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.
15 Minute Simple Vegan Miso Soup
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.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 minutes
- Yield: 3 1x
- Category: Soup, Side dish
- Cuisine: Japanese
- Diet: Vegan
Ingredients
- 1.5 oz noodles (40 g)
- 3 tbsp miso
- 4 cups water (1 l)
- 1 tbsp dried wakame seaweed
- 3.5 oz soft tofu (100 g)
- ½ cup onion (60 g)
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.
Nutrition
- Serving Size: ⅓ of the recipe
- Calories: 108
- Sugar: 2.1 g
- Sodium: 764 mg
- Fat: 2.4 g
- Saturated Fat: 0.4 g
- Carbohydrates: 17 g
- Fiber: 1.4 g
- Protein: 6.4 g
Keywords: vegan miso soup, miso 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!
Lane says
This looks amazing! I'm about to go make it right now. How long will this last in the refrigerator?
Iosune says
Hi Lane! Thanks a lot 😀 Keep it in the fridge for up to 4 days. Have a nice day!
Sandy says
Thanks so much for this blog. I am an old new vegan. I am 50 yrs old and been vegan one year. I have to learn how to cook all over again. Some of my old foods I miss. I just found out about miso paste, I used it to make an old fav, French onion soup. Today looking for new ways to use it, and was so happy to find your blog.
★★★★★
Iosune says
Hi Sandy! You're so welcome 😀 I'm so glad you liked our blog. Have a nice week!
Leigh N says
Hi from Canada. I was looking for a recipe for miso soup and came across yours from a google search. I was looking around your site and it is perfect for someone who is just getting into vegan cooking like me. I also love that they print on one page. I will come back and comment after I try any of your recipes. Thanks for this great blog.
Iosune says
Hi Leigh! Thanks a lot for your kind words, you made my day 🙂
Debra says
I made it for daughter Nd myself. Wonderfully flavorful. Oh, and the tip and how and when to add the miso. In the past, we cooked it. Delicious!
★★★★
Iosune says
Hi Debra! Thanks a lot 😀 I'm so glad you enjoyed it!
Joe says
Im not vegan, but am highly allergic to seafood. This recipe (without dashi) is perfect. Thanks!
Iosune says
Hi Joe! And it's also healthier 😉 Your're so welcome, have a nice day!
Edda says
Made it without noodles and added more vegetables and tofu. Also added mushrooms. Very good and so simple! Thank you!
Iosune says
Hi Edda! It sounds amazing 😀 I'm so glad you liked it!
Yūjirō says
Dashi in Japanese simply means cooking "stock"and it's not necessarily contains kezurikatsuo ( skipjack tuna shavings). For example, Kombu dashi stock is made by soaking kelp in water. Or Shiitake dashi stock is made by soaking dried shiitake mushrooms in water.
Kind regards,
Yūjirō
Iosune says
Hi Yūjirō! Thanks a lot for the info, it's so interesting 😀 Have a nice day!
Rachel says
Desde que vi la receta solo estaba pensando en comerla en familia en un día nublado, hoy asi fue! Su sabor es sencillamente delicioso, yo le agregué un poco de bamboo y quedó estupenda!!
Gracias por compartir...
★★★★★
Iosune says
Hola Rachel! Gracias a ti por hacer la receta y compartir tu experiencia 🙂 Un saludo!
Grace says
IT WAS AMAZING.
Made it for my sister, mother, and uncle -they loved it!
Beautiful recipe for people that aren't even vegan and great new recipe for me to have now.
★★★★★
Iosune says
Thanks a lot Grace! I'm so glad you loved it!!!
Tracy says
Just stumbled onto your blog and made this for dinner tonight. It was excellent!
Iosune says
Hi Tracy! I'm glad you liked it! 😀
Gwen @ Delightful Adventures says
I am always in awe of your images, so beautiful, such great shots! And this soup! It looks wonderful, I love the simplicity.
Iosune says
Thanks a lot Gwen! I love simple recipes 🙂 Have a nice day!
Rika@VM says
Miso is my favorite ingredient in the world, I use it in almost every dressing and soup! This looks so delicious, Iosune! It's getting chilly here, so this bowl of comforting soup is perfect!
Iosune says
I've never used miso to make a dressing, I need to try! Thanks a lot for the idea Rika 😀