The Easiest Vegan Miso Soup

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5 from 1 vote

This shortcut vegan miso soup is very flavorful, hearty and gluten-free!

Prep Time5

Cook Time15

Total Time20

Course: Main Course, Soup

Servings:

Calories: 204kcal

Author: Lauren Boehme

Ingredients

Miso Roasted Tofu

1 Block(15oz) Extra-firm tofu, drained and pressed*
1 Tablespoon Sesame oil
1 Tablespoon Rice wine vinegar
1 Tablespoon Tamari or soy sauce if not gluten-free
1 Tablespoon White miso paste

Miso Soup

4 Cups Vegetable broth
4 Cups Water
1/3 Cup Haven's Kitchen Gingery Miso Sauce**
5 Dried shiitake mushrooms, optional
2 Sheets Nori, cut into squares
Salt to taste
Chives or Scallions for serving

Instructions

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.

Video

Notes

*You can also use silken tofu added directly to the soup if you want a more traditional feel.

**I recommend using Haven's Kitchen Gingery Miso Sauce for this soup, it already has all the flavors you want in one sauce. However, you can replace it with 4 Tbsp of White Miso paste.

If you are using miso paste, you'll want to whisk that into the soup before adding mushrooms, so there are no lumps of miso not mixed in.

Nutrition