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    Home > Side Dishes

    15 Minute Simple Vegan Miso Soup

    Published: Feb 15, 2015 · Modified: Sep 18, 2020 by Iosune · This post may contain affiliate links · 38 Comments

    Jump to Recipe

    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. 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).

    15 Minute Simple Vegan Miso Soup

    Traditional miso soup is also made with a fish stock called dashi, but this vegan recipe is cheaper, healthier and tastes even better!

    15 Minute Simple Vegan Miso Soup

    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.

    15 Minute Simple Vegan Miso Soup

    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.

    15 Minute Simple Vegan Miso Soup

    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

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    15 Minute Simple Vegan Miso Soup

    15 Minute Simple Vegan Miso Soup
    Print Recipe

    ★★★★★

    4.8 from 6 reviews

    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.

    • Author: Iosune
    • Prep Time: 10 mins
    • Cook Time: 5 mins
    • Total Time: 15 minutes
    • Yield: 3 1x
    • Category: Soup, Side dish
    • Cuisine: Japanese
    • Diet: Vegan

    Ingredients

    Scale
    • 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

    1. Cook noodles according to package directions. Drain and set aside.
    2. 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.
    3. 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.
    4. 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

    More Vegan Side Dish Recipes

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    8.0K shares

    Reader Interactions

    Comments

    1. Mindy says

      September 16, 2020 at 5:58 pm

      Where are the 4mg of cholesterol coming from since this is vegan and only animal products have cholesterol? Thx.

      Reply
      • Iosune Robles says

        September 18, 2020 at 12:35 pm

        Hi! It was a mistake 🙂 We have already fixed it! Sorry for the inconvenience!

        Reply
    2. Janine says

      April 29, 2020 at 8:20 pm

      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 🙂

      Reply
      • Iosune Robles says

        May 07, 2020 at 12:26 pm

        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!

        Reply
    3. Chris Hardy says

      February 22, 2020 at 9:29 am

      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.

      Reply
      • Iosune says

        March 09, 2020 at 3:21 pm

        Hi Chris! Thank You so much for your kind words 🙂

        Reply
    4. Jillian says

      March 13, 2019 at 3:13 pm

      Hi! What type of noodles do you use?

      Reply
      • Iosune says

        March 14, 2019 at 9:33 am

        Hi Jillian! I used wheat noodles I bought at a local Asian store, but any type of noodles will do 🙂

        Reply
    5. Nono says

      October 21, 2018 at 5:03 pm

      Love this recipe

      ★★★★★

      Reply
      • Iosune says

        October 22, 2018 at 9:36 am

        Hi Nono! Thank you so much 🙂

        Reply
    6. Ana says

      December 18, 2017 at 11:40 pm

      Made this just now. It came out amazing! Thank you!!

      ★★★★★

      Reply
      • Iosune says

        December 19, 2017 at 8:44 am

        Hi Ana! So glad you liked it 😀

        Reply
    7. Kelly Boudreau says

      December 06, 2017 at 1:08 am

      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!

      Reply
      • Iosune says

        December 06, 2017 at 9:27 am

        Hi Kelly! Thanks a lot 🙂 No, it's the same water. About 1/2 cup or so (125 ml). Have a nice day!

        Reply
    8. Lane says

      April 30, 2017 at 4:17 pm

      This looks amazing! I'm about to go make it right now. How long will this last in the refrigerator?

      Reply
      • Iosune says

        May 01, 2017 at 12:28 pm

        Hi Lane! Thanks a lot 😀 Keep it in the fridge for up to 4 days. Have a nice day!

        Reply
    9. Sandy says

      December 15, 2016 at 11:47 pm

      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.

      ★★★★★

      Reply
      • Iosune says

        December 19, 2016 at 5:52 pm

        Hi Sandy! You're so welcome 😀 I'm so glad you liked our blog. Have a nice week!

        Reply
    10. Leigh N says

      August 13, 2016 at 2:29 pm

      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.

      Reply
      • Iosune says

        August 31, 2016 at 10:01 am

        Hi Leigh! Thanks a lot for your kind words, you made my day 🙂

        Reply
    11. Debra says

      February 15, 2016 at 6:44 pm

      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!

      ★★★★

      Reply
      • Iosune says

        February 16, 2016 at 9:35 am

        Hi Debra! Thanks a lot 😀 I'm so glad you enjoyed it!

        Reply
    12. Joe says

      January 03, 2016 at 10:19 pm

      Im not vegan, but am highly allergic to seafood. This recipe (without dashi) is perfect. Thanks!

      Reply
      • Iosune says

        January 04, 2016 at 11:02 am

        Hi Joe! And it's also healthier 😉 Your're so welcome, have a nice day!

        Reply
    13. Edda says

      November 15, 2015 at 3:32 pm

      Made it without noodles and added more vegetables and tofu. Also added mushrooms. Very good and so simple! Thank you!

      Reply
      • Iosune says

        November 18, 2015 at 9:50 am

        Hi Edda! It sounds amazing 😀 I'm so glad you liked it!

        Reply
    14. Yūjirō says

      November 05, 2015 at 2:08 am

      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

      Reply
      • Iosune says

        November 05, 2015 at 11:37 am

        Hi Yūjirō! Thanks a lot for the info, it's so interesting 😀 Have a nice day!

        Reply
    15. Rachel says

      August 26, 2015 at 2:57 am

      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...

      ★★★★★

      Reply
      • Iosune says

        August 30, 2015 at 11:32 am

        Hola Rachel! Gracias a ti por hacer la receta y compartir tu experiencia 🙂 Un saludo!

        Reply
    16. Grace says

      April 24, 2015 at 2:37 am

      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.

      ★★★★★

      Reply
      • Iosune says

        April 24, 2015 at 10:16 am

        Thanks a lot Grace! I'm so glad you loved it!!!

        Reply
    17. Tracy says

      April 22, 2015 at 12:36 am

      Just stumbled onto your blog and made this for dinner tonight. It was excellent!

      Reply
      • Iosune says

        April 22, 2015 at 9:48 am

        Hi Tracy! I'm glad you liked it! 😀

        Reply
    18. Gwen @ Delightful Adventures says

      March 03, 2015 at 8:52 pm

      I am always in awe of your images, so beautiful, such great shots! And this soup! It looks wonderful, I love the simplicity.

      Reply
      • Iosune says

        March 04, 2015 at 10:31 am

        Thanks a lot Gwen! I love simple recipes 🙂 Have a nice day!

        Reply
    19. Rika@VM says

      February 16, 2015 at 4:19 am

      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!

      Reply
      • Iosune says

        February 16, 2015 at 1:37 pm

        I've never used miso to make a dressing, I need to try! Thanks a lot for the idea Rika 😀

        Reply

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    Hi, I'm Iosune! Welcome to Simple Vegan Blog. Here you’ll find nutritious and delicious vegan recipes that will help you stay healthy and happy.

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