Try out this simple vegan miso soup that'll have you feasting within less than 10 minutes! This plant-based soup is perfect for anyone who wants an easy and nutritious weeknight meal at home.
Miso soup (or miso siru in Japanese) is a traditional Japanese soup and it's easy to swap out the ingredients for a vegan version.
Enjoy this comforting bowl of soup that provides a mild yet umami-rich flavor and is a perfect side dish for any meal of the day.
You might think making miso soup would be complicated, but it's the easiest soup in Japanese cuisine and will be ready in under 10 minutes.
- This recipe is for you if:
- You love miso soup.
- You want to make vegan miso soup.
- You are looking for variations for vegan miso soup.
- You are searching for an easy miso soup recipe.
Let me walk you through the ingredients and the instructions. If you want to check the recipe, jump to the recipe. Let's get started!
About this recipe
- Japanese traditional food
- A savory soup with healthy ingredients
- Straightforward recipe
- Homemade vegan dashi or dashi powder
- Japanese ingredients explained
- Variations of ingredients
Is miso soup vegan friendly?
Traditional miso soup uses fish stock and is not vegan-friendly, but fortunately, you can make it vegan easily.
Miso soup is made from three basic components:
- Miso paste
- Dashi (soup stock)
- Ingredients of your choice (such as vegetables and tofu)
The dashi is commonly made from katsuobushi (bonito flakes), but you can substitute it with kombu and dried shiitake mushroom for vegan.
Let's find out more in the following section!
Here are the ingredients (amounts are in the recipe card below).
- Miso paste
- Vegan dashi
- Ingredients of choice: You can choose any vegetables, seaweed, and tofu. I use wakame, chives, and tofu in this recipe.
See more details on each ingredient below.
Dashi is the essential soup base that adds a distinctive, savory umami flavor to your bowl of soup
We use kombu seaweed and dried shiitake mushrooms for making vegan dashi and you can try either way:
- Instant kombu dashi stock powder - Pick this option if you like something easy and quick. You just add the powder to the water. Kombu dashi powder provides a Japanese flavor, but if you can't find it at your local grocery store or Asian grocery store, you can substitute it with vegetable broth.
- Homemade vegan dashi - If you want to avoid additives and all that, pick this option. To make the broth from scratch, you will soak the kombu and shiitake mushrooms in water for at least 5 hours. It takes time, but homemade Japanese stock makes your miso soup more delicious. See the recipe below.
Here are the three different types of miso by color:
- White miso (Shiro miso) - Short fermentation (1 to 3 months). Slightly sweet with a light aroma.
- Yellow miso (Awairo miso) - Medium fermentation (4 to 8 months). It's mainstream miso.
- Red miso (Aka miso) - Long fermentation (one year or more). Salty and rich in flavor
Which one to choose is personal preference. I like using yellow for miso soup and red for other dishes like stir frying and dressing. I recommend yellow or sweet white miso if you are not familiar with the taste of miso paste.
If you want to find out your personal preference, try them all! Miso paste won't go bad in the fridge, so you can keep it for a long time.
Ingredients of choice
You can add a variety of ingredients to miso soup!
Tofu, wakame (a type of seaweed), and scallions (green onions) are popular in Japan, but you can pick your favorite ingredients from the list above.
Here are some of my favorites to give you quick ideas:
- Bean sprouts, cabbage, and tofu
- Eringi mushrooms and bok choy
- Napa cabbage, carrot, and aburaage (fried tofu)
- Natto and shimeji mushrooms
- Onion, sweet potato, and carrot
- Rice noodles, nori sheet, and spring onion
I will show you how to make vegan miso soup in 5 steps. You can also watch this vegan wakame seaweed miso soup video.
How to make it is so simple and easy as follows:
- Step #1 - Cut soup ingredients of choice
- Step #2 - Put soup ingredients, dashi powder, and water (or homeamde vegan dashi) in a saucepan
- Step #3 - Bring to a boil and simmer
- Step #4 - Add miso paste
- Step #5 - Dissolve miso paste
That's it! Miso soup is best enjoyed when it's hot, so serve it immediately!
By the way, we use these types of Miso soup bowls (Owan in Japanese) for serving miso soup. Maybe it's just me, but the miso soup tastes better when eaten in this bowl!
- Always add miso paste after turning off the heat. If you boil the miso, you will lose the excellent flavor.
- When adding the miso to your soup, stir gently (try not to break the tofu).
- It's easy to add miso paste with a whisk (see below).
Helpful tips for Tofu
- There are many types of tofu, such as silken tofu (soft tofu), firm tofu, and extra-firm tofu, and you can use them all for miso soup ingredients.
- You might wonder if you have to press tofu to remove the excess water. You have to drain the water in the package, but you don't need to press it!
- Take it out from the package, place it on your palm (if you can), cut it into cubes, and put them into a saucepan.
Miso measuring whisk
This Miso measuring whisk is a MUST tool for making miso soup.
You can easily measure and scoop miso paste. All you need to do is to put this whisk into the miso container and turn it around! Plus, you can put the whisk into the soup directly to dissolve the miso.
I love it so much! I highly recommend having this simple tool if you make miso soup often!
Fresh miso soup is the best, but if you have leftovers, let it cool and keep it in the fridge.
Transfer the soup to a glass jar and store it in the fridge. It will be good for 2 to 3 days.
I don't recommend putting it in the freezer because freezing and thawing change the texture of the tofu.
Vegan Miso Soup Variations
These are some of my favorite miso soup recipes! If the recipe uses regular fish dashi, substitute it with vegan dashi.
Mushroom miso soup
Ingredients: Miso paste, vegan dashi, eringi, shimeji, and maitake mushrooms
Kabocha miso soup
Ingredients: Miso paste, vegan dashi, kabocha squash, komatsuna, and tofu
Natto miso soup
Ingredients: Miso paste, vegan dashi, natto, shimeji mushrooms, and scallion
What to serve with
You can serve your soup with Japanese rice and other traditional dishes to give it a more authentic feel. Here are some Japanese vegan recipes you might want to try:
- Vegan miso soup
- Umeboshi onigiri (rice balls)
- Fried daikon
- Vegan vegetable gyoza (dumplings)
- Okara salad
Thanks For Stopping By
How did you like the recipe? Enjoy crafting the best flavor you love with a wide range of ingredients!
Thank you for taking the time to read my blog♡ If you've tried this recipe(or any other recipe on the blog), please give it a star rating below!
Also, feel free to leave comments if you have any questions. I love hearing from you!
Chef JA Cooks is a Japanese food blog that shares simple and healthy Japanese home cooking recipes, including vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.
More Recipes You Might Like
- Tofu Miso Soup
- Mushroom Miso Soup
- Natto Miso Soup
- Kabocha Miso Soup
- Daikon Miso Soup (Niboshi Dashi)
- Summer Vegetable Miso Soup
- Japanese Napa Cabbage Soup
Miso soup is made from three basic components: Miso paste, dashi (soup stock), and Ingredients of your choice. The most common ingredients are tofu, scallions, and wakame seaweed.
No. Traditional miso soup is not vegan-friendly as dashi broth is made of fish, but you can make it vegan easily with plant-based dashi.
It's made of dried shiitake mushrooms and kombu seaweed.
Miso soup is a daily staple in Japan. It depends on the family, but I make it almost every day, and we eat it a couple of times a day.
10-Minute Vegan Miso SoupPrint Pin Rate
- 1 c Ingredients of choice, see *1
- 2 tablespoon Miso paste, 36g, 1.3oz
Homemade Vegan Dashi
- 3 c Shiitake kombu dashi, 720ml
- Preparation: Cut your ingredients of choice
- Bring to a boil: Put ingredients of choice, dashi powder, and water or homemade vegan dashi in a saucepan, and bring to a boil on medium heat.
- Simmer: Lower the heat and simmer for a couple of minutes or until tender.
- Add miso paste: Turn off the heat, add miso (use a miso measuring whisk if you have it), and stir gently until it dissolves.
- *1: See the "Ingredients of choice" section to find out what to choose. Popular ingredients are tofu, scallions, wakame seaweed, daikon radish, and many more.
- Storage: 3 days in the fridge.
- If the taste of the soup is light to you, feel free to add more miso paste.
- Always add miso paste after turning off the heat. If you boil the miso paste, you will lose the aroma.