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Miso-flavored Vegan Vegetable Soup

ByJuri Austin Published on Updated on
4 Comments
5 from 4 votes
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20 minutes
Servings 4 servings
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Make this veggie-loaded, miso-flavored vegan soup on a chilly day! This comforting Japanese-style soup will warm you from the inside out.

Looking for simple soups? Try my Cream Stew, Wakame Miso Soup, or Kabocha Squash Soup!

kabocha soup in a staub pot

Featured Comment

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!”

Why You Will Love This Recipe 

  • This vegan vegetable soup is filling and packed with nutritious vegetables.
  • The combination of miso and fresh veggies creates a rich, umami flavor.
  • This soup is cozy and perfect for warming up on a cold day.

Recipe Ingredients

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

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Ingredients for kabocha soup
  • Vegetables: Use kabocha (Japanese pumpkin), sweet potatoes, carrots, onion, napa cabbage, and green peas. Other vegetables work well, such as cabbage, broccoli, potatoes, shiitake mushrooms, and burdock.
  • Miso Paste: A flavorful and salty fermented soybean paste that’s essential for Japanese cooking. Use any type of miso you have on hand. For a deeper, richer flavor, choose a darker miso; for a lighter and slightly sweeter taste, go with white miso.
  • Soy Milk: This recipe calls for non-sugar soy milk, but you can substitute it with other types of plant-based milk, such as almond or oat milk.

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 vegan vegetable soup.

Step 1

Cut vegetables into bite-sized pieces.

How to make vegan vegetable soup.

Step 2

Saute onion, kabocha, sweet potato, and kabocha.

How to make vegan vegetable soup.

Step 3

Add napa cabbage, green peas, salt, and water, and cover the lid. Simmer on low heat.

How to make vegan vegetable soup.

Step 4

Add water and soy milk and warm it up. Add miso paste and gently stir until it dissolves.

kabocha soup in a staub pot

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

What To Serve With

To complement this delicious soup, I recommend serving it with Japanese Steamed Rice, Vegan Vegetable Gyoza (dumplings), Cucumber Salad with Shiokombu, and Eggplant Teriyaki.

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kabocha soup in a soup dish

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Leave a Rating!

I hope you enjoy this Vegan Vegetable Soup! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!

Miso-flavored Vegan Vegetable Soup

5 from 4 votes
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 4 servings
Author: Juri Austin
Make this veggie-loaded, miso-flavored vegan soup on a chilly day! This comforting Japanese-style soup will warm you from the inside out.
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kabocha soup in a staub pot

Equipment

  • Medium pot
  • Miso Muddler

Ingredients
  

  • ⅛ Kabocha
  • ½ Sweet Potato
  • ½ Carrot
  • ½ Onion
  • 2 leaves Napa Cabbage
  • ½ cup Green Peas
  • 1 Tbsp Vegetable Oil
  • 2 cups Water, 480ml
  • 1 tsp Salt
  • ⅔ cup Soy Milk, 160ml
  • 2 Tbsp Miso paste

Instructions
 

  1. Preparation: Cut kabocha, sweet potato, carrot, onion, and napa cabbage into bite-size pieces.
  2. Cook Vegetables: Cook Vegetables: Heat oil in a pan over medium heat and sauté the onions until soft. Add the kabocha, sweet potatoes, and carrots, and stir lightly. Then, add the napa cabbage, green peas, salt, and ¼ cup of water. Cover with a lid.
  3. Simmer: 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: Remove the lid, then add the remaining water and soy milk. Warm the mixture over medium heat 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.

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.

Course: Soup
Cuisine: Japanese
Keyword: vegan vegetable soup

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Juri Austin

Hi! I’m Juri, founder of Chef JA Cooks and the creator and photographer of this site. I’m here to guide you in authentic yet easy-to-follow Japanese recipes! Let’s explore the world of Japanese cuisine together!

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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