When you need something warm, comforting, and fast, look no further than vegan miso soup. It is soothing to the throat and body.
Brimming with mushrooms, bok choy, and garlic, it’s ready to go in just 15 minutes.
Vegan miso soup is so easy to make when you’re short on time or feeling under the weather.
It comes together in only minutes. And it can be tweaked to fit your preferences and what’s already in the refrigerator.
Plus, there’s a minimum amount of standing & waiting involved, which is key when you’re not feeling your best and eager to hop back in bed.
The first time that I made this soup, it was built out of necessity. I wanted something soothing on the throat, satiating and healthy. (I have to admit, I was kicking myself for not keeping canned soup in the cupboard.)
But luckily, I always have miso paste on hand for cilantro basil pesto, spinach and artichoke dip, and tofu ricotta. Then I just grabbed a few key ingredients from my crisper drawer and set to work on a simple miso soup.
After a few days, I was feeling a little more myself. So I started adding small cubes of tofu to the soup for extra staying power. But feel free to omit it, if you’re feeling more like sipping than chewing.
In this post:
Why readers love this recipe
“Awesome soup for my cold! I can’t wait to share with family when they are sick. ❤“ – Logan
Ingredients
Here are the ingredients you will need to make this recipe.
Oil: Use any neutral-flavored cooking oil. Avocado oil is my preference.
Mushrooms: Cremini are my go-to here, because they are inexpensive and easy to find. But feel free to use any kind you enjoy like button, shiitake, or a mixture.
Vegetables: Garlic, baby bok choy, and scallion (green onion)
Tamari: Low-sodium tamari is my soy sauce of choice for umami and salt. However, it can easily be replaced with your preferred soy sauce or liquid aminos.
Super-firm vacuum packed tofu: Super firm tofu in vacuum packaging is very convenient, because you can just cut it right off the block and plop it into the soup.
(I usually buy it from Trader Joe’s. It’s one of my favorite Trader Joe’s vegan products. But Wildwood makes it as well.)
Water-packed tofu will work too, though. Simply drain it before use.
Pressing isn’t strictly necessary. But here’s how to press tofu in case you’d like to have a firmer tofu in the soup.
White miso paste: Find this mildly sweet paste in the refrigerated section of the grocery store near the tofu. It can be replaced with yellow miso paste.
Step by step instructions
Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.
- In a soup pot, saute sliced mushrooms in oil with a pinch of salt.
- Once the mushrooms have softened & released their liquid, scoot them to one side of the pot. Add more oil and sauté garlic in it until fragrant. Add bok choy and sauté a minute or two.
- Add water and tamari.
- To make the soup more filling, add cubed tofu as well. Bring the soup to a simmer. Stir in miso paste until it dissolves. Move the soup to a bowl and garnish with scallions (green onions).
Make it your own
Vegan miso soup is rife with possibilities, depending on your preferences & refrigerator staples.
- Vary the types of mushrooms you use. Cremini, button, shiitake, or oyster would all be great here.
- Add grated ginger with the garlic for an extra floral quality.
- Instead of bok choy, vary your vegetables. Use a different leafy green like kale or spinach. (If you’re using spinach, I recommend adding it with the miso because spinach wilts so quickly.)
- If you like an ocean-y flavor, add dulse (seaweed) flakes.
- Add a splash of brown rice vinegar for tang or sriracha for heat.
- Instead of tofu, add chickpeas or seitan.
- Add cooked noodles for a filling addition.
Storage
Store leftovers in an airtight container in the refrigerator. It will keep for about 3 days.
To warm, gently reheat in a pot on the stove.
If you try this recipe and love it, let me know! Leave a comment and ⭐⭐⭐⭐⭐ rating in the comment section below. It truly makes my day and is such a help!
📖 Recipe
Vegan miso soup with mushrooms
Ingredients
- 1 teaspoon avocado oil or other neutral flavored oil, divided
- 1 cup sliced mushrooms cremini, button, shiitake, or a mixture
- Pinch of salt
- 2 cloves garlic minced
- 5 stalks baby bok choy sliced thin
- 1 ½ cups water
- ½ teaspoon tamari
- 3 ounces super firm tofu from vacuum packaging, cut into small cubes (optional)
- 1 Tablespoon white miso paste
- 1 scallion sliced thin
Instructions
- Bring a small to medium sized soup pot to a medium heat with ½ teaspoon oil. Add mushrooms and a pinch of salt. Allow the mushrooms to soften and release their liquid. Stir occasionally.
- After a couple of minutes, move the mushrooms to the side of the pot. Add the remaining half teaspoon of oil, and sauté the garlic in it until fragrant.
- Add the baby bok choy and sauté it a minute or so, until it the leaves have just wilted.
- Add the water, tamari, and cubed tofu (if using). Bring soup to a simmer.
- Stir in the white miso paste until it dissolves. Taste soup and see if it needs additional tamari or miso and add if necessary.
- Move soup to a bowl and garnish with scallion. Serve immediately.
Notes
Nutrition
Content, photos, and recipe updated January 15, 2024. Originally posted May 2016.
Veggivet
This sounds like an interesting variation on the classic recipe, which relies on kombu for making the stock, and usually has some type of seaweed like wakame.
Cadry
Thanks! Yes, I’m not a seaweed fan at all. It’s stomach churning to me. So that’s the great thing about cooking. You can make a recipe your own – to fit your preferences.
Logan
Awesome soup for my cold! I cant wait to share with family when they are sick ❤
Cadry
I’m glad you enjoyed the soup, Logan!
Kristina
I so love miso… maybe that’s why I haven’t been sick in years? *knock knock…*
I especially love miso with mushrooms – need to try this soon!
Cadry
Thanks, Kristina! It had been a long time since I’d gotten sick too, but man, that didn’t make the process any more welcome. Being sick is just no fun. I hope your preventative miso soup keeps working for you! 🙂
lysette
I just got sick out of no where too! This soup is exactly what I want to make today to burn out the bug. I’ve only just started to cough, I’ll take care not to pull any muscles! Hope you’re feeling better now xo
Cadry
Oh, I’m sorry to hear that you got sick out of nowhere too. I hope you were able to avert any pulled muscles. I avoid cough medicines, but this time I should have gotten some lozenges earlier. At least I know for next time! I hope you’re feeling better too! xo
Little Vegan Bear
Glad to hear you’re feeling better! Miso is one of my go-to’s for a quick meal now the weather is getting cool here. It’s so quick and easy but always so satisfying.
Cadry
I agree! I’ve been enjoying it for breakfast. It’s a great way to sneak in some vegetables early in the day, and it couldn’t be quicker or easier.
Shell
I had that same thing happen when I was 9 months pregnant. Miserable! Glad to hear the soup helped your recovery! Hope you are 100% soon.
Cadry
That’s really interesting, Shell! It must be fairly common amongst pregnant women, because when I was doing a google search for remedies, a chatroom for moms-to-be came up. I can only imagine how terribly miserable it would be when you’re 9 months pregnant! I am back to my old self again, thankfully. Thanks for the get well wishes! 🙂
Bianca
Miso soup is THE BEST when you’re sick!! That really blows about pulling a muscle! Glad you’re starting to feel better though. Hope you can retire the peas soon.
Cadry
Thanks, Bianca! The peas have made their way back to fried rice, thankfully. 🙂
Mae
Oh Jeeze, sounds like you’ve had a rough go! I’m glad you’re on the road to feeling better. I love frozen peas, sick or not! I also love that your miso soup isn’t the typical bowl of broth with a few tiny pieces of tofu and seaweed. I have a hearty miso soup recipe of my own, and it is the best when I’m sick!
Cadry
It’s funny you should say that! There was a random person on Twitter (who doesn’t follow my blog) who was actually very angry this recipe wasn’t just tofu and seaweed. Apparently the absence of dashi and inclusion of extra virgin olive oil was quite abhorrent to her. You just never know what’s going to set people off! Anyway, I’m glad the heartiness speaks to you too! Since seaweed makes my stomach turn, I don’t include it in anything, except bodyboarding. 😉
Aimee
I’m so glad you’re starting to feel better, I feel better just LOOKING at this soup! I love miso soup <3
Cadry
Wow, that is some magical soup! Just one look and you’re on the mend. 😉
Kris
I had surgery two weeks ago after breaking my elbow for the first few days miso soup was the only thing that sounded good and didn’t upset my tummy! Magical, mystical powers for sure. Feel better.
Cadry
Oh, no! I’m so sorry to hear about your elbow, Kris. I hope you’re on the road to recovery.
Heather
Glad you are feeling better! I just got over a killer sore throat myself and would have killed for a bowl of this soup!
Cadry
Thanks, Heather! I’m glad you’re feeling better too. Being sick is no fun.