Vegan Miso Soup

This vegan miso soup is warm, cozy, and full of rich umami flavor.

It’s one of those simple recipes that feels super nourishing without taking a ton of time.

I make this when I need something comforting but don’t want to fuss in the kitchen too long.

The soft tofu, tender seaweed, and savory miso come together fast and taste like something you’d get at a restaurant.

Why I Love This Recipe

This soup takes me back to my first apartment, trying to recreate the miso soup from my favorite Japanese place down the street. I had no clue what I was doing, but when I nailed it the first time, it instantly became part of my regular rotation.

It’s super fast—done in about 15 minutes
You don’t need fancy tools or ingredients
It’s surprisingly filling, thanks to the tofu
It stores great for later
It’s 100% vegan and feels like a hug in a bowl

What You’ll Need

4 cups water
1 piece (4×4-inch) kombu (dried kelp)
2 tablespoons dried wakame seaweed
3 tablespoons white miso paste
1 tablespoon soy sauce
1/2 block soft tofu, cut into small cubes
1 green onion, thinly sliced

Pro Tips

Don’t boil the miso. Add it at the end to preserve the flavor and probiotics.
Use soft tofu for that authentic restaurant-style texture.
Let the kombu steep gently—don’t rush it by cranking up the heat.
Soak wakame in cold water before adding to avoid mushiness.
Taste and adjust—miso paste can vary in saltiness, so tweak the amount if needed.

Tools You’ll Need

Small saucepan
Wooden spoon
Small bowl
Fine mesh strainer (optional for miso paste)
Knife
Cutting board

Substitutions and Variations

No kombu? Use a bit of vegetable broth instead of water for flavor.
Low sodium? Use low-sodium soy sauce or tamari.
No tofu? Add mushrooms or edamame for protein.
Spicy version? Add a bit of chili oil before serving.
Want it heartier? Toss in some noodles or thinly sliced veggies.

Make Ahead Tips

You can pre-cut the tofu and green onions and store them in separate containers in the fridge for up to 3 days.
The broth (without miso) can be made ahead and stored in the fridge for 4 days. Add miso paste only when reheating.

Servings: 2

Total Time: 15 minutes

Cooking Instructions

Step 1:Rehydrate the Seaweed

Place 1 sheet of dried wakame seaweed in a small bowl and cover with warm water. Let sit for 5 minutes, then drain and set aside.

Step 2: Heat and Remove Kombu

In a medium saucepan, pour in 4 cups water. Add 1 tablespoon low-sodium soy sauce and 1 teaspoon sesame oil. If using ginger, add ½ teaspoon grated ginger. Bring to a light simmer over medium heat.

Step 3:Add Tofu and Seaweed

Add ½ block soft tofu, cut into small cubes, and the drained rehydrated wakame seaweed into the simmering broth. Let it cook gently for 3–4 minutes.

Step 4: Mix in Miso Paste

Turn off the heat. In a small bowl, add 3 tablespoons white miso paste. Scoop out ½ cup of the hot broth and whisk it with the miso until smooth. Pour it back into the pot and stir gently.

Step 5:: Add Green Onions and Serve

Stir in 2 sliced green onions. Give the soup one last gentle stir. Ladle into bowls and serve hot.

Step 6: Garnish and Serve

Ladle soup into bowls and top with sliced green onion.

Leftovers and Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove—don’t boil or the tofu can break and miso flavor can dull. You can also store the broth and tofu separately if you plan to reheat multiple times.

Macros (Per Serving, Approximate)

Calories: 110
Protein: 8g
Carbs: 9g
Fat: 5g
Fiber: 1g
Sodium: 900mg (depends on miso and soy sauce used)

Why This Recipe Works (Quick Science)

Miso paste is fermented, giving it tons of umami (savory flavor) and gut-friendly probiotics. But heat destroys those probiotics, so adding it off the heat keeps the flavor and health benefits. Kombu and wakame give that deep ocean-y base, which pairs beautifully with the creamy tofu. It’s like a simple science of layering salt, savory, and texture.

Common Mistakes

Boiling the miso: It kills flavor and probiotics. Always add it after removing from heat.
Not soaking kombu long enough: It won’t release flavor if it’s rushed.
Using firm tofu: It won’t give you that soft, silky texture.
Adding miso directly to the pot: Always dissolve it first so it blends smoothly.

What to Serve With

Steamed rice or sushi rice

Cucumber salad or edamame
Vegan gyoza or dumplings
A simple seaweed salad

FAQ

Can I freeze miso soup?
Nope! Tofu gets spongy and miso flavor fades. Better to make fresh.

Is miso gluten-free?
Some are, some aren’t. Check the label or use chickpea miso or rice-based versions.

Can I use red miso instead?
You can, but it’s stronger and saltier. Use less to start, like 1.5 tablespoons.

What if I don’t have kombu?
Sub veggie broth for water in a pinch. It won’t be quite the same, but still tasty.

Final Thoughts

This vegan miso soup is one of those recipes that feels like self-care in a bowl. It’s simple, satisfying, and a great one to keep in your weekly meal rotation. I hope you try it and love it like I do! If you make it, drop a comment and let me know how it turned out or if you had any questions.