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    Home » Soups

    Vegan miso soup with mushrooms

    Updated: May 6, 2025 · Published: Feb 14, 2020 by Cadry Nelson · This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. · 22 Comments

    Jump to recipe
    Text overlay: Vegan miso soup pin. Bowl of miso soup with lots of mushrooms, bok choy, and scallions.

    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. 

    Miso soup with mushrooms in bowl with gold spoon.

    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:

    Jump to:
    • Why readers love this recipe
    • Ingredients
    • Step by step instructions
    • Make it your own
    • Storage
    • 📖 Recipe

    Why readers love this recipe

    5 stars

    “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.)

    Blocks of super firm tofu in refrigerated case.

    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.

    4-panel collage showing how to make miso soup with mushrooms and tofu.
    1. In a soup pot, saute sliced mushrooms in oil with a pinch of salt.
    2. 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.
    3. Add water and tamari.
    4. 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.

    Close-up mushrooms and bok choy in miso soup.

    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 and bok choy in bowl.

    Vegan miso soup with mushrooms

    Author: Cadry Nelson
    5 from 2 votes
    Slurping on this miso soup is soothing to the throat and body. It's brimming with mushrooms, bok choy, and garlic. It's a great light lunch. With the optional tofu, it becomes a generous serving for one. (You may have leftovers!)
    Print Pin Rate
    Prep Time: 3 minutes minutes
    Cook Time: 12 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 1 people
    Course: Soup
    Cuisine: Japanese, Vegan
    Keyword: comfort food, easy, gluten free

    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

    If you’d rather use water-packed tofu, simply drain it from the package first. If you’d like it to be firmer, press it first. Here’s how to press tofu.
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    Nutrition

    Calories: 157kcal | Carbohydrates: 12g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 884mg | Potassium: 535mg | Fiber: 2g | Sugar: 4g | Vitamin A: 357IU | Vitamin C: 8mg | Calcium: 75mg | Iron: 2mg

    Content, photos, and recipe updated January 15, 2024. Originally posted May 2016.

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    About Cadry Nelson

    Cadry Nelson is the writer, recipe creator, and photographer behind Cadry’s Kitchen, and the author of Living Vegan For Dummies, 2nd Edition. Since launching her blog in 2009, Cadry has been making plant-based cooking approachable, and reimagining classic comfort foods. Her work has been featured in NBC News, Buzzfeed, Yahoo, Parade, VegNews, and more. She regularly appears on local TV shows, demonstrating to a broad audience how easy vegan cooking can be.

    Reader Interactions

    Comments

      5 from 2 votes (1 rating without comment)

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    1. Veggivet

      November 19, 2019 at 5:21 pm

      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.

      Reply
      • Cadry

        November 19, 2019 at 6:03 pm

        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.

        Reply
    2. Logan

      September 17, 2019 at 3:52 pm

      5 stars
      Awesome soup for my cold! I cant wait to share with family when they are sick ❤

      Reply
      • Cadry

        September 18, 2019 at 8:40 am

        I’m glad you enjoyed the soup, Logan!

        Reply
    3. Kristina

      May 31, 2016 at 9:19 am

      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!

      Reply
      • Cadry

        June 09, 2016 at 12:02 pm

        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! 🙂

        Reply
    4. lysette

      May 28, 2016 at 6:01 am

      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

      Reply
      • Cadry

        June 09, 2016 at 12:01 pm

        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

        Reply
    5. Little Vegan Bear

      May 27, 2016 at 6:01 pm

      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.

      Reply
      • Cadry

        June 09, 2016 at 11:59 am

        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.

        Reply
    6. Shell

      May 26, 2016 at 3:37 pm

      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.

      Reply
      • Cadry

        June 09, 2016 at 11:54 am

        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! 🙂

        Reply
    7. Bianca

      May 26, 2016 at 12:24 pm

      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.

      Reply
      • Cadry

        June 09, 2016 at 11:51 am

        Thanks, Bianca! The peas have made their way back to fried rice, thankfully. 🙂

        Reply
    8. Mae

      May 26, 2016 at 12:04 pm

      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!

      Reply
      • Cadry

        June 09, 2016 at 11:50 am

        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. 😉

        Reply
    9. Aimee

      May 26, 2016 at 11:18 am

      I’m so glad you’re starting to feel better, I feel better just LOOKING at this soup! I love miso soup <3

      Reply
      • Cadry

        May 26, 2016 at 11:24 am

        Wow, that is some magical soup! Just one look and you’re on the mend. 😉

        Reply
    10. Kris

      May 26, 2016 at 8:40 am

      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.

      Reply
      • Cadry

        May 26, 2016 at 11:23 am

        Oh, no! I’m so sorry to hear about your elbow, Kris. I hope you’re on the road to recovery.

        Reply
    11. Heather

      May 26, 2016 at 8:12 am

      Glad you are feeling better! I just got over a killer sore throat myself and would have killed for a bowl of this soup!

      Reply
      • Cadry

        May 26, 2016 at 8:15 am

        Thanks, Heather! I’m glad you’re feeling better too. Being sick is no fun.

        Reply

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