A wholesome vegan miso soup filled with vegetables and noodles. It’s the perfect recipe for cooler weather, so soothing and easy to put together!
This recipe was originally published on 3/13/14
As colder weather approached I crave the types of meals that warm my belly. I also crave sanity. So this veggie filled asian soup fits the bill perfectly because it’s done in under 30 minutes!
Vegan Miso Soup
The best soups are those you can basically throw in what you like or have on hand. This is one of many I have created that fit in that box! Much like my vegan minestrone and coconut curry soup, you can clean out your fridge and make an amazing meal all at once!
Can vegans eat miso soup?
Absolutely! As long as there are no animal ingredients. When it comes to miso soup the things you should look out for are seafood and egg. Fish sauce could be in miso soup and you wouldn’t know so if you’re concerned with it being totally vegan, then make sure to ask ahead of time when ordering out.
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.
What can you add to miso soup?
When you want to up your miso soup game, you can add load of other things like I do here. Veggies and pasta are great additions to make miso soup an all around wholesome meal. Here are some of our favorites:
- Chinese peas
- bok choy
- green onions
- udon noodles
- brown rice noodles
- glass noodles
- bean sprouts
- water chestnuts
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.
Can you freeze miso soup?
Yep! Just like any soup, miso soup can be frozen. The only thing to watch out for are the noodles. I would freeze it without them and then add them fresh when heating it back up.
To freeze best, put in an airtight container and put a layer of plastic wrap over the top so it touches the soup. This helps prevent freezer burn.
When ready to eat, let it defrost on the counter and then heat it slowly over low heat in a pot on the stove. You can also microwave it.
How to Make Vegan Miso Soup
This soup is super easy to throw together in under 30 minutes!
- Saute the garlic and veggies.
- Add the rest of the ingredients.
What to serve with this miso soup
Here are some ideas if you want to make a multi recipe meal out of this or even have an asian themed dinner party:
- Vegan Summer Rolls
- Stir Fry Cauliflower Rice
- Orange Cauliflower
- General Tso’s Tofu
- Teriyaki Bowl
- Vegan Sukiyaki
Easy Vegan Miso Soup with Noodles and Vegetables
- 1 teaspoon sesame oil optional, can use water
- 1 teaspoon chopped garlic
- 6 cups water
- 8 teaspoons miso paste , I uses chickpea miso
- 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
- Saute garlic in sesame oil or water in a soup pot over medium heat until soft, about 2-3 minutes.
- Mix 1/2 cup of the water (make sure it is warm) with the miso paste until the miso is dissolved. Set aside.
- 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!
- 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.