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Easy Vegan Miso Soup
Jordan Cord

Easy Vegan Miso Soup

This vegan miso soup recipe uses simple ingredients and comes together in under 20 minutes. It's better than takeout!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Course: Soup
Cuisine: Japanese
Calories: 36
Ingredients Method Notes

Ingredients
  

  • 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*

Method
 

  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.

Notes

*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!