Vegan Miso Soup

Are you looking for a fast and easy recipe for vegan miso soup? Traditional miso soup is often based on a special stock made from either fish or seaweed, which can be time-consuming to make. This recipe skips that step and includes mushrooms instead to bring a delicious depth to the soup. It also keeps it friendly for vegans and vegetarians.

Miso paste is the other flavor cornerstone in the soup. Miso paste is traditionally made by fermenting soy beans with salt and koji, and sometimes rice, barley, millet or other ingredients. Any miso paste can be used for this recipe, depending on your preference. In general, miso pastes that have been fermented for a longer time have a darker color and stronger flavor than those with shorter fermentation times.

Miso soup is a quick and tasty way to get all the health benefits of miso. In Japan, miso soup is often had in the morning instead of coffee, as itís believed to stimulate digestion and energize your body. Try eating this soup once a day for a week and see if you can feel a difference.

Related: Probiotics vs. Prebiotics: What You Need to Know

Yields 4 Servings

Vegan Miso Soup

A delicious, vegan version of miso soup that's quick and easy to put together, with the option of adding noodles to make it more filling.

15 minPrep Time

10 minCook Time

25 minTotal Time

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Ingredients

  • 5 cups water
  • 2 cups sliced mushrooms
  • 1 cup shredded cabbage
  • 1 cup shredded carrot
  • 1/4 cup chopped scallions
  • 2 tablespoons tamari
  • 3 tablespoons miso paste
  • 8 ounces (220 grams) firm tofu, cut into small dice
  • 4 ounces (110 grams) of noodles, such as udon or rice noodles (optional)

Instructions

  1. In a large pot, bring the water to a boil and add the mushrooms, cabbage, carrot, scallions and tamari. Reduce the heat and simmer for 10 minutes, or until the vegetables soften.
  2. In a separate pot, boil about 8 cups of water for the noodles if using. Cook the noodles as instructed on the package. Drain and rinse the noodles when finished to remove excess starch. Set aside.
  3. Once the vegetables are soft in the main soup, add the tofu and turn off the heat.
  4. In a small bowl, spoon in about 1/4 cup of the hot soup, then add the miso paste. Blend well until there are no lumps. Add the mixture to the main soup and stir to combine. It's important not to boil the soup at this point so you don't kill the active probiotics in the miso.
  5. To serve, divide the noodles evenly among your soup bowls if using, then add the hot soup and season with extra tamari if desired.
https://www.care2.com/greenliving/vegan-miso-soup.html

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45 comments

natasha p
Past Member 2 months ago

yum!

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Jerome S
Jerome S3 months ago

thanks

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Jerome S
Jerome S3 months ago

thanks

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Jim V
Jim V3 months ago

thanks for sharing

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Jim V
Jim V3 months ago

thanks for sharing

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Clare O'Beara
Clare O3 months ago

th

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Christina C
Christina C3 months ago

Thank you for the recipe!

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Naomi Dreyer
Naomi D3 months ago

Thanks

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John B
John B3 months ago

Thanks Zoe for sharing this marvelous recipe.

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Lisa M
Lisa M3 months ago

Thanks.

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