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5 from 1 vote

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.
Course Appetizer, Side Dish, Soup
Cuisine American, Asian, Japanese, North American, Sushi
Keyword Miso Soup, Vegan Miso Soup
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Calories 165kcal
Author Chrissie

Ingredients

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.

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. 

Freezing 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.

Nutrition

Serving: 2cups | Calories: 165kcal | Carbohydrates: 11g | Protein: 15g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 1736mg | Potassium: 56mg | Fiber: 2g | Sugar: 4g | Vitamin A: 945IU | Vitamin C: 3mg | Calcium: 202mg | Iron: 2mg