A healing and immune-boosting vegan miso soup full of flavor and packed with green veggies and sprouted tofu for a wholesome vegan and gluten-free meal. Make it in just 10 minutes!
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Have you been following along on the 30-Day Cleanse? How is it going? I hope you gave those Blueberry Coconut Smoothie Bowls a try because they are out of this world! I can think of no better way to start a morning.
Today, however, we are getting away from breakfast recipes and looking to one of my go-to lunches during the cold winter months – vegan miso soup.
I love miso soup because it is so warm and comforting all while being quick to make, affordable, super healthy, and ultra filling. The vegetables in this recipe are easily interchangeable and truthfully my miso soup is never the same one day to the next, so use this recipe as a guideline, experimenting as you will.
Recommended Ingredients & Equipment
Ingredients & Substitutions
- Oil – I recommend either coconut or sesame
- Tofu – For this recipe, look for extra-firm tofu that is not water-packed, such as Trader Joe’s High-Protein Tofu or Super Firm or Sprouted Tofu. These types of tofu do not have excess water and do not need to be pressed.
- Yellow Onion
- Garlic
- Ginger
- Bok Choy – If you can’t find bok coy, substitute it with broccolini, carrots, or zucchini.
- Vegetable Broth
- Miso Paste – For this recipe, I recommend miso paste. Learn more about miso and the benefits of miso below.
- Spinach – You could also use kale or omit it altogether.
- Green Onions
Recommended Equipment
Most importantly, you will need a good soup pot. I love my Dutch Oven from Le Creuset for soups. Made from cast iron, they are perfect for slow cooking and simmering soups and stews. Although it’s a bit pricey, you will use it over and over again (for soups, stews, sides, bread, and even desserts!) and it will last you a lifetime.
In addition, you will need a good chef’s knife, cutting board, and basic kitchen utensils. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
How to Make Vegan Miso Soup
Step One – Sauté Onions & Garlic
In a small soup pot heat the coconut oil over medium heat. Add the onions and sauté until translucent and fragrant, about 8 minutes. Stir in the garlic and ginger and cook for another minute.
Step Two – Add the Veggies
Add the bok choy and tofu, stirring to coat. Pour in the vegetable broth and bring to a boil then reduce heat and let simmer for 5 minutes, until bok choy has wilted. Stir in the miso, spinach, and green onions and remove from heat.
Pro Tip: This recipe is wildly versatile. Vegetables, spices, and proteins can be swapped out to make a different meal every time. Consider adding rice noodles for a heartier dinner soup.
Serving and Storing
Serve immediately with hot sauce of choice and extra green onions.
Store leftover miso soup in an airtight container in the refrigerator for up to 5 days. To eat leftovers, gently reheat the stir fry over the stove or in the microwave.
Frequently Asked Questions
Miso means ‘fermented beans’ in Japanese. In fact, in Japan, it is common to begin the day with a bowl of miso soup, as it is believed to stimulate digestion and energize the body. Miso paste is most commonly made from soybeans but it can also be made from fermented wheat, millet, or a number of various whole grains and legumes.
Because it’s fermented, miso makes the perfect addition when wanting to add a fermented taste to homemade cheeses, salad dressings, gravy, dips, etc. You can find miso paste in the refrigerated section of most well-stocked grocery stores or online.
What kind of tofu should I use?
For this recipe, look for extra-firm tofu that is not water-packed, such as Trader Joe’s High-Protein Tofu or Super Firm or Sprouted Tofu. These types of tofu do not have excess water and do not need to be pressed. If you have to use water-packed tofu make sure to press as much water as you can out of it first by using a tofu press or a weighted, towel-lined cutting board. Press the tofu for at least 1 hour.
Is this recipe gluten-free?
Yes, it is! In fact, even if you add rice noodles, this soup is still 100% gluten-free.
Is this miso soup keto friendly?
Sure is!
More Vegan Soup Recipes
- Creamy Tomato Soup
- French Lentil Soup
- Cream of Cauliflower Soup
- Chickpea Noodle Soup
- Thai Noodle Soup with Tofu
10-Minute Vegan Miso Soup
Ingredients
Miso Soup
- 1 tbsp coconut or sesame oil
- 1/2 yellow onion, thinly sliced
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and minced
- 4 large bok choy leaves sliced thin
- 6 ounces tofu, cubed
- 4 cups vegetable broth
- 1 tbsp. yellow miso
- 1 large handful of spinach
- 2 green onions, thinly sliced
Instructions
- In a small soup pot heat the coconut oil over medium heat. Add the onions and sauté until translucent and fragrant, about 8 minutes. Stir in the garlic and ginger and cook for another minute.
- Add the bok choy and tofu, stirring to coat. Pour in the vegetable broth and bring to a boil then reduce heat and let simmer for 5 minutes, until bok choy has wilted. Stir in the miso, spinach, and green onions and remove from heat.
- Serve immediately with hot sauce of choice and extra green onions.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Klaudia Kicilinski says
Better than bullion brand you recommend is best … is it the veggie herb paste ? How many tablespoons or teaspoons needed ?
I’m going to make this for lunch today
Carrie says
This was SO good!! I omitted the ginger, bok choy, and green onions just bc I didn’t have them and it was still amazing- thank you!!
Meghan says
The instructions say to add the tofu with the bok choy before the broth, but then again to add tofu near the end, with the miso etc. When should we add it?
Sarah McMinn says
Sorry! Corrected that.
joe says
What can I use instead of boy chok? No one heard about it.
Sarah says
You could use kale, Swiss chard, or leave it out all together.
Kay says
Can I use stock instead because that is all I buy? Broth tastes like soup. Better than Bouillion is a little salty for my taste.
Sarah says
Yes, stock would be fine.
Maggie says
Delicious! I made this tonight and we were slurping the last drops once we hit the bottom of our bowls. My fiance described it as gourmet ramen. Tasty and super quick to bring together. We were commenting that it’s so versatile that it would be a great way to use up items in our fridge. This is going in our dinner rotation. Thank you for the great recipe.
Sarah says
Glad it was such a hit, Maggie. Thanks for sharing!
ZB says
Which vegetable broth brand do you like using? I have yet to find a good veg broth for soup. It just tastes like onion juice or just plain bad.
Sarah says
My favorite kind of veggie broth is the “Better than Bouillon brand. http://www.betterthanbouillon.com/
The Vegan Cookie Fairy says
I know how you feel! I’m tired, too. But we’re nearly at the finish line, so hang in there!
Caitlin says
you’re doing great, girl! i love all your posts so much. this soup looks perfect right now since it is now officially fall in pennsylvania. the temp dropped down to 45 last night. brrr!