vegan miso soup
Vegan Miso Soup in 20 minutes
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

This vegan miso soup is ready in 20 minutes and requires basic ingredients to be enjoyed at home.

Servings: 2
Author: Shoot The Cook
  • 2 cups (1/2 L) vegetable stock or water
  • 1 cup (250ml) of water
  • 1 green onion, chopped
  • 50 g firm tofu, cubed
  • 6 mushrooms, sliced
  • 1 sheet dried nori or wakame, cut into large pieces
  • 1-2 tsp red or white miso paste (fermented-soybean paste)
  • 50 g soba noodles (optional)
  • Sesame seeds for garnishing
  1. Place vegetable stock, water and green onion in a medium sauce pan and bring to a low simmer, cook for about 5’. Add mushrooms and tofu, simmer for 5’

  2. In the meantime, cook soba noodles following the package instructions. Drain well and add them to the soup.

  3. Put 1-2 tsp of miso into a small bowl, add a little liquid from the soup and whisk until dissolved completely. Then add to the soup and stir. This will ensure it doesn’t clump.

  4. Finally add nori seaweed or any ingredients that do not require cooking and remove soup from the heat. Garnish with sesame seeds and more green onion. Serve immediately.