This post is sponsored by Haven’s Kitchen! I only use ingredients I truly love and would really recommend to anyone. Haven’s Kitchen Gingery Miso Sauce is one of those ingredients.
My daughter and I LOVE miso soup! A traditional miso soup takes some time to make the dashi. It also might have some ingredients that are hard to find for some. Traditional miso soup is incredible, and you should definitely try a traditional recipe! I love this ONE, I just leave out the bonito flakes or use a bit of vegan fish sauce as a replacement! I wanted to make this the easiest vegan miso soup for those of us who love anything miso and the beauty of Asian inspired foods. However, we may not have the time or expertise! Again, this is by no means a traditional recipe, I just wanted to focus on the flavors of miso and seaweed.
What You Need For This Vegan Miso Soup:
- Water and Vegetable Broth: These are the liquids for the soup.
- Haven’s Kitchen Gingery Miso Sauce: You can also use regular white miso paste, I like to use the HK sauce because it already has date paste for some sweetness, mirin, tamari, shallots, ginger, rice vinegar, sesame oil and dried shiitakes to make the soup extra flavorful.
- Nori Sheets: Dried nori is added to the soup at the end.
- Tofu: Extra firm if you want to make the miso roasted tofu I made, or silken for a more traditional feel to add straight to the soup.
- Dried Shiitakes and Chives or Scallions: Optional add ons, but I highly recommend.
This vegan miso soup is served with miso roasted tofu. So, if you plan to make that, this recipe done in the time it takes to roast the tofu. If you want to go the silken tofu route, this recipe is done in 15 minutes! Everyone could certainly use an easy, healthy, protein filled recipe for those weeknights that you just don’t feel like cooking! Also, most or all of the ingredients for this easy soup can be found at your regular grocery store! If you love miso, you should try my VEGAN CREAMY MISO PASTA!
Why Should You Make This 15 Minute Meal?
- It is so flavorful!
- A meal that is so delicious and only takes 15 to 20 minutes is definitely worthy of your attention.
- A perfect way to get that miso soup fix at home.
- Gluten-free, dairy-free, proteinaceous, and so yummy.
- This is a really budget friendly meal, too!
The Easiest Vegan Miso Soup
Miso Roasted Tofu
- If you are making the miso roasted tofu, start by preheating the oven to 400 degrees(F).
- Once you have drained and pressed the tofu, in a large mixing bowl, whisk together the sesame oil, rice wine vinegar, tamari and miso. Whisk until there are non lumps of miso left.
- Cut the block of tofu into cubes, add them to the bowl and toss them in the sauce.
- Pour the tofu out, sauce and all, onto a large sheet pan lined with parchment paper or a silicone mat. Bake for 15 to 20 minutes or until golden brown and firm.
- While the tofu bakes, make the soup. In a large soup pot combine the vegetable broth and water. Heat on medium high, bring to a simmer, then add the gingery miso sauce or miso paste, and the dried shiitakes if using.
- Stir to combine, bring back to a simmer, reduce heat to medium low and let simmer for 10 to 15 minutes.
- Turn off the heat, add the nori and stir.
- Taste and add as much salt as needed, I definitely think you need to add salt, but the miso and nori are salty, so I like to taste it first.
- Once the tofu is done, pour the soup into bowls, top with the roasted tofu, scallions or chives and enjoy!
- If you are using silken tofu instead, add it at the end with nori.