Recipe: Vegan Miso Soup

Traditional miso soup is often based on a special stock made from either fish or seaweed. This recipe includes mushrooms bringing a delicious depth to the soup. It also keeps it  vegan and vegetarian friendly.

Miso paste is the other flavor cornerstone in the soup. Miso paste is traditionally made by fermenting soy beans with salt and koji, and sometimes rice, barley, millet or other ingredients. Any miso paste can be used for this recipe, depending on your preference. Miso pastes that have been fermented for a longer time have a darker color and stronger flavor than those with shorter fermentation times.

Miso soup is a quick and tasty way to get all the health benefits of miso. In Japan, miso soup is often had in the morning instead of coffee, as it’s believed to stimulate digestion and energize your body. Try eating this soup once a day for a week and see if you can feel a difference.


Vegan Miso Soup

A delicious, vegan version of miso soup that’s quick and easy to put together, with the option of adding noodles to make it more filling.

15 minPrep Time

10 minCook Time

25 minTotal Time



  • 5 cups water
  • 2 cups sliced mushrooms
  • 1 cup shredded cabbage
  • 1 cup shredded carrot
  • 1/4 cup chopped scallions
  • 2 tablespoons tamari
  • 3 tablespoons miso paste
  • 8 ounces (220 grams) firm tofu, cut into small dice
  • 4 ounces (110 grams) of noodles, such as udon or rice noodles (optional)


  1. In a large pot, bring the water to a boil and add the mushrooms, cabbage, carrot, scallions and tamari. Reduce the heat and simmer for 10 minutes, or until the vegetables soften.
  2. In a separate pot, boil about 8 cups of water for the noodles if using. Cook the noodles as instructed on the package. Drain and rinse the noodles when finished to remove excess starch. Set aside.
  3. Once the vegetables are soft in the main soup, add the tofu and turn off the heat.
  4. In a small bowl, spoon in about 1/4 cup of the hot soup, then add the miso paste. Blend well until there are no lumps. Add the mixture to the main soup and stir to combine. It’s important not to boil the soup at this point so you don’t kill the active probiotics in the miso.
  5. To serve, divide the noodles evenly among your soup bowls if using, then add the hot soup and season with extra tamari if desired.

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