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    Home ▸ Vegan Soups

    Vegan Miso Soup with Noodles & Vegetables

    Last modified: February 23, 2023. Originally posted: February 23, 2023 By Sophia DeSantis

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    A collage of veggies being cooked in a pot, a veggie noodle soup in a pot and the soup served in a black bowl with overlay text.
    Two black bowls with a veggie and noodle based soup and a clear brown broth on a dark grey towel.

    This easy vegan miso soup has noodles and is loaded with vegetables. It's made in under 30 minutes and uses simple ingredients!

    This miso vegetable soup is a perfect healthy meal for your entire family. It's easily customizable and a great way to use up veggies that are about to go bad!

    Two bowls of veggies and noodle soup on a wooden table.
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    This recipe was originally published on 3/13/14

    Who doesn't need a vegan dinner recipe done in under 30 minutes?! Much like my vegan coconut curry soup, this vegan miso soup is the perfect healthy meal choice for busy families!

    Ingredients

    The best soups are those you can basically throw in what you like or have on hand. Much like my vegan minestrone and veggie and bean soup, with this vegan miso soup you can clean out your fridge and make an amazing meal all at once! Start the soup with miso paste and add all kinds of goodies!

    Here is what you need for this miso soup with noodles:

    • Miso paste 
    • Sesame oil
    • Garlic
    • Soy sauce or tamari 
    • Mushrooms 
    • Carrots
    • Baby bok choy 
    • Green onions
    • Your favorite precooked noodles 
    • Extra firm tofu 
    • Spinach
    Top view of veggies, noodles, tofu and asian style ingredients for a miso soup.

    How to Make Miso Soup from Miso Paste

    Making soup with miso paste is simple to do with just a few steps! In fact, this healthy miso soup with noodles is super easy to throw together in under 30 minutes!

    1. Dissolve the miso paste with water.
    2. Sauté the garlic and veggies with the soy sauce/tamari.
    3. Add the rest of the ingredients.
    4. Serve!
    Wooden spoon stirring veggies in a pot.
    Veggies and noodles in broth being stirred in a pot.
    White Asian soup spoon in a bowl of veggie and noodle soup.

    What to Put in Miso Soup

    Once you know how to make miso broth you can start to customize the other ingredients! We like our miso soup with noodles and tons of vegetables! They are great additions to make this soup an all around wholesome meal.

    Here are some of our favorites to add to miso based soup:

    • Mushrooms
    • Chinese peas
    • Bok choy
    • Spinach
    • Green onions
    • Carrots
    • Tofu
    • Udon noodles
    • Brown rice noodles
    • Glass noodles
    • Bean sprouts
    • Water chestnuts
    • Edamame

    What to Serve with Miso Soup

    Here are some ideas to serve alongside this vegan miso soup with noodles if you want to make a multi recipe meal:

    • Easy Homemade Vegan Sushi or Sushi Bowl
    • Vegan Summer Rolls
    • Crispy Baked Teriyaki Tofu
    • Easy Vegan Fried Rice
    • Stir Fry Cauliflower Rice
    • Orange Cauliflower
    • General Tso's Tofu
    • Teriyaki Bowl
    • Vegan Sukiyaki
    • Salad with Carrot Ginger Dressing

    Preparation Tips

    • When making vegan miso soup with noodles you can use shiratake, udon, soba, ramen, mung bean, or rice noodles.
    • Customize this soup with the miso paste of your choosing. In our opinion the best miso paste for soup is chickpea miso (which is soy-free), but you can use any type you prefer!
    • Unsure of where to find miso paste?
      • You'll definitely find it at your local Asian supermarket, but it is also available at chain grocery stores and natural food stores.
      • Check the refrigerated section in the produce department by the tofu and tempeh. It may also be in the international aisle.
      • And, you can also always find miso paste online in a pinch!
    • Avoid soy by using coconut aminos instead of soy sauce, just note it will have a sweeter end result.
    • Don't overcook the soup! The flavor of the miso will not be as good, and the veggies, noodles, and tofu will break down too much.
    • Make this soup oil-free by leaving out the oil and using water for sautéing instead.

    Storage Tips

    vegan miso soup

    • Seal in an airtight container and keep vegan miso soup in the refrigerator for up to 2-3 days.
      • To retain the best textures, store the tofu and noodles separately from the broth.
    • Freeze for up to 3 months.
      • If you want to freeze it, pour the soup in an airtight container and put a layer of plastic wrap over the top so it touches the top. This helps prevent freezer burn.
      • It is best to freeze it without the noodles and add them fresh when reheating.
      • When ready to eat, let it defrost on the counter.
    • Reheat slowly over low heat in a pot on the stove.
      • You can also microwave it.

    Common Questions

    Is miso soup vegan?

    It can be, but it isn't always! When it comes to miso soup the things you should look out for are seafood and egg. Many versions of miso soup use dashi (which can contain fish) to create the broth. Some even use chicken or fish stock for the broth.
    Kombu dashi is made from seaweed and can be used to make a vegan miso soup. You can also simply mix miso paste with water, seasonings, and loads of other ingredients like this healthy miso soup recipe with vegetables!

    Is miso vegan?

    Yes, miso itself is vegan. The Japanese condiment is made with soybeans, salt, koji, and occasionally other ingredients to create a flavorful fermented paste. By making miso noodle soup from miso paste you can ensure the recipe is entirely vegan!

    Is miso soup vegetarian?

    Similar to above, sometimes yes. Make sure you're enjoying vegetarian miso soup by asking if there are any ingredients you'd like to avoid.

    How healthy is miso soup?

    Miso soup is a great addition to a healthy diet. It can be filled with a variety of veggies which is an important part of a wholesome meal. Miso is also fermented and very soothing to your belly and provides your digestive system with good bacteria.

    What does miso taste like?

    Miso features an umami flavor. It is salty and savory, a bit tangy, and some kinds of miso are slightly sweet.

    What is miso soup made of?

    Miso soup can have a variety of ingredients, but there are only a few basics that you find in every recipe. Water and miso are the base. The type of miso can vary, but when mixed with water it makes a delicious soothing broth.
    Usually you also see tofu and seaweed, maybe some soy sauce as well.
    This recipe is for vegetable miso noodle soup, since we love lots of veggies and noodles!

    More Vegan Healthy Soup Recipes

    After slurping up every last drop of this vegan miso soup with noodles, fill your bowl with the best flavors created from plant based whole foods!

    • Fakes (Greek Lentil Soup)
    • Vegan Tortilla Soup
    • Thai Coconut Curry Soup
    • Vegan Italian Wedding Soup
    • Easy Vegan 'Chicken' Noodle Soup
    • Ribollita Soup
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    Asian style veggies and noodles in a broth in a black bowl with a white asian soup spoon next to it.

    Vegan Miso Soup with Noodles & Vegetables

    Sophia DeSantis
    This easy vegan miso soup has noodles and is loaded with vegetables. It's made in under 30 minutes and uses simple ingredients!
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course 30 Minutes or Less, Main Course
    Cuisine Asian
    Servings 6
    Calories 98 kcal

    Ingredients
     
     

    • 6 cups water
    • 8 teaspoons miso paste , I uses chickpea miso
    • 1 teaspoon sesame oil optional, can use water
    • 1 teaspoon chopped garlic
    • 4 tablespoons soy sauce or tamari , I used low sodium (can also use coconut aminos, see note)
    • 5 ounces mushrooms , sliced (any kind or a mix, I used shiitake)
    • 8 ounces carrots , sliced (about 3 large)
    • 10 ounces baby bok choy , chopped (about 2 heads)
    • 1 ounce green onions , sliced (about 2)
    • 16 ounces your favorite precooked noodles , I used pasta zero shiratake noodles (about 8 ounces of dry uncooked noodles)
    • ½ cup diced extra firm tofu , optional
    • 8 ounces spinach , optional

    Instructions
     

    • Mix ½ cup of the water (make sure it is warm) with the miso paste until the miso is dissolved. Set aside.
    • Saute garlic in sesame oil or water in a soup pot over medium heat until soft, about 2-3 minutes.
    • Add the soy sauce/tamari, mushrooms, carrots, bok choy, and onions into the pot. Cook until the veggies are softened, about 5 minutes.
    • Add the rest of the water and tofu (if using). Bring to a boil, about 5 minutes.
    • Add in the water miso mix, noodles and spinach (if using). Cook until spinach is wilted, about 2 minutes.
    • Serve hot!

    Notes

    • You can sauté the garlic in a little bit of water if you are avoiding oil.
    • I used chickpea miso for this soup, it’s a good option for a soy free version. Miso paste can be found at any health food store and some regular grocery stores.
    • If you use coconut aminos instead of soy sauce it will have a sweeter end result.
    • If noodles aren't already cooked, make sure to cook them according to package directions

    Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.

    Nutrition

    Calories: 98kcalCarbohydrates: 12gProtein: 8gFat: 2gSaturated Fat: 1gSodium: 795mgPotassium: 462mgFiber: 3gSugar: 4gVitamin A: 12009IUVitamin C: 36mgCalcium: 146mgIron: 2mg

    Nutrition and metric information should be considered an estimate.

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    1. Katie Westreicher

      February 12, 2023 at 5:12 pm

      I made this yesterday and it was amazing!! I used rice noodles & followed the recipe exactly and will definitely make this again!!!

      Reply
      • Sophia DeSantis

        February 14, 2023 at 5:07 pm

        So happy you liked it Katie!! Thank you so much!

        Reply
    2. Sonya

      August 31, 2022 at 2:12 pm

      This is a great healthy soup option and it was amazing! Not very difficult to make and my whole family enjoyed it. I'm looking forward to trying the brown rice miso as well! Thank you!

      Reply
      • Sophia DeSantis

        September 02, 2022 at 12:43 pm

        Awesome Sonya! So happy you liked it!! Let me know how you like the brown rice miso!

        Reply
    3. Sarah

      July 30, 2022 at 10:07 am

      I love all the noodles and veggies in this recipe! Makes it a filling meal!

      Reply
    4. Sylvia

      June 20, 2021 at 6:50 pm

      Thank you again for a great healthy option. It has been very helpful to have made this soup and have leftovers in the fridge so that I have something to eat for a few days. Not a lot of zing but I have white miso so maybe that has something to do with it and I used onion instead of spring onion. Thanks!

      Reply
      • veggiesdontbite

        June 21, 2021 at 11:00 am

        So happy you liked it Sylvia! It is meant to be more of a mellow flavored recipe, but you can definitely add more miso or some soy sauce or something to make it more savory if you prefer!

        Reply
    5. Juliana

      January 05, 2020 at 10:11 pm

      Good recipe but I personally prefer a bit more flavor in the broth. I definitely think it's a good base to build off of though. Perhaps in the future I'll reduce the amount of water a bit add some seaweed and put the carrots in a bit longer the rest of the veggies since I just prefer them a tad more cooked. Overall a good recipe.

      Reply
      • veggiesdontbite

        January 06, 2020 at 8:54 pm

        Hi Juliana! Thanks so much! You can most definitely make this to fit what you like. We prefer a more mellow flavor but add more of the ingredients and less water to spice it up!

        Reply
    6. Lea

      October 10, 2019 at 3:22 pm

      I've always thought it's not good to boil miso, so I sautee briefly whatever veggie I put in then add water to cook a bit. I add some of the hot soup liquid to miso and let it dissolve then add back to the pot
      and let it heat gently to activate the miso. Do you feel it's better to do it before to get more of the
      miso into the veggies without boiling?

      Thanks!
      Lea

      Reply
      • veggiesdontbite

        October 10, 2019 at 5:40 pm

        Hi Lea! Yes, from a health standpoint the probiotics in the miso will be affected if you boil it long since it is fermented. But from a flavor standpoint it is better to saute with the miso. However upon thinking about it, I like the health benefits of this better so I updated the recipe! Thanks for bringing it up!

        Reply
    7. Emily Kemp

      September 27, 2018 at 4:03 am

      This just sounds so comforting and healthy, love it!

      Reply
    8. Cheryl

      March 22, 2014 at 5:59 pm

      This soup looks yummy and healthy! Is it ok to reblog your recipe? I made it private just in case. Thanks!

      Reply
      • veggiesdontbite

        March 22, 2014 at 6:00 pm

        Thank you so much Cheryl! Sure, feel free to reblog and link to my post!

        Reply
    9. Erlene

      March 13, 2014 at 2:50 pm

      Yum. I love miso soup and especially love that you add all the veggies and noodles (I usually just eat with tofu and seaweed). Pinned for later.

      Reply
      • veggiesdontbite

        March 13, 2014 at 5:00 pm

        Thank you! I hope you enjoy it!

        Reply
    10. quiltykanuck

      March 13, 2014 at 11:29 am

      Very little beats home made miso soup! It looks amazing. If you liked the chickpea miso, you HAVE to try brown rice miso... So very good!

      Reply
      • veggiesdontbite

        March 13, 2014 at 11:37 am

        Agreed, it's so yummy! I didn't know they made brown rice miso. I'll have to check it out. Thank you!!

        Reply
        • quiltykanuck

          March 13, 2014 at 11:40 am

          The on I always buy is the brand Amano Miso. It,s organic. Now the brown rice one is the Genmai Miso, but it does contain some organic soy in it. But I know you can get soy free. But since you use tofu, I didn't think you'd mind. 🙂

        • veggiesdontbite

          March 13, 2014 at 11:42 am

          Nope, don't mind some soy if it's certified organic. I'm all about moderation and quality when it comes to soy 🙂 Thanks again!

        • quiltykanuck

          March 13, 2014 at 11:45 am

          Same here! You are welcome. I very much enjoy your recipes. 🙂

        • veggiesdontbite

          March 13, 2014 at 12:07 pm

          Thank you!!

    11. Dina

      March 13, 2014 at 11:13 am

      This is the most tasty miso soup I ever had. Delicious!

      Reply
      • veggiesdontbite

        March 13, 2014 at 11:19 am

        Thank you! I'll make it for you again.

        Reply
    12. Laura

      March 13, 2014 at 7:01 am

      This looks so delicious! I love all of the veg!

      Reply
      • veggiesdontbite

        March 13, 2014 at 7:09 am

        Thank you! It is very easy to make too!

        Reply

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