Vegan Miso Soup

4.50 from 2 votes

I love making this Vegan Miso Soup when I need something warm, nourishing, and easy. It comes together in just 30 minutes with tender mushrooms, crisp bok choy, carrots, tofu, and hearty noodles, all simmered in a rich miso broth with garlic and soy sauce for deep, savory flavor!

Prep Time10

Cook Time15

Total Time25

Course: 30 Minutes or Less, Main Course

Cuisine: Asian

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 98kcal

Author: Anjali Shah

Ingredients

6 cups water
8 teaspoons miso paste , I uses chickpea miso
1 teaspoon sesame oil optional, can use water
1 teaspoon chopped garlic
4 tablespoons soy sauce or tamari , I used low sodium (can also use coconut aminos, see note)
5 ounces mushrooms , sliced (any kind or a mix, I used shiitake)
8 ounces carrots , sliced (about 3 large)
10 ounces baby bok choy , chopped (about 2 heads)
1 ounce green onions , sliced (about 2)
16 ounces your favorite precooked noodles , I used pasta zero shiratake noodles (about 8 ounces of dry uncooked noodles)
½ cup diced extra firm tofu , optional
8 ounces spinach , optional

US Customary - Metric

Instructions

Mix 1/2 cup of the water (make sure it is warm) with the miso paste until the miso is dissolved. Set aside.
Saute garlic in sesame oil or water in a soup pot over medium heat until soft, about 2-3 minutes.
Add the soy sauce/tamari, mushrooms, carrots, bok choy, and onions into the pot. Cook until the veggies are softened, about 5 minutes.
Add the rest of the water and tofu (if using). Bring to a boil, about 5 minutes.
Add in the water miso mix, noodles and spinach (if using). Cook until spinach is wilted, about 2 minutes.
Serve hot!

Notes

My #1 Tip for making my vegan miso soup is to be careful not to overcook it! If the miso boils too long, it loses its rich flavor, and the veggies, noodles, and tofu can become too soft and mushy. Instead, I cook everything for just a few minutes, as I’ve outlined in the instructions, to keep the broth flavorful and the ingredients fresh and perfectly tender.
Dry vs. Pre-Cooked Noodles: I like using pre-cooked noodles for convenience, but if I use dry noodles, I always cook them separately. This keeps them from soaking up too much broth and getting too soft.

Oil-Free Option: I skip the oil by sautéing the veggies in water or veggie broth instead. It keeps the soup just as flavorful while making it completely oil-free.

Layer Cooking Times: I add harder veggies like carrots and mushrooms first so they have time to soften. Leafy greens like bok choy and spinach go in at the end to keep their texture and nutrients.

Let the Soup Rest: I let the soup sit for a few minutes after cooking so the flavors blend together. It makes the broth richer without overcooking the ingredients.

Nutrition