minutes cube it into small bite-sized pieces. Rotate the tofu as you cut to get evenly-sized pieces.
- Bring the water to a boil and then add the bouillon cubes into the ladle, whisking until completely dissolved. Do the same with the miso paste.
- Add crushed garlic along with the tofu into the pot and heat through.
- Add in vegetables until cooked to your liking, but no more than 5 minutes.
- Serve hot with a traditional Japanese meal or by itself on a cold day.
Tips for Making Vegan Miso Soup
- Miso Soup for the Soul can be made with so many variations, so it’s not necessary to go on a special grocery trip if you happen to be out of a few veggies. I’ve made this recipe omitting the mushrooms (my husband hates them), and I’ve also tried it without tofu, just drinking it as a broth. I’m certain this could be made a variety of other ways too.
- If you don’t have a little whisk that will fit into your ladle when stirring the miso and the bouillon cubes into the boiling water, you can use a fork. It won’t work as well, but it will work. Just mash it down well and keep stirring until it dissolves completely.
More Recipe Inspiration
Impossible Burger Patty Melt Recipe
Vegetarian Breakfast Casserole
Vegan Miso Soup
Equipment
- whisk
- Ladle
- large pot
- Chopping board
- Chef's knife
- measuring cups and spoons
Ingredients
- 6 cups water
- 1 vegan chick'n bouillon cube
- 1 tbsp white miso paste
- 3 cloves crushed garlic
- 2 scallions
- 4 oz. fresh mushrooms (1/2 a package)
- 7 oz. firm tofu (1/2 a package)
- 1 handful of chopped fresh spinach
- salt, to taste
Instructions
- Begin by pressing the tofu in between a folded towel, placing a heavy object on it for around 30 minutes. This will help excess water drain away from it.
- Next, put the 6 cups of water on high on the stove, covered, to get the water boiling.
- Start cutting your tofu by turning it on its side and making two cuts all the way through. Turn the tofu back on its flat side and make 4-5 cuts lengthwise. Turn the block again, being careful not to let any pieces slip away and then make another 5-6 cuts through the tofu until you have small bite-sized pieces.
- While you wait for the water to boil, prep your veggies by washing and then cutting them up. Mushrooms should be sliced, spinach should be chopped, and scallions should also be chopped.
- As water begins to boil, take a ladle full of water and drop a bouillon cube into it. Take a small whisk and carefully, over the boiling pot of water, stir into the water in the ladle until completely dissolved. Pour this back into the entire pot to disperse the flavors. Repeat this again with the second bouillon cube and then again with the miso.
- Reduce heat to a simmer. After stirring the entire pot of soup, add in crushed garlic and cubed tofu until heated through, for a couple of minutes.
- Last, add the vegetables and, stirring well, combine and simmer until vegetables are cooked to your liking, but no more than 5 minutes as vegetables can become overcooked and lose their taste and nutrients if boiled too long. Remove from heat and serve in a teacup along with your Japanese meal or enjoy by itself on a cold winter day.
