Name: Quick Vegan Miso Soup
Prep time: 1 min
Cook time: 4 min
Total time: 5 min
Ingredients: 8 cups water; 4 Tbsp Soybean paste; 1 vegetable soup cube (optional or add more soybean paste to taste); 4 stalks green onion (chopped); 1 block medium firm tofu (cut into small cubes); salt (to taste); 4 nests rice noodles (or mung bean noodles) (200 grams)

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This Quick Vegan Miso Soup is made with 4 simple ingredients and ready in 5 minutes! Made without dashi or any hard to find ingredients. Delicious and oh so simple!

There’s nothing more comforting that a bowl of piping hot miso soup in a lovely flavourful broth. My Quick Vegan Miso Soup is perfect for busy lunches, and is totally kid friendly!

What is Soybean Paste?

Soybean or miso paste makes the base of this miso soup, with a vegetable broth cube which is completely optional. It’s a delicious flavour base for plenty of plant-based recipes. I totally recommend keeping some in your refrigerator. This paste is used often in vegan homemade meats, so it is quite a helpful ingredient to have around.

So what actually is it? Miso or soybean paste is a type of fermented bean paste made of soybean. It is also a byproduct of soup soy sauce production. It is totally vegan, although sometimes your grocer will place it in the seafood section of the grocery store.

Miso paste has an ultra-savoury, umami flavour that gives dishes a lovely depth. I use Hanamaruki White Type Shiro Miso Paste and GoBio! Organic Bouillon Cubes for the quick and easy broth in this recipe.

Ingredients in Quick Vegan Miso Soup

Water
Soybean or miso paste
Vegetable soup cube (optional)
Green onion
Medium firm tofu
Salt
Rice noodles or mung bean (glass) noodles

Add-Ins to Your Quick Vegan Miso Soup

This Quick Vegan Miso Soup recipe is meant to be super quick and easy, and made with simple ingredients. If you have more time, feel free to add in extra ingredients for a heartier meal. Be sure to let your miso soup cook a little longer if you add ingredients such as raw vegetables!

Optional Add-in Ideas:

Wakame: a dried cut seaweed that you can find at specialty Asian grocery stores. Seaweed can really enhance the flavour profile a miso, adding more deepth and an umami flavor to the broth.

The texture of wakame does take some getting used to if you are not familiar with this ingredient. If you can’t find wakame, there are many varieties of seaweeds available!

Mushrooms: a versatile ingredient for bulking up your miso soup and adding flavour. From Enoki, shimeji, shiitake, to oyster mushrooms, there are so many options!

Dried mushrooms (like shiitake or porcini) add even more umami flavor to your soup compared to the fresh varieties. Just make sure to rehydrate them well ahead of time.

Bok Choy: these lovely leafy greens make a crunchy and delicious addition that is full of nutrients. A whole baby bok choy looks dramatic and gorgeous in the centre of a bowl of miso soup!

Edamame: though the same soybean that makes tofu, edamame is reminiscent of green peas and have a buttery yet firm texture with a hint of sweetness and nuttiness. Add a large handful to your miso soup and simmer for an extra 5 minutes.

Common Questions

How long will this soup last in the refrigerator?

In the refrigerator, miso soup can last up to 2-3 days. It is always best freshly made.

Can this miso soup be frozen?

Absolutely! In the freezer, this miso soup can last up to 2 months in an air-tight container.

Can I add in more ingredients?

Yes! See above my optional add-in suggestions. Be sure to let your miso soup simmer an extra 5 minutes or so in accordance to the add-ins you use.