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Easy Vegan Miso Soup

  • Author: Jordan Cord
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 minutes
  • Yield: 4 1x


This vegan miso soup recipe uses simple ingredients and comes together in under 20 minutes. It's better than takeout!


  • 1 cup vegetable broth
  • 3 cups water (+ more for miso)
  • 5 Tablespoons yellow miso paste
  • 2 Tablespoons hot water
  • 1/2 cup mushrooms (we used maitakes, but bellas or white mushrooms work)
  • 1/2 extra firm tofu, drained and cubed
  • salt to taste

Optional for topping

  • Zucchini noodles
  • Nori or seaweed snacks*


  1. Drain tofu and press to remove excess water. (Sandwich it between a few paper towels and squeeze.) Chop into 1/2" cubes and set aside.
  2. In a small bowl, mix together miso paste and hot water until the paste is smooth and consistent.
  3. In a medium pot, bring 3 cups of water and 1 cup of broth to a boil. Decrease heat to simmer and add miso paste to the pot. Cook 2 minutes.
  4. Add tofu, mushrooms, and green onion. Cook on low 5 minutes.


*We used seaweed snacks instead of nori. They're $1 per package and we always have some on hand. Also available at any average supermarket!

  • Category: Soup


  • Calories: 36
  • Sugar: 1.3 g
  • Sodium: 643 mg
  • Fat: 1.1 g
  • Saturated Fat: 0.2 g
  • Unsaturated Fat: 0.9 g
  • Trans Fat: 0 g
  • Carbohydrates: 4.9 g
  • Fiber: 1 g
  • Protein: 2.3 g
  • Cholesterol: 0 g