Vegan Miso Soup Recipe

This vegan miso soup is quick, easy to make in minutes, and tastes wonderful any time of year!

I hate summer colds. They are the worst. It’s bad enough that it’s sweltering outside, but then you have to be inside sweltering from a fever on top of it.

Such was the case for Mini Chef recently. He’s finally on summer break and of course, he comes down with a cold. Poor lil’ fella…

A ceramic bowl of this Vegan Miso Soup sits on a wooden table. You can see bits of tofu and green onion floating in the miso broth. Next to the bowl sits a square, white dish filled with cubes of tofu, and just in front of the bowl is a set of wooden chopsticks.

He had a really bad sore throat and was having a devil of a time swallowing anything. So I had to get creative. I had no chicken in the house to make chicken soup with and couldn’t leave the house to go to the store. (My son is not vegan.) So I had to get creative with what I had in the house.

I found some vegan white miso paste that I like to use to make my peanut sauce salad dressing, and figured it would be great to toss in some tofu and green onions and just make a simple soup.

This soup comes together in under 15 minutes and we both enjoyed it. It felt good on his throat and great in my tummy.

Note that miso soup is always high in sodium. So if you are watching that, make sure you use low sodium tamari and keep your portion sizes smaller. There really is no way around the higher sodium content of miso paste. At least not that I have found. But the salt was good for him in this case, so we both enjoyed this immensely!


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Vegan Miso Soup Recipe
Vegan Miso Soup
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins

This delicious soup is perfect any time of year. It's quick to make (about fifteen minutes from start to finish!) and can be either a first course or a lighter main course.

Course: Soup
Cuisine: Asian
Servings: 4 cups
Calories: 77 kcal
Author: Last Minute Vegan
  • 4 cups water
  • 4 tbsp. white miso paste (make sure it's vegan! Some miso paste isn't)
  • 2 tbsp. tamari (or more to taste - low sodium is best)
  • 1/2 block firm tofu (cut into 1/2 inch cubes)
  • 1 large green onion (sliced)
  1. In a medium pot, combine the water and miso. Over high heat, whisk until the miso is completely dissolved in the water.

  2. Reduce heat to medium.

  3. Add in the tofu and the white part of the green onion and bring to a gentle boil.

  4. When the tofu is warmed through, Stir in the tamari and server with a garnish of the green parts of the green onion.

Recipe Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible. Please note that the data here does not reflect the use of low sodium ingredients.

Nutrition Facts
Vegan Miso Soup
Amount Per Serving (1 cup)
Calories 77 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 979mg43%
Potassium 63mg2%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 7g14%
Vitamin A 75IU2%
Vitamin C 1.2mg1%
Calcium 82mg8%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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