Easy to Make Vegan Miso Soup

This vegan miso soup recipe uses simple ingredients and comes together in under 20 minutes. It’s better than takeout!

You’ll Need:

  • 1 cup vegetable broth
  • 5 Tablespoons yellow miso paste
  • 2 Tablespoons hot water
  • 3 cups water (+ more for miso)
  • 1/2 cup mushrooms (we used maitakes, but bellas or white mushrooms work)
  • 1/2 extra firm tofu, drained and cubed
  • salt to taste

Optional for topping:

  • Zucchini noodles
  • Nori or seaweed snacks*


  1. Drain tofu and press to remove excess water. (Sandwich it between a few paper towels and squeeze.) Chop into 1/2″ cubes and set aside.
  2. In a small bowl, mix together miso paste and hot water until the paste is smooth and consistent.
  3. In a medium pot, bring 3 cups of water and 1 cup of broth to a boil. Decrease heat to simmer and add miso paste to the pot. Cook 2 minutes.
  4. Add tofu, mushrooms, and green onion. Cook on low 5 minutes.


  • *We used seaweed snacks instead of nori. They’re $1 per package and we always have some on hand. Also available at any average supermarket!

Source: thefitchen.com