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Vegan Miso Soup

When you’re eating at a Japanese restaurant, that steaming bowl of umami-packed miso soup sets the tone for a great meal. And if you plan on cooking a multi-course Japanese meal at home, you can kick things off the same way with this great vegan miso soup recipe. Of course, you can also eat this delicious soup by itself, but I’ve got to warn you: it will be tough to stop at just one bowl. And here’s a tip for people like me who stock miso paste like it’s going out of style: you can freeze it without losing much of the flavor. And if you always have it on hand, the rest of these ingredients should be easy to come by.
Course Soup
Cuisine Japanese
Keyword Japanese Food, Miso Soup, Vegan Food
Prep Time 10 minutes
Cook Time 15 minutes
Servings 2
Calories 170kcal

Equipment

Ingredients

  • 4 cups vegetable broth
  • 1 cup water
  • 3-4 shiitake mushrooms sliced
  • 1 small carrot peeled and sliced
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 tablespoons white miso paste
  • 1/4 cup green onions thinly sliced
  • 1/4 cup tofu cubed (optional)

Instructions

  • In a soup pot, bring the vegetable broth and water to a simmer over medium heat.
  • Add the shiitake mushrooms, carrot, onion, and garlic to the pot. Cook for 10-15 minutes or until the vegetables are tender.
  • Remove the soup from the heat and add the white miso paste. Stir until the miso is fully dissolved.
  • Add the green onions and tofu (if using) to the soup. Stir to combine.
  • Ladle the soup into bowls and serve immediately.