Vegan Miso Soup

This vegan miso soup is simple, delicious and packed with flavor and veggies. It’s really easy to make and makes a perfect appetizer.

This vegan miso soup is the best tasting miso soup I’ve ever had! 

I’ve often tried it in restaurants and found it a bit ‘meh’. 

Now this one has no hint of ‘meh’ in sight. It’s so tasty and veggie packed you’ll barely have started on your first bowl and you’ll be deciding to have a second bowl of it. 

It’s loaded with veggies and plenty of flavor, and it makes an ideal plant based appetizer.

For more vegan Japanese-inspired recipes check out our vegan katsu curry, vegan ramen, vegan yum yum sauce and teriyaki tofu.

How To Make Vegan Miso Soup

You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

• Add vegetable stock to a pot on the stove and bring to a simmer. 
• Add dried wakame and sliced shiitake mushrooms to the pot.

• Let the wakame and mushrooms cook in the vegetable stock for around 5 minutes until the mushrooms are cooked. Switch off the heat.

• Mix white miso paste with a little hot water to thin it out.

• Add the miso paste to the pot. Stir it in gently.
• Add cubed tofu and and chopped green onions and mix in.

• Serve immediately. 

Ingredient Notes

White miso paste. White miso paste is not necessarily white at all in color as you can see from our pics. But white miso is the sweetest/mildest tasting of the miso pastes and works really well here. Yellow miso paste can also work in this soup, but red miso is generally too strong in flavor. The Kitchn has a great article about the differences between white, yellow and red miso pastes. 

Dried wakame. We used dried wakame as the seaweed for this miso soup which works great for this. You can also use dried nori if you can’t get dried wakame. 

Silken tofu. This is really lovely here as it absorbs the other flavors beautifully. Don’t use firm tofu as it won’t work nearly so well. 

Recipe Success Tips

Whisk the miso paste with a little hot water to make it a thin smooth paste before adding it to the pot, otherwise it may not mix well and could be lumpy. 

The heat gets switched off before adding the miso paste to the soup. The reason being that the miso is a fermented food containing live cultures, so if you add it to boiling water, those probiotics will get killed off. So you switch off the heat and then add it in to the soup. 

Storing Instructions

Serve it immediately for the most delicious taste results. If you do have leftovers, you can keep them in the fridge and then reheat, but the miso may settle to the bottom, so mix it up well again. But the best is going to be to consume all of it when it’s hot and fresh.

It is not suitable for freezing. 

More Easy Vegan Soup Recipes

1. Vegan Tomato Soup
2. Vegan Carrot Soup
3. Vegan Pea Soup
4. Vegan Pumpkin Soup
5. Vegan Cauliflower Soup
6. Vegan Potato Soup

Did you make this recipe? Be sure to leave a comment and rating below!