Vegan Miso Soup

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That same inspiration is what led me to make my miso mushroom recipe last year. I love simple, nourishing meals that come together fast but still bring that homemade comfort, and this soup does just that in only 30 minutes.

🥘 Ingredients

I know it seems like a lot, but every ingredient in this vegan miso soup works together to create a balanced and satisfying bowl, and you can find them all at your local store.

Miso Paste & Soy Sauce: Miso paste gives the broth its deep, savory flavor, while soy sauce or tamari adds extra umami and saltiness. I love using chickpea miso for a soy-free option, but any miso works.

Sesame Oil & Garlic: A little sesame oil and fresh garlic create a rich, fragrant base. You can swap the oil for vegetable broth to keep this recipe oil-free.

Mushrooms & Carrots: Mushrooms bring depth and a meaty texture, while carrots add natural sweetness. I like using shiitake mushrooms, but any variety works.

Bok Choy, Spinach & Green Onions: These greens add freshness, nutrients, and a little crunch.

Noodles & Tofu: Precooked noodles make this soup extra filling, and tofu adds plant-based protein. You can use any type of noodles from shiratake noodles, udon noodles, soba noodles, ramen noodles, mung bean noodles, or rice noodles.

Substitutions

Soy-Free: You can avoid soy by using coconut aminos instead of soy sauce, just note it will have a sweeter end result.

Baby Bok choy: If you can’t find baby bok choy, extra spinach or cabbage makes a great substitute.

🔪 How To Make

Making this miso vegetable soup with noodles is easier than you might think. In just three simple steps and 30 minutes, I can have this soup ready on the table.

Dissolve: I mix ½ cup of warm water with the miso paste until it fully dissolves. Then, I set it aside until ready to use.

Sauté: I cook the garlic in sesame oil or water over medium heat until it softens, about 2-3 minutes. Then, I add the soy sauce or tamari, mushrooms, carrots, bok choy, and onions, letting everything cook until the veggies are tender, about 5 minutes.

Combine: I pour in the rest of the water and add the tofu, bringing everything to a gentle boil for about 5 minutes. Then, I stir in the dissolved miso, noodles, and spinach, letting it cook until the spinach softens, about 2 minutes.

Serve: I ladle the veggie miso soup into bowls and enjoy it warm. For extra flavor, I like to top it with fresh green onions or a sprinkle of sesame seeds.

📖 Variations

The best part about making my loaded vegetable miso soup is how easy it is to make it your own! I love making mine with extra veggies, swapping out the noodles, or even adding a little spice for a twist. Here are some of my favorite ways to switch it up:

Add Different Veggies: This is a great “clean out your fridge” soup! I like to add a variety of veggies and mix-ins including ½ cup of snap peas, ½ cup zucchini, brown rice noodles, bean sprouts, or even ¼ cup water chestnuts for extra texture and flavor.

Make It Spicy: When I want a little heat, I stir in ½ teaspoon crushed red pepper or 1 teaspoon sriracha. It adds just the right amount of warmth without overpowering the miso flavor.

More Protein: Tofu already gives this soup a good protein boost, but sometimes I like to add ½ cup edamame, ¼ cup quinoa, or 1 cup high-protein pasta. It makes the soup even heartier and more filling.

🍽 Serving Suggestions

If you want to turn this vegan miso soup into a full meal, here are some delicious meals that pair perfectly with its amazing flavors.

With Vegan Side Dishes: I love pairing this soup with a fresh vegan sushi, a crisp and refreshing summer rolls, or my delicious vegan wontons. They add a nice balance of textures and flavors without overpowering the miso broth.

Other Entrees: When I want a more filling meal, I serve this soup with my tofu skewers or my easy tofu fried rice. Both add extra protein and make the meal even more satisfying.

🧊 Storage Directions

Refrigerating: I store my miso soup in an airtight container in the fridge for up to 2-3 days. To keep the texture just right, I like to store the tofu and noodles separately from the broth.

Freezing: This soup freezes well, but I always freeze it without the noodles to prevent them from getting soggy. I pour the soup into an airtight container, press plastic wrap directly on top to prevent freezer burn, and let it defrost on the counter when ready to eat.

Reheating: I prefer reheating this soup slowly over low heat on the stove to keep the flavors fresh. If I’m short on time, I warm it up in the microwave instead!

❓Recipe FAQs