This easy vegan miso soup recipe is a healthy soup you can serve for lunch, as a snack, or as a pre-dinner appetizer. If you’re looking for a nourishing and filling soup, this will be a go-to favorite.
If you’re wondering what you can eat to help improve your digestion this Spinach Miso Soup recipe is a good start. It’s simple to make, easy on the digestive system, and pretty tasty too.
Do you love all things miso? Be sure to try this miso tofu too!
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Lemon — We’ll use both the zest and the juice of the lemon.
- Oats — I used rolled oats for this recipe, but you can substitute instant oats.
- Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
- Syrup — I used maple syrup, but you can substitute agave nectar.
- Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
- Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
- Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
- Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
- Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
- Water — You should use filtered water if your water has a strong flavor to it.
- Vegetable stock — Use high-quality vegetable stock, such as vegetarian Better than Bouillon combined with water.
- Miso Paste — I recommend white or yellow mild miso paste.
- Fresh ginger — You can substitute ground ginger.
- Spinach — You can use fresh or frozen spinach.
- Carrot — We’ll be adding a quarter cup of minced carrots to this soup.
- Tofu — You can use either extra-firm tofu or silken tofu to add protein and fiber. Here’s more on how to buy tofu.
What is Miso?
Miso (Pronounced MEE-so) is a Japanese fermented paste made mostly from soybeans combined with a grain, such as rice or barley. The fermentation process can vary in length, changing the depth of flavor in each type of miso paste. White or yellow mild miso paste has a mild flavor that adds umami to vegan dishes. I agree with Bon Appetit that Miso is a secret weapon that should be in every kitchen.
Why This Recipe is a Winner
- Adding carrots creates texture, color, and nutrients to this simple soup
- Using mild miso paste makes an undeniably delicious flavor
- Tofu cubes are added to the broth, causing them to soak up the savory flavors, adding plant-based protein and texture to every bite
- Adding a bit of chopped nori sheets creates umami flavor that tips the scales toward amazing!
For a fishier taste to your vegan miso soup, chop up half of a sheet of nori (the sheets you use for vegan sushi) and add that to your broth.
What is miso soup made of?
Some traditional miso soup recipes are made with meat like sardines. However, you can make vegan or vegetarian miso soup. It’s made using a variety of vegetables, like mushrooms or spinach, vegetable broth, and, of course miso.
How healthy is white miso soup?
Miso soup is a low-calorie soup that is full of nutrients, such as protein, folic acid, and more. Also, because miso is a fermented food, miso provides beneficial bacteria for digestion.
Here’s a nutritional estimate for each serving of this miso soup recipe:
Calories: 137 Protein: 12g Carbs: 8g Fat: 6g Fiber: 2g Net Carbs: 6g
More Healthy Vegan Recipes
That’s it for this vegan miso soup. Enjoy!
Easy Miso Soup
- 1 cup water
- 1 cup vegetable stock
- 1 tablespoon white miso
- 1 cup greens (like spinach)
- ¼ cup minced carrots
- 1 cup cubed tofu
- 1 tablespoon chopped green onions
- 1 tablespoon nori , chopped
- Combine the water and vegetable stock in a saucepan over medium heat.
- Once the liquid is warm, pour 2 to 3 tablespoons of it into a small bowl and stir in the miso paste. Set aside.
- Add the carrots to the broth and cook until tender, about 5 minutes. Turn heat down to low.
- Stir the miso paste and the spinach mixture into the saucepan with the broth. Then add the tofu. Cook over low heat for 10 minutes, being careful not to boil the soup once the miso is added.
- Pour into bowls and serve. Transfer any leftovers to an airtight container and store it in the fridge for up to 5 days.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2012 and was updated to include new photos, new text, and an updated recipe in 2020.