This vegan miso soup with noodles and vegetables is so easy to make and the perfect healthy meal for your entire family. It’s easily customizable and a great way to use up veggies!
I love a miso noodle soup that’s jam packed with veggies. It hits the spot because the flavor is mild yet satisfying and filling with all the healthy ingredients!
This recipe was originally published on 3/13/14
When you have a healthy dinner done in under 30 minutes you can’t help but rejoice! Much like my vegan coconut curry soup, this vegan miso soup is the perfect dinner choice for those crazy nights!
Is miso soup vegan?
It can be, but it isn’t always!
Miso itself is vegan. The Japanese condiment is made with soybeans, salt, koji, and occasionally other ingredients to create a flavorful fermented paste.
However, 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!
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 soup, since we love lots of veggies!
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, you can clean out your fridge and make an amazing meal all at once! Here is what you need for this miso based soup:
- Miso paste
- Sesame oil
- Soy sauce or tamari
- Baby bok choy
- Green onions
- Your favorite precooked noodles
- Extra firm tofu
What can you add to miso soup?
When you want to up your game, you can add loads of other things like I do here. We like our miso soup with noodles and tons of veggies! They’re great additions to make this 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 to Make Vegan Miso Soup from Miso Paste
This healthy soup is super easy to throw together in under 30 minutes!
- Dissolve the miso paste with water.
- Sauté the garlic and veggies with the soy sauce/tamari.
- Add the rest of the ingredients.
What to Serve with 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:
- 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
- Options for noodles for miso soup include shiratake, udon, soba, ramen, mung bean, or rice noodles.
- In our opinion the best miso paste for soup is chickpea miso (which is soy-free), but you can use any type you prefer!
- Avoid soy by using coconut aminos instead of soy sauce, just note it will have a sweeter end result.
- 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!
- 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.
- Seal the soup in an airtight container and keep it in the fridge for up to 2-3 days.
- To retain the best textures, store the tofu and noodles separately from the broth.
- 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.
- Freeze for up to 3 months.
- 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.
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.
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.
Miso features an umami flavor. It is salty and savory, a bit tangy, and some kinds of miso are slightly sweet.
More Vegan Soup Recipes
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
Easy Vegan Miso Soup with Noodles and Vegetables
- 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
- Mix 1/2 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!
- 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.