This 15 minute simple vegan miso soup is one of my favorite dinner recipes, it's quick, easy, cheap and I LOVE how it tastes. Everyone can make it, even those who doesn't cook.
If you're a celiac or trying to avoid gluten, use rice noodles, gluten free pasta or rice instead of the wheat noodles, or just remove the pasta, the soup will taste great too. If you're a vegan, be careful when you buy noodles because some of them are made with egg.
Miso is a traditional Japanese seasoning produce by fermented soy beans. Miso is typically salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process. The most common flavor categories of miso are: shiromiso (white miso), akamiso (red miso) and awasemiso (mixed miso). Use the type of miso you like or you can find. Unpasteurized miso is better because it has the best probiotic activity (pasteurization is designed to kill microbes).
Traditional miso soup is also made with a fish stock called dashi, but this vegan recipe is cheaper, healthier and tastes even better!
Many ingredients are added depending on the recipe or the personal preference. I usually add tofu, wakame seaweed, leek and spring onion, besides the miso paste. There are different types of tofu you can use, but soft tofu is my favorite to make this soup. I also add noodles very often, but not always.
You can also add mushrooms or other veggies like potatoes or daikon. If you can't find wakame, use another type of seaweed like nori. In case you can't buy miso in your country, you could use soy sauce or tamari, although the miso paste is an essential ingredient.
Miso is a living food containing many beneficial microorganisms which can be killed by over-cooking. That's why it's recommended that the miso be added to soups or other foods being prepared just before they are removed from the heat.
This simple vegan miso soup is a warm, comforting meal you can enjoy in winter. I'm a soup addict, so I eat soup all year long. You only need 15 minutes to make it, so, what are you waiting for? If you finally make the soup, please leave a comment or tag a photo #simpleveganblog on Instagram or your favorite social network.
Looking for more vegan Asian appetizers? Consider trying my Vegan Spring Rolls, Vegetable Tempura, and Thai Cucumber Salad. They are perfect for adding variety to your menu!
15 Minute Simple Vegan Miso Soup
Ingredients
- 1.5 oz noodles
- 3 tablespoon miso
- 4 cups water
- 1 tablespoon dried wakame seaweed
- 3.5 oz soft tofu
- ½ cup green onion
Instructions
- Cook noodles according to package directions. Drain and set aside.
- Heat the water in a pot and when it starts to boil, add the dried wakame seaweed and cook over medium heat for about 5 minutes.
- Add the miso paste into a small bowl, add some hot water and whisk until smooth. Add to the soup after removing the pot from the heat and stir.
- Add the tofu and the green onion and stir again. You can cook the tofu and the green onion if you want for 5 minutes, although it's not necessary. Don't cook the miso paste.
David Pressman says
Iosune:
Thanks for the recips. The ingredients list "onion" but the instructions refer to "green onion." You may want to make these consistent.
Iosune Robles says
Hi David! You’re absolutely right, it should be green onion. Sorry for the mistake, and I really appreciate you pointing it out! I’ll update the recipe. Hope you enjoyed the soup!
Mindy says
Where are the 4mg of cholesterol coming from since this is vegan and only animal products have cholesterol? Thx.
Iosune Robles says
Hi! It was a mistake 🙂 We have already fixed it! Sorry for the inconvenience!
Janine says
Going to make this Recipe but need to know if I can substitute the seaweed with nori sheets and if so... in what quantity? The seeweed is not readily available in my country. Thanks 🙂
Iosune Robles says
Hi Janine. Yes, you can use nori sheets but I haven't done this recipe with them so I don't know in what quantity, sorry 🙂 Have a nice day!
Chris Hardy says
I'm just in awe of ALL your recipes!!
THANK YOU for all your hard work and for sharing all this valuable content for free.
It is much appreciated.
I feel that change in our relationship with food is as essential, and a fundamental part, of the change in our relationship with nature.
Iosune says
Hi Chris! Thank You so much for your kind words 🙂
Jillian says
Hi! What type of noodles do you use?
Iosune says
Hi Jillian! I used wheat noodles I bought at a local Asian store, but any type of noodles will do 🙂
Nono says
Love this recipe
Iosune says
Hi Nono! Thank you so much 🙂
Ana says
Made this just now. It came out amazing! Thank you!!
Iosune says
Hi Ana! So glad you liked it 😀
Kelly Boudreau says
This sounds great! Is the water that you add to the miso paste different from the water you are boiling and add the seaweed to? How much do I mix in with the miso paste?
Thanks!
Iosune says
Hi Kelly! Thanks a lot 🙂 No, it's the same water. About 1/2 cup or so (125 ml). Have a nice day!