10-Minutes Vegan Miso Soup (Rich And Umami Flavor)

Miso soup is naturally vegan, using vegetables instead of chicken stock. When a vegan swap is as easy as that, you know that the main recipe will be just as simple. Today, we will teach you how to make the recipe, some helpful tips to get you going, and the best sides to go with your main.

Our step-by-step guide will empower you to recreate this Japanese classic in your own kitchen, using minimal effort and readily available ingredients.

But that’s not all. We’ll also share some valuable tips and tricks to enhance your miso soup goodness. Plus, we’ll unveil the perfect accompaniments and sides to elevate your dining experience, creating a well-rounded, satisfying meal. 

Get ready to master the essence of simplicity with a dash of culinary finesse!

What Is Vegan Miso Soup?

Vegan miso soup is a plant-based version of the traditional Japanese broth. Miso provides a rich, umami flavor originating from fermented soybean paste.

The vegan variation ensures that all ingredients exclude animal products, including the broth base. 

Typically, it combines miso paste with seaweed, silken tofu, and green onions. Some variations might add mushrooms or other vegetables.

This heartwarming soup offers a nourishing blend of flavors, making it a culinary and ethical choice for many.

Can You Vary The Recipe With Other Ingredients? 

• Keto Swap regular tofu for tempeh or increase mushrooms for more protein and less carbs. Consider using a lower-carb miso alternative.
• Paleo Skip tofu, as it’s soy-based. Boost the recipe with vegetables like bok choy or spinach, and add spiralized zucchini noodles.
• Gluten-Free Ensure the miso paste is gluten-free; some may contain barley or wheat. Double-check other ingredient labels, too.
• Whole30 Avoid traditional soy-based Miso. Opt for chickpea or brown rice miso, and omit tofu.
• Vegetarian The given recipe is already vegetarian-friendly!
• Vegan The base recipe adheres to vegan standards. Just ensure all added ingredients are plant-based.

Variations, Add-Ons, And Toppings 

Variations

• Grains: Quinoa or rice can be added to a heartier soup.
• Alternative Miso: Try chickpea or barley miso for a different flavor profile.

Add-Ons

• Vegetables: Bok choy, spinach, and radishes enhance nutrition and texture.
• Spices: Ginger or garlic can be simmered in the broth for added zing.
• Noodles: Soba or udon noodles transform the soup into a filling meal.

Toppings

• Seeds: Toasted sesame or flax seeds add crunch and nutrition.
• Herbs: Fresh cilantro or basil brings aroma and freshness.
• Heat: Red pepper flakes or a dash of chili oil for those who love spice.
• Zest: A touch of lemon or lime zest brightens flavors.

Can I Make Vegan Miso Soup In A Slow Cooker Or Instant Pot? 

Both the slow cooker and Instant Pot can be used to prepare vegan miso soup, albeit with some modifications:

Slow Cooker

• Perfect for enhancing flavors through prolonged simmering. Start by placing soaked Kombu, water, and mushrooms in the cooker. 
• Set it on low for several hours. About 30 minutes before serving, add the tofu and Wakame. 
• Before serving, dissolve Miso in a small portion of the broth and reintroduce it to the pot, ensuring not to boil the Miso directly as it can destroy its probiotics.

Instant Pot

• Use the sauté function for the mushrooms. 
• Add the Kombu and water, then pressure cook for a short duration. 
• After releasing pressure, stir in dissolved Miso, tofu, and Wakame.

Can I Use Store Bought Broth, Or Should I Make My Own? 

Both store-bought and homemade broths have their advantages when making vegan miso soup:

Store-Bought Broth

• Convenience: Quick and saves preparation time.
• Consistency: Offers a stable flavor every time.
• Variety: Available in different flavors and bases.

Homemade Broth

• Flavor Control: Adjust ingredients to personal taste.
• Freshness: No preservatives or additives.
• Cost-effective: Often cheaper in the long run.
• Versatility: You can use leftover veggies or specific ingredients.

How To Serve ? 

• Warm Bowls: Preheat bowls to keep the soup warmer for longer.
• Immediate Serving: Miso soup is best enjoyed immediately after preparation to preserve the vibrant flavors and delicate textures.
• Aesthetic: Garnish with green onions, a sprinkle of sesame seeds, or a dash of chili flakes for color contrast.
• Accompaniments: Pair with steamed rice, vegan sushi rolls, or a light salad.
• Utensils: Traditional wooden or ceramic spoons add authenticity.
• Subtle Enhancements: A drop of toasted sesame oil or a squeeze of fresh lime can elevate the flavors right before serving.
• Pairing: Serve with green tea for a complete Japanese dining experience.

Perfect Side Dishes

• Sushi Rolls with Vegetables – Avocado, cucumber, and carrot rolls add freshness and a different texture.
• Inari Sushi – Sweet tofu pockets filled with seasoned rice offer a sweet contrast.
• Edamame – Steamed and lightly salted, they provide a healthy, protein-rich snack.
• Seaweed Salad – Offers a crispy, oceanic flavor that pairs well with miso.
• Tofu Steaks – Pan-fried and seasoned tofu adds a hearty element to the meal.
• Pickled Vegetables (Tsukemono) – Add a crunchy, tangy side that cleanses the palate.
• Vegetable Tempura – Lightly battered and fried veggies for a delightful crunch.
• Rice Balls (Onigiri) – Filled with umeboshi (pickled plum) or seaweed for a simple, filling side.
• Japanese Cucumber Salad – Refreshing and light, providing a crisp contrast.
• Soba Noodle Salad – Cold noodles with a tangy dressing complement the warm soup without overpowering it.

Storage & Make Ahead

• Storage: Store the broth separately from tofu and seaweed in airtight containers. Refrigerate for up to 5 days.
• Freezing: Freeze the base broth without miso, tofu, or seaweed for up to 3 months. Thaw in the refrigerator.
• Make Ahead: Prepare the base broth in advance. Add miso, tofu, and seaweed when ready to serve to maintain freshness and texture.
• Reheating: Warm the broth gently over low heat. Dissolve miso in a separate bowl with some warm broth before adding back to avoid boiling, preserving its probiotics and flavor.
• Final Touches: Add fresh scallions and tofu to the soup just before serving to ensure freshness and texture.

What Can We Do With Leftovers? 

• Rice Accompaniment: Pour over steamed rice for a comforting rice porridge.
• Noodle Base: Add cooked udon or soba noodles to transform it into a noodle soup.
• Stir-Fry Base: Use as a flavorful liquid for stir-frying vegetables or tofu.
• Grain Cooker: Cook quinoa or barley in it, imparting the grains with umami richness.
• Smoothie Addition: Blend a small amount into savory vegetable smoothies for an umami boost.
• Sauce Creation: Reduce on low heat to intensify flavors, creating a base for sauces or dressings.
• Freeze for Later: Convert into ice cubes for easy future use in dishes.

Tips

• Miso Quality: Use high-quality, organic miso paste for the best flavor and health benefits.
• Dissolve Properly: Whisk miso with a small amount of warm broth before adding to the pot to avoid clumps.
• Add Miso Last: Incorporate miso off the heat to preserve its probiotic qualities and delicate taste.
• Seaweed Selection: Use wakame or nori for authentic flavor and texture, rehydrating if necessary before adding.
• Tofu Texture: Opt for silken tofu for a soft, traditional texture, adding it at the end to maintain shape.
• Adjust to Taste: Experiment with different types of miso (white, yellow, red) to find your preferred flavor balance.
• Fresh Garnish: Top with freshly chopped green onions or chives just before serving for a burst of color and freshness.

NUTRITION TABLE