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.
- 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)
- 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.
- Serving Size: 1/3 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