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Text overlay: Vegan miso soup. Close-up bowl of soup and spoon.
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5 from 2 votes

Cold-kicking vegan miso soup

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!)
Prep Time3 mins
Cook Time12 mins
Total Time15 mins
Course: Soup
Cuisine: Japanese, Vegan
Keyword: comfort food, easy, gluten free
Servings: 1 people
Calories: 152kcal
Author: Cadry Nelson


  • 1 teaspoon organic canola oil or other neutral flavored oil, divided
  • 1 cup sliced mushrooms cremini, button, shiitake, or a mixture
  • Pinch salt
  • 2 cloves garlic minced
  • 5 stalks baby bok choy sliced thin
  • 1 1/2 cups water
  • 1/2 teaspoon tamari
  • 3 ounces super firm tofu from vacuum packaging, cut into small cubes (optional)
  • 1 Tablespoon white miso paste
  • 1 scallion sliced thin


  • Bring a small to medium sized soup pot to a medium heat with 1/2 teaspoon organic canola 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.


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.


Calories: 152kcal | Carbohydrates: 12g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Sodium: 884mg | Potassium: 471mg | Fiber: 2g | Sugar: 4g | Vitamin A: 340IU | Vitamin C: 8.4mg | Calcium: 49mg | Iron: 1.9mg