Vegan miso soup might just be the easiest comfort food. We'll show you how to make this simple, tasty dish in no time at all.
Nothing nourishes the soul like a hot bowl of soup, especially on rainy cold days when you find yourself needing a little pick-me-up. This healthy vegan miso soup is a quick and easy way to satisfy your comfort food cravings. Whether you make a batch to ward off winter chills or serve it up as a starter, we guarantee this recipe will be a big hit.
What is Miso?
For starters, what is miso? Miso is made from fermented soybeans, koji (a Japanese cultured grain) and salt. There are several different types of miso, but the best miso for miso soup is akamiso or red miso which is aged the longest and has the strongest flavor. That said, if you’re worried about your salt intake, low-sodium white miso also works beautifully as a miso soup base. You can pick miso up at natural food stores, Asian markets or on online.
The savory paste is also very healthy, especially when combined with the other nutritious ingredients—like the kind that goes into miso soup. Learn more about the health benefits of miso paste here.
All About Dashi for Vegans
The traditional miso soup you know and love from your local sushi joint uses dashi, a stock made from kelp and dried bonito which is a type of fish. This stock is responsible for lending that savory umami flavor to the broth. Fortunately, making a completely vegan version of miso soup is quite easy. You can rely on mushrooms to infuse your broth with a similar umami flavor.
Enoki mushrooms should be your first choice for this soup. These mild-tasting mushrooms have a delicate, almost sweet flavor that few can turn down. You can often find them at larger supermarkets or specialty stores. If you can’t find enoki, white mushrooms will do the trick.
1 package (16 ounces) firm tofu, drained and cut into 3/4-inch cubes
Thinly sliced green onions
Directions
Step 1: Start sauteeing
Heat the oil in a Dutch oven and saute the mushrooms, onion, garlic and ginger until they become tender. Pour in the water and add the miso paste and allow it to come to a boil.
Step 2: Get simmering
Once the broth is boiling, reduce the heat to a gentle simmer for about 15 minutes. Be sure to leave your Dutch oven uncovered.
Step 3: Time for tofu
Add in the tofu and continue simmering the broth until the tofu is heated through, about 5 minutes.
Editor’s Tip: If you’re not a fan of tofu, you can substitute it for your favorite vegetables instead. Seaweed is a natural choice, but chard, leek, cabbage or even sweet potatoes make fantastic options.
Once you’ve mastered miso soup, why not try one of these other healthy soup recipes?
I came up with this easy healthy soup recipe while making some adjustments to a favorite stovetop chicken casserole. We like this soup for lunch with a crisp roll and fresh fruit. —Janice Mitchell, Aurora, Colorado
I work full time and have a family of four. We sit down to a home-cooked meal just about every night, many times thanks to my slow cooker. This hearty soup is often on the menu. —Theresa Jackson, Cicero, New York
Yukon Gold potatoes—instead of cream—make a smooth carrot soup vegan and add a mild sweetness. If you don't have Yukon Golds on hand, russet potatoes will work, too. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
It's wonderful to come home to this pork bean soup dinner simmering away in a slow cooker, especially on a busy weeknight. This soup uses dried beans and is simple to throw together in the morning before work. When you get home, just add a few more ingredients, and in half an hour dinner is ready! Do not put the tomatoes in for the first 8 hours of cooking, or the beans will not become soft. —Colleen Delawder, Herndon, Virginia
This hearty chowder is one of our favorite healthy soup recipes. Loaded with beans, noodles and bright herbs, it's so comforting on a chilly day. —Vivian Haen, Menomonee Falls, Wisconsin
On winter evenings, we like nothing better than a piping hot bowl of soup. This one uses the turkey carcass to make a flavorful stock for the soup. —Susan Albert, Jonesburg, Missouri
My neighbor had an abundance of cabbage, so a group of us had a contest to see who could come up with the best cabbage dish. This easy healthy soup was the clear winner—they ate the whole pot! —Lorraine Caland, Shuniah, Ontario
One summer we had a bumper crop of peaches from our two trees, so I had fun experimenting with different recipes. After seeing a beet soup recipe in a cookbook, I changed it a bit to include our homegrown golden beets and sweet peaches. —Sue Gronholz, Beaver Dam, Wisconsin
I combined several online recipes to make my own version of this soup. It was a real favorite when I was a vegetarian for health reasons. Even my meat-loving husband asked for seconds! —Corrie Gamache, Palmyra, Virginia
After craving tomato soup, I decided to make my own. My sister Joan likes it chunky-style, so she doesn't puree. Serve it with a grilled cheese sandwich. —Marian Brown, Mississauga, Ontario
Pureed potatoes help give this vegan cream of broccoli soup a silky texture without the cream! This is a fantastic trick to make dairy-free soups super creamy. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
We take this spicy soup to rodeos on cool nights or sip it by a campfire. For toppings, try onions, avocado, cheese, jalapenos, sour cream and salsa. —Gloria Huse, Simpsonville, South Carolina
I love using summer squash in healthy soups. This one's hearty as is, but stir in chopped ham for an extra wallop of flavor. Serve this warm or chilled. —Sara Hornbeck, Knoxville, Tennessee
I surprised my mother with a visit some years ago, and she was preparing this soup when I walked in. It was so wonderful that I asked for the recipe, and I’ve been fixing it ever since. —Edie Irwin, Cornwall, New York
My go-to Thai restaurant inspired this curry soup. Shiitake mushrooms are my favorite, but any fresh mushroom will work. Fresh basil and lime add a burst of bright flavors. —Tre Balchowsky, Sausalito, California
To show some love at a family gathering, I fill a stockpot with this rich turkey soup brimming with veggies, potatoes and dumplings. —Lea Lidel, Leander, Texas
This flavorful soup is perfect when you want something warm and filling in a hurry. If you can't find long noodles, angel hair pasta is a good substitute. —Carol Emerson, Aransasqueen Pass, Texas
This corn chowder recipe was one of my favorites as a child in upstate New York, and I still love it today. For extra depth, place the spent cob in the soup, simmer, then remove. —Tracy Bivins, Knob Noster, Missouri
I made this soup to please my daughters’ craving for creaminess, my husband’s for spice and mine for white beans. Garnish with jalapenos, sour cream and green onions. —Darcy Gonzalez, Palmdale, California
Tender cubes of chicken, fresh vegetables and wild rice make this soup hearty enough for a meal. You can't beat the down-home comfort of a warm bowlful. I like to serve it with whole wheat rolls. —J. Beatrice Hintz, Neenah, Wisconsin
Ladle up this quick, creamy soup chock-full of leftover turkey, pumpkin and beans to your hungry family and friends. It's fabulous! —Marie McConnell, Shelbyville, Illinois
Using ingredients on hand, I stirred up this turkey and veggie-packed soup. If you have them, corn, beans and celery are great here, too. —Lisa Wiger, St. Michael, Minnesota
This salmon chowder recipe came about as a way to use up odds and ends in my fridge. I thought other readers might enjoy a soup that began as an experiment but became a mainstay for me. —Liv Vors, Peterborough, Ontario
Chili is one of our best cold-weather strategies. We use chicken and white beans for a twist on the regular bowl of red. It’s soothing comfort food. —Rachel Lewis, Danville, Virginia
I love sharing our humble and hearty soup made with beef, cabbage and green chiles. A blast of cilantro gives it a sunshiny finish. —Michelle Beal, Powell, Tennessee
Your crew will chase away winter's chill with a spoon when you cook up this hearty soup. It has such a rich flavor...and it's full of nutritious vegetables and chunks of tender steak. —Brigitte Schultz, Barstow, California
Mashed squash helps make this chowder creamy but not heavy, and it's a favorite way to get barley on the table. My kids even ask for leftovers for lunch. —Pamela Cleghorn, Campbellsburg, Indiana
This better-for-you version uses lean ham, canola oil, fat-free milk and reduced-fat cheddar cheese. Additional potatoes, whirred in the food processor, plus dry milk powder help keep the soup's thick creamy texture. —Taste of Home Test Kitchen
Here's my reproduction of a dish from a famous Chicago eatery. We think it rivals the original. I usually cook this at least once a week. It's a tasty way to keep my lunchbox full of healthy options. —Marilyn McGinnis, Peoria, Arizona
This escarole and bean soup has become a favorite because it uses kitchen staples, it's packed with healthy ingredients and is a cinch to prepare. If I can't find escarole, I sub fresh spinach at the very end of cooking. —Gina Samokar, North Haven, Connecticut
Everyone at my table goes for this feel-good soup. It is quick when you’re pressed for time and beats fast food, hands down. —Darlis Wilfer, West Bend, Wisconsin
My idea of a winning weeknight meal is this beefy soup that simmers in one big pot. Grate some Parmesan and pass the crackers. —Julie Davis, Jacksonville, Florida
Chicken and asparagus make a light, comforting soup that’s easy to do with common ingredients. If we have rotisserie chicken, it goes into this soup. —Jennifer Vo, Irvine, California
Fresh shrimp from the Carolina coast is one of our favorite foods. We add kale, garlic, red peppers and black-eyed peas to complete this wholesome, filling soup. —Mary Marlowe Leverette, Columbia, South Carolina
Gently spiced corn chowder is always a good option for kids, but feel free to rev up yours with hot pepper sauce. This chowder’s a lifesaver on busy weeknights. —Andrea Early, Harrisonburg, Virginia
My husband is Greek, so I'm always trying new Mediterranean recipes. This lemon chicken orzo soup is his favorite dish that I make. Serve it with a little feta or Parmesan and a side of toast. —Kristine Kosturos, Olympia, Washington.
At Italian restaurants, I always order minestrone. After doing many trial-and-error batches, I developed a hearty veggie soup my whole family craves—kids and all. —Hillery Martin, Junction City, Kansas
My heart is happy when bundles of tender local asparagus start to appear at my grocery store in spring. No one would ever guess this restaurant-quality vegetarian soup can be prepared in less than 30 minutes. —Cindy Beberman, Orland Park, Illinois
My sweet father-in-law, Pop Pop, would bring this chunky soup to our house when we were under the weather. We like it so well, we take it to our own friends who need comfort. Always does the trick. —Sue Webb, Reisterstown, Maryland
I could eat soup for every meal of the day, all year long. I particularly like dill and spinach—they add a brightness to this light and healthy soup. —Robin Haas, Jamaica Plain, Massachusetts
I always have an abundance of fresh vegetables on hand, so I wanted to create a delicious soup to enjoy during the colder months. I think I found a winner! —Angie Pitts, Charleston, South Carolina.
Pad thai is one of my favorite dishes, but it is often loaded with extra calories. This soup is a healthier option that has all the flavor of traditional versions. —Julie Merriman, Seattle, Washington.
This soup is low in fat, high in fiber, and has a fantastically fresh flavor and wonderful texture. Best of all, it’s so simple to make. —Jane Hacker Milwaukee, Wisconsin
This quick soup feels extra cozy with lots of lentils and a touch of smoky, bacony goodness. You might want to cook up extra—I think it's even better the next day! —Janie Zirbser, Mullica Hill, New Jersey
This is the best soup I have ever made, according to my husband, who loves salmon so much that he could eat it every day. Salmon is a treat for both of us, so when I get some, I try to make it a very special dish like this one. —Hidemi Walsh, Plainfield, Indiana
When I was sick, my mom would make me this heartwarming chicken noodle soup. It was soothing when I had a cold, but this soup is a bowlful of comfort on any chilly day. —Anthony Graham, Ottawa, lllinois
I originally got this recipe off of the Kathie Lee and Regis show about 14 years ago. It quickly became a family favorite and through the years I have changed the recipe a bit. Tastes wonderful with a warm crusty bread. I have added a can of corn for variety. Also, red or yellow peppers can be used with green to add beautiful color.
In a little Italian restaurant in Santa Cruz, my husband and I had an amazing soup with orzo. I tweaked it at home to make it healthier but kept the warm, comforting flavor. —Barbara Spitzer, Lodi, California
A simple tomato-enhanced broth is perfect for cheese tortellini and fresh spinach. Increase the garlic and add Italian seasoning to suit your taste. —Debbie Wilson, Burlington, North Carolina
This recipe is close to one my mom used to make for us kids when the weather turned cold. Hers called for heavy cream, but I came up with a slimmer version that I think is pretty true to the original! —Kendra Doss, Colorado Springs, Colorado
Give your friends the gift of good health. Red lentils are a protein powerhouse, and loaded with folate, iron and fiber. Oh, and this soup tastes amazing, too. —Taste of Home Test Kitchen
Who knew you could simmer up such a hearty soup in 30 minutes? This is packed with my favorite homey veggies and savory roast beef.—Sue Jurack, Mequon, Wisconsin
A batch of this soup brings the nostalgic flavors and heartwarming feel of the holidays at any time of year. When I have time to slow-cook it, my whole house smells cozy. —Radine Kellogg, Fairview, Illinois
My husband really enjoys this turkey soup, so I make plenty and freeze what's left over in individual servings for his lunches. The original recipe called for a lot of butter and three cooking pots. I eliminated the butter and tossed the ingredients together in just one pot. —Guyla Cooper, Enville, Tennessee
While growing up in Texas, I spent a lot of time helping my grandma cook. Lemon and cilantro add a deliciously different twist to turkey soup.
—Margarita Cuellar, East Chicago, Indiana
Part of the third generation in a family of restaurateurs, Camille was born with a passion for cooking and food. She embarked on a career in hospitality where she excelled as a sommelier and wine director. This hospitality experience has given her a wealth of first-hand knowledge about how to pair all manner of drinks with food—plus some serious kitchen skills. These days, she's hung up her wine key in favor of a pen and covers all aspects of food and drink.