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I don’t know about you, but in our family soup is on the menu at least once or twice a week during fall and winter. This Easy Vegan Miso Soup is warm and comforting with a delicious and savoury ‘umami’ flavour. It’s super simple to make and it goes great with any Asian-style dishes.
We often serve this Easy Vegan Miso Soup for lunch with some gyoza or other dumplings, but it’s also delicious for dinner with a stir-fry and rice, or some noodles.
Ingredients for Easy Vegan Miso Soup
- vegetable stock
- white miso paste
- firm tofu
- seaweed (nori)
- spring onions
How to Make Miso Soup at Home
- Start with high quality stock. If you can find a vegetable stock at an Asian market, that’s the best because it might contain ingredients like ginger and soy. If not, choose the highest quality veggie stock you can find at your local grocery store for the best flavour.
- Choose high quality miso paste. White miso is the best for soups like this because of its mild, sweet flavour, but try to avoid miso with a high sugar content or additives like MSG.
- Use firm tofu. Firm tofu holds its shape in miso soup, so it’s the best choice for slicing and adding to soups like this one.
- Slice your green onions on a bias for presentation. Diagonally sliced green onions are beautiful and they elevate the look of this soup.
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Looking for more easy take-out style recipes? You’ll LOVE these Easy Korean-Style Beef Rice Bowls, these Chicken Teriyaki Rice Bowls or this Easy Honey Garlic Shrimp!
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I hope you love this easy recipe as much as we do! Let me know in the comments below, what’s your favourite easy lunch recipe? I’d love to know!
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Looking for more recipes like this one? You’ll love these!
- Easy Chicken Teriyaki Rice Bowls
- Easy Sticky Asian Chicken
- Pineapple Chicken Rice Bowls
- One Pan Honey Garlic Shrimp
- Easy Healthier Sesame Orange Chicken
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Vegan Miso Soup
This Vegan Miso Soup is quick and easy to make, makes a great lunch and is a delicious addition to any Asian-style meal.
Recipe: Equipment
Recipe: Ingredients
- 9 cups vegetable stock
- 3 sheets nori seaweed (cut into strips)
- 900 grams firm tofu (about 3 blocks)
- 6 spring onions sliced thinly
- 3 tablespoons white miso paste
Recipe: Instructions
- Add the stock to a pot over medium-high heat.
- Once heated, add the seaweed strips and the miso paste. Stir well, turn the heat to medium and simmer for 10 minutes.
- Chop the tofu into small blocks (about 1.5 cm) and add them to the soup, along with the sliced spring onions. Simmer for 4-5 more minutes.
- Remove the strips of seaweed (if you wish), or leave them in.
- Serve.
Recipe: Notes
Storage instructions
Each serving contains approximately 150 grams of tofu. This soup can be stored in the fridge in an airtight container for up to 4 days and reheated before serving.ÂFreezing instructions
As tofu changes it’s texture when it’s frozen and thawed, we would not recommend freezing this soup. However, you can freeze the miso broth with nori for up to 3 months. When ready to eat, cook the tofu cubes in a tsp of sesame seed oil in a pat and add them to the boiling broth.Recipe: Nutrition
Nutrition Facts
Vegan Miso Soup
Amount Per Serving (2 cups)
Calories 165
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Polyunsaturated Fat 4g
Monounsaturated Fat 2g
Sodium 1736mg75%
Potassium 56mg2%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 4g4%
Protein 15g30%
Vitamin A 945IU19%
Vitamin C 3mg4%
Calcium 202mg20%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Best home-made miso soup!
I’m so happy you enjoyed it! Thank you for taking the time to leave your feedback!