Miso-flavored Vegan Vegetable Soup
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!

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!
Why You Will Love This Recipe
Recipe Ingredients
Youโll need the following ingredients to make this Vegan Vegetable Soup Recipe:

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.

Step 1
Cut vegetables into bite-sized pieces.

Step 2
Saute onion, kabocha, sweet potato, and kabocha.

Step 3
Add napa cabbage, green peas, salt, and water, and cover the lid. Simmer on low heat.

Step 4
Add water and soy milk and warm it up. Add miso paste and gently stir until it dissolves.

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

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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 thoughtsโI love hearing from you!
Miso-flavored Vegan Vegetable Soup

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 sautรฉ the onions until soft. Add the kabocha, sweet potatoes, and carrots, and stir lightly. Then, add the napa cabbage, green peas, salt, and ยผ 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
This nutritional information is estimated and provided for general reference only.
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.
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!
Great flavor for both me ( vegan) and my non vegan family! I made some adjustments and still tasty- didnโt 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!
Thank you for your comment, Frances! I’m so glad to hear that!