This cosy vegan miso soup is perfect for the colder months and is full of amazing flavour. It can be made using simple ingredients you may already have in your cupboards, with some optional customisations to make this soup perfect for you!

This is one of my families favourite weeknight meals, it’s so comforting and can be made slightly different each time, so you don’t get bored of eating the same thing!

You can find miso paste in the supermarket in the world-foods aisle. (Miso paste is also delicious when added to mushroom dishes like mushroom soup or risotto) There are different types of miso paste, the most commonly found in UK supermarkets is white. This also happens to be my favourite, but you may also find red and yellow. Feel free to use whichever you prefer.

The main broth is made from stock – I usually just use veggie stock, but Oxo now sell a vegan chicken stock which works really well in this recipe too. Alternatively you could make a ‘dashi’ which is a japanese broth or soup stock. It’s made by steeping aromatics in hot water. You could use dried shitake mushrooms to make a mushroom dashi, or try using dried sea kelp (konbu) for a more authentic flavour.

Click here to buy dried shiitake mushrooms

Making the Vegan Miso Soup

To start, heat a large heavy-bottomed pan with the seasme oil. Sesame oil is traditionally used as a finishing oil but I think it works really well used in this way too. To the hot pan, add the finely diced onion and cook for a few minutes. Add the minced ginger and garlic and cook for a further few minutes.

Add whatever broth you’ve chosen to use along with the miso paste. Stir well to dissolve the miso paste into the broth. Let simmer while you prepare whatever veggie toppings you like!

I like to defrost some frozen corn and edamame beans in hot water in the microave, and add bok choy to the miso broth at the last minute to quickly steam before serving. You can get creative here, use any vegetables you like – this soup is a great “clearing the fridge” soup because you can really add anything!

Some more topping ideas – broccoli, chinese leaf lettuce, green beans, fried aubergine, thinly sliced carrot, bean sprouts, gyozas, bao buns, vegan chicken – the list is endless!

Alternatively, you can add all of your chosen veggies directly into the broth to cook in there. This saves on the washing up! I like to cook them separately just so I can customise my bowl even more. (it also helps with taking pictures!)

If you’re using firm tofu, simply cube and add directly into the broth. For silken tofu, I like to slice it thinly, but not all the way through. Use chopsticks to act as a stopper for your knife when slicing. (see below). Then use a slotted ladle to gently lower the tofu into the vegan miso soup to warm through and absorb some flavour.

Prepare your noodles according to the package instructions. My favourite noodles to use are instant noodles (the kind you get in a package of super-noodles!) but udon, rice and soba noodles all work well too.

To serve, place the noodles in a generously sized bowl before topping with the miso soup. Add all of your chosen vegetables and finish with thinly sliced spring onion. There you have it, vegan miso soup!

Make this recipe again and again using different noodles and toppings

For more soup recipes, click here!

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Miso Soup

Servings 2

Calories 598kcal

Ingredients

1 tbsp Sesame Oil
1 medium Onion, finely diced
1 tbsp Minced Ginger
2 tbsp Minced Garlic
4 cups (1 L) Vegetable broth / Vegan Chicken Broth / Shiitake Mushroom Dashi
2 tbsp White Miso Paste
2 servings Cooked Noodles

Veggie toppings (optional)

1 package Silken Tofu
1 cup (85g) Edamame beans
1 cup Bean Sprouts
1/2 cup Cooked mushrooms
1/2 cup Corn
2 heads Bok Choy / Pak Choy / Choy Sum
4 sprigs Spring Onion
Any other veggie toppings you like!

Instructions

Make the Broth / Dashi

To 1 Litre of hot water, add either 3 vegan stock cubes of choice, and/or 4-5 dried shiitake mushrooms.

Make the Miso Soup

Heat a heavy bottomed pot with the sesame oil. Add the finely diced onion and cook until translucent
Add the minced ginger and garlic and cook for a few more minutes.
Add the broth / dashi and stir in the miso paste until dissolved.
Simmer gently while preparing your veggies.

Preparing the vegetables

For frozen corn, edamame, peas, etc. Pour into a bowl and cover with hot water. Microwave for a few seconds until cooked.
For mushrooms, fry in butter until cooked.
For any green veg, you can cook these seaprately if you wish, or for an easier option, add them to the miso broth and let them cook there.
For firm tofu, cube and add into the miso soup to heat through and absorb flavour
For silken tofu, thinly slice (but not all the way through) and gently place into the pot and simmer for a few minutes.
Prepare the noodles according to package instructions

To Serve

Add the noodles to a bowl
Cover with the miso soup and add any vegetable toppings you've chosen
Finish by topping with thinly sliced spring onions, sesame seeds and chilli flakes (optional)

If you’re in the mood for a different kind of noodle soup, maybe something a bit spicier, check out my coconut noodle soup recipe.

Vegan Miso Soup | Easy Healthy Recipes