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Soy Milk Vegetable Soup

ByJuri Austin Published on Updated on
4 Comments
5 from 4 votes
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20 minutes
Serves 4 servings
Vegan
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This soy milk vegetable soup brings together sweet vegetables, savory miso, and smooth soy milk. It’s a warm, hearty bowl that’s perfect on a chilly day.

Looking for more comforting soup ideas? Browse my collection of hearty Japanese soup recipes!

Creamy miso vegetable soup served in a bowl.

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From Frances: “Great flavor for both me ( vegan) and my non vegan family! I made some adjustments and still tasty- didn’t have sweet potato so used more pumpkin, used edamame instead of peas, used oat milk instead of soy milk. This will be added to my staple recipe list, thank you!”

Recipe Ingredients

You’ll need the following ingredients to make this Vegetable Soup:

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Creamy miso vegetable soup ingredients.
  • Vegetables: I use kabocha (Japanese pumpkin), sweet potatoes, carrots, and onion. Feel free to use other vegetables, too. Cabbage, broccoli, potatoes, shiitake mushrooms, and burdock all work well.
  • Miso Paste: Use whatever type you have on hand. Darker miso gives the soup a deeper flavor, while white miso is milder and slightly sweeter.
  • Soy milk: Use unsweetened soy milk. You can also try almond or oat milk, though the flavor may be a little different.
  • Oil: Use your favorite neutral cooking oil to sauté the vegetables.
  • Salt: Add it to taste. Since miso can be salty, you may want to adjust the seasoning after adding it.

How To Make Vegetable Soup: STEP BY STEP 

Here’s a quick visual guide! Check the recipe card below for the video and full details!

How to make creamy miso vegetable soup.

Step 1

Cut vegetables into bite-sized pieces.

How to make creamy miso vegetable soup.

Step 2

Sauté the onion.

How to make creamy miso vegetable soup.

Step 3

Add kabocha, sweet potato, and carrot and sauté briefly.

How to make creamy miso vegetable soup.

Step 4

Add salt, and water, and cover the lid. Simmer on low heat.

How to make creamy miso vegetable soup.

Step 5

Add soy milk and warm it up.

How to make creamy miso vegetable soup.

Step 6

Add miso paste and gently stir until it dissolves.

Creamy miso vegetable soup served in a bowl.

The delicious, sweet, vegetable soup is ready to enjoy! This hearty and satisfying soup will definitely keep you full and content.

What To Serve With

This hearty soup pairs well with a slice of bread or an onigiri for a satisfying meal.

Creamy miso vegetable soup served in a bowl.
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Creamy miso vegetable soup served in a bowl.

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Soy Milk Vegetable Soup

Vegan
5 from 4 votes
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 4 servings
Author: Juri Austin
This soy milk vegetable soup brings together sweet vegetables, savory miso, and smooth soy milk. It’s a warm, hearty bowl that’s perfect on a chilly day.
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Creamy miso vegetable soup served in a bowl.

Equipment

  • Medium pot
  • Miso Muddler

Ingredients
  

  • ⅛ kabocha
  • 1 sweet potato
  • 1 carrot
  • 1 onion
  • 1 Tbsp vegetable oil
  • 2½ cups water, about 600ml
  • ½ tsp salt
  • ½ cup soy milk, 120ml
  • 2 Tbsp miso paste

Instructions
 

  1. Preparation: Cut kabocha, sweet potato, carrot, and onion into bite-size pieces.
  2. Cook vegetables: Heat oil in a pot over medium heat and sauté the onions until soft. Add the kabocha, sweet potatoes, and carrots, and stir lightly.
  3. Simmer: Add salt, and 2½ cups of water. Cover with a lid. Once steam starts to rise, reduce the heat to low and simmer for 7 minutes, or until the vegetables are tender.
  4. Add soy milk: Add the soy milk and warm until just before it begins to boil.
  5. Add miso paste: Turn off the heat, add the miso paste, and stir gently until it is fully dissolved. Serve and enjoy the hearty soup!

Notes

  • Storage: Store in an airtight container and keep in the fridge for up to 3 days.
  • If the taste of the soup is light to you, feel free to add more miso paste.
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Video

Nutrition

Serving: 1servingCalories: 181kcalCarbohydrates: 19.2gProtein: 7.8g

This nutritional information is estimated and provided for general reference only.

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5 from 4 votes (2 ratings without comment)

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Recipe Rating




4 Comments

  1. 5 stars
    This was delicious! I didn’t have any sweet potatoes, carrots, napa cabbage, or peas, so I used a larger amount of pumpkin and added regular cabbage as well as tofu. It was amazing! I can see this pairing well with udon. Thank you for the recipe! I’m definitely making this again.

    Reply

    1. Oh, that’s great, Christine!! I’m so happy to hear you enjoy the soup! Regular cabbage and tofu sound great. Thanks for making my recipe!

      Reply

  2. 5 stars
    Great flavor for both me ( vegan) and my non vegan family! I made some adjustments and still tasty- didn’t have sweet potato so used more pumpkin, used edamame instead of peas, used oat milk instead of soy milk. This will be added to my staple recipe list, thankyou!

    Reply