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Miso-flavored Vegan Vegetable Soup

ByJuri Austin Published on Updated on
4 Comments
5 from 4 votes
JUMP TO RECIPE & VIDEO RATE RECIPE

Nothing beats the rich and creamy flavor of Miso-flavored Vegan Vegetable Soup on a chilly day. This comforting Japanese-style soup will warm you up 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!”

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!

Why You Will Love This Recipe 

  • This vegan vegetable soup is filling, satisfying, 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 Recipe:

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 is flavorful, savory, and salty fermented food (soybean paste), an essential seasoning for Japanese cuisine. The darker miso ages longer and tastes less sweet than light-colored miso. White miso paste (shiro miso) is the way to go for a sweet and mild taste.
  • 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 Vegan Vegetable Soup: STEP BY STEP 

Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.

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 xxx dish, 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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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!

kabocha soup in a staub pot

Miso-flavored Vegan Vegetable Soup

5 from 4 votes
Print Pin Save
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 4 servings
Author: Juri Austin
On a cold day, nothing beats the rich and creamy flavor of Veggie-Loaded Kabocha Soup. This Japanese-style soup will warm you up all over!

Equipment

  • Medium pot 18cm (7 inches)
  • Miso Muddler

Ingredients

Instructions

  • Preparation: Cut kabocha, sweet potato, carrot, onion, and napa cabbage into bite-size pieces.
  • 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.
  • Simmer: Once steam starts to rise, reduce the heat to low and simmer for 7 minutes, or until the vegetables are tender.
  • 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.
  • Add Miso Paste: Turn off the heat, add the miso paste, and stir gently until it is fully dissolved.

Video

Notes

  • Storage: 3 days in the fridge.
  • If the taste of the soup is light to you, feel free to add more miso paste.

Nutrition

Serving: 1serving | Calories: 181kcal | Carbohydrates: 19.2g | Protein: 7.8g
Course: Soup
Cuisine: Japanese
Keyword: vegan vegetable soup
Did You Make this recipe?Please Leave a star rating!

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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