Vegan Miso Soup Recipe With Tofu and Wakame

5 from 5 votes

Enjoy a quick feast with this easy vegan miso soup ready in under 10 minutes! This plant-based soup is perfect for anyone who wants an easy and nutritious weeknight meal at home!

Wakame seaweed miso soup in a soup bowl.

Miso soup, or miso shiru in Japanese, is a classic and comforting dish that can be easily prepared with basic ingredients. While traditional miso soup typically features fish stock made with katsuobushi (dried bonito flakes), it’s simple to substitute it with kombu (dried kelp) dashi stock, vegan dashi.

    This recipe is for you if:
  • You love miso soup.
  • You want to make homemade miso soup.
  • You are looking for vegan miso soup recipe.

Let me show you how to make it. If you want to check the recipe immediately, please visit the link below. Let’s get started!

About This Recipe

  • Traditional Japanese soup
  • Easy vegan miso soup recipe
  • Learn variations of the ingredients

📋 Ingredients

Here are the ingredients (amounts are in the recipe card below).

Vegan miso soup ingredients list.
  • Tofu and wakame: I pick tofu and wakame, which are classic ingredients for miso soup, but you can choose any vegetables, seaweed, and tofu. See more ingredient variations in the following section.
  • 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 (Learn more in What is miso paste).
  • Dashi, a traditional Japanese soup stock, is the key ingredient in infusing broth with savory richness. I simplify the process by using store-bought vegan kombu dashi powder in this recipe. If you are looking for authentic homemade vegan dashi, make this kombu dashi or shiitake kombu dashi (Learn more in What is dashi).

Where to Buy Japanese Ingredients

If you live in the US, you can find Japanese ingredients in the list below.

  • Japanese market: Mitsuwa MarketplaceMarukai
  • Asian market
  • Whole Foods Market
  • Health food stores
  • Online stores: Instacart, Walmart, Amazon


I will show you how to make vegan miso soup in 5 steps.

how to make miso soup in 5 steps.

How to make it is simple and easy as follows:

  1. Cut soup ingredients of choice
  2. Put the soup ingredients, dashi powder, and water (or homemade vegan dashi) in a saucepan
  3. Bring to a boil over medium heat and simmer over low heat
  4. Turn off the heat and add miso paste
  5. Dissolve the miso paste
wakame seaweed miso soup in a soup bowl.

That’s it! Miso soup is best enjoyed when it’s hot, so serve it immediately!

By the way, we use these 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!

Helpful Tips

  • 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).
  • 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

Miso measuring whisk with miso paste.

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 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!


wakame seaweed miso soup in a glass jar.

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.

Miso Soup Ingredient Variations

Miso soup ingredient variations.

Miso soup isn’t just about tofu and scallions; it’s a canvas of endless possibilities, keeping everyday meals exciting. Here are some other ingredients to add to your miso soup:

  • Dried wakame seaweed
  • Green onions, spring onions
  • Bean sprouts
  • Bean sprout
  • Mushrooms
  • Carrot
  • Napa cabbage
  • Bok choy
  • Aburaage (fried tofu)
  • and many more!

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:

Thanks For Stopping By!

vegan miso soup in a saucepan.

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 Miso Soup Recipes You Might Like


What is miso soup usually made of?

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.

Is miso soup vegan-friendly?

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.

What is vegan miso broth made of?

It’s made of dried shiitake mushrooms and kombu seaweed.

How often do Japanese eat miso soup?

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.

vegan miso soup in a saucepan.

Easy Vegan Miso Soup with Tofu and Vegetables

5 from 5 votes
Print Pin Save
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Servings: 4 servings
Author: Juri Austin
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.


  • Saucepan 18cm/7 inches
  • Miso measuring whisk


  • 1 c Ingredients of choice, see *1
  • tsp Kombu dashi powder, 5g
  • 3 c Water, 720ml
  • 2 Tbsp Miso paste, 36g, 1.3oz


  • Preparation: Cut your ingredients of choice
  • Bring to a boil: Put ingredients of choice, dashi powder, and water 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.
  • If you prefer homemade vegan dashi, see Shiitake kombu dashi.


Serving: 1serving | Calories: 45kcal | Carbohydrates: 3g | Protein: 4g
Course: Soup
Cuisine: Japanese
Keyword: vegan miso soup
Did You Make this recipe?Please Leave a star rating!

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