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
- Prep: 10 mins
- Cook: 5 mins
- Total: 15 mins
- 3 1x
- Soup, Side dish
- Vegan, Japanese
Servings 3 1x
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.
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: 1/3 of the recipe
- Calories: 77
- Sugar: 2.1g
- Sodium: 671mg
- Fat: 2.3g
- Saturated Fat: 0.4g
- Carbohydrates: 10.4g
- Fiber: 1.6g
- Protein: 4.6g
- Cholesterol: 4mg
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 🙂
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!
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.
Hi Chris! Thank You so much for your kind words 🙂
Hi! What type of noodles do you use?
Hi Jillian! I used wheat noodles I bought at a local Asian store, but any type of noodles will do 🙂
Love this recipe
★★★★★
Hi Nono! Thank you so much 🙂
Made this just now. It came out amazing! Thank you!!
★★★★★
Hi Ana! So glad you liked it 😀
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!
Hi Kelly! Thanks a lot 🙂 No, it’s the same water. About 1/2 cup or so (125 ml). Have a nice day!
This looks amazing! I’m about to go make it right now. How long will this last in the refrigerator?
Hi Lane! Thanks a lot 😀 Keep it in the fridge for up to 4 days. Have a nice day!
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.
★★★★★
Hi Sandy! You’re so welcome 😀 I’m so glad you liked our blog. Have a nice week!
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.
Hi Leigh! Thanks a lot for your kind words, you made my day 🙂
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!
★★★★
Hi Debra! Thanks a lot 😀 I’m so glad you enjoyed it!
Im not vegan, but am highly allergic to seafood. This recipe (without dashi) is perfect. Thanks!
Hi Joe! And it’s also healthier 😉 Your’re so welcome, have a nice day!
Made it without noodles and added more vegetables and tofu. Also added mushrooms. Very good and so simple! Thank you!
Hi Edda! It sounds amazing 😀 I’m so glad you liked it!
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
Hi Yūjirō! Thanks a lot for the info, it’s so interesting 😀 Have a nice day!
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…
★★★★★
Hola Rachel! Gracias a ti por hacer la receta y compartir tu experiencia 🙂 Un saludo!
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.
★★★★★
Thanks a lot Grace! I’m so glad you loved it!!!
Just stumbled onto your blog and made this for dinner tonight. It was excellent!
Hi Tracy! I’m glad you liked it! 😀
I am always in awe of your images, so beautiful, such great shots! And this soup! It looks wonderful, I love the simplicity.
Thanks a lot Gwen! I love simple recipes 🙂 Have a nice day!
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!
I’ve never used miso to make a dressing, I need to try! Thanks a lot for the idea Rika 😀