Vegetable Miso Soup with Tofu

Why You’ll Love This Recipe

This soup is incredibly simple to make yet full of bold, comforting flavors. The miso paste delivers a salty, savory base, while the tofu and vegetables add texture and nutrition. It’s naturally vegan, gluten-free (with the right miso), and ideal for both light lunches and satisfying dinners. With minimal prep and quick cooking time, it’s a go-to recipe for busy days or mindful eating.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• White or yellow miso paste
• Soft or firm tofu
• Vegetable broth or water
• Mushrooms (shiitake or cremini work well)
• Carrots
• Baby spinach or bok choy
• Green onions
• Garlic
• Ginger
• Soy sauce or tamari
• Sesame oil (optional)
• Seaweed (wakame, optional)
• Salt
• Pepper

Directions

1. In a medium pot, heat a small amount of sesame oil (if using) over medium heat. Add garlic and ginger, and sauté for 1–2 minutes until fragrant.
2. Add sliced carrots and mushrooms. Cook for 3–4 minutes until slightly softened.
3. Pour in the vegetable broth or water and bring to a gentle simmer.
4. Stir in soy sauce or tamari and continue to simmer for 5–7 minutes, until vegetables are tender.
5. Add tofu cubes and wakame (if using), and simmer gently for 2–3 more minutes.
6. Turn off the heat. In a small bowl, whisk miso paste with a ladleful of hot broth until smooth, then stir it back into the pot (do not boil the miso, as it kills beneficial probiotics).
7. Stir in baby spinach or bok choy until wilted.
8. Taste and adjust seasoning with salt, pepper, or more miso if desired.
9. Serve hot, topped with chopped green onions.

Servings and timing

This recipe serves 4.

• Prep time: 10 minutes
• Cook time: 15 minutes
• Total time: 25 minutes

Variations

• Spicy Miso Soup: Add a spoonful of chili paste or a few chili flakes for heat.
• Noodle Addition: Stir in cooked soba or rice noodles for a heartier version.
• Protein Boost: Use tempeh or edamame in place of or alongside tofu.
• More Vegetables: Add zucchini, daikon radish, snap peas, or corn.
• Different Miso: Try red miso for a stronger, saltier flavor.
• Citrus Twist: Finish with a splash of yuzu juice or a bit of lime for brightness.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat. Avoid boiling after adding the miso, as high heat can break down its flavor and nutritional benefits. If freezing, do so before adding miso and tofu, then stir them in fresh after reheating.

FAQs

What is miso paste and where can I find it?

Miso paste is a fermented soybean paste used in Japanese cooking. It’s available in the refrigerated section of most grocery stores or Asian markets.

Can I use firm tofu instead of soft tofu?

Yes, both work well. Firm tofu holds its shape better, while soft tofu gives a silkier texture.

Is this soup vegan?

Yes, as long as you use vegetable broth and avoid miso that contains fish-based dashi.

Can I use water instead of broth?

Yes, water works fine if you’re using flavorful miso and other seasonings.

Why shouldn’t I boil miso paste?

Boiling miso can destroy its beneficial probiotics and alter its delicate flavor.

How do I make it gluten-free?

Use tamari instead of soy sauce and check that your miso paste is gluten-free.

Can I make this soup ahead of time?

Yes, but add the miso and tofu just before serving for best flavor and texture.

What’s a good substitute for wakame seaweed?

You can skip it or use dried nori strips or dulse flakes for a similar sea flavor.

How do I store leftover miso paste?

Keep it in the refrigerator in a sealed container. It can last for several months.

Can I add rice to this soup?

Yes, cooked white or brown rice can be stirred in for a more filling bowl.

Conclusion

Vegetable Miso Soup with Tofu is a light yet nourishing dish that offers a beautiful balance of flavor, texture, and nutrition. Whether you’re enjoying it as a soothing lunch or a satisfying starter, this soup is easy to make, endlessly adaptable, and full of wholesome ingredients. Warm, flavorful, and deeply satisfying — it’s comfort food with a healthy twist.

Vegetable Miso Soup with Tofu

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Vegetable Miso Soup with Tofu is a light, nourishing Japanese-inspired soup made with miso broth, fresh vegetables, and soft tofu. It’s rich in umami, easy to make, and perfect for a quick, wholesome meal.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Japanese
• Diet: Vegan

Ingredients

• 1 tablespoon sesame oil (optional)
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 carrots, thinly sliced
• 1 cup mushrooms (shiitake or cremini), sliced
• 4 cups vegetable broth or water
• 2 tablespoons soy sauce or tamari
• 1 cup tofu (soft or firm), cut into small cubes
• 1 tablespoon dried wakame seaweed (optional)
• 2 tablespoons white or yellow miso paste
• 2 cups baby spinach or bok choy
• Salt, to taste
• Black pepper, to taste
• 2 green onions, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

1. In a medium pot, heat sesame oil over medium heat (if using). Add garlic and ginger, and sauté for 1–2 minutes until fragrant.
2. Add sliced carrots and mushrooms. Cook for 3–4 minutes until slightly softened.
3. Pour in vegetable broth or water and bring to a gentle simmer.
4. Stir in soy sauce or tamari. Simmer for 5–7 minutes, until vegetables are tender.
5. Add tofu cubes and wakame (if using), and simmer gently for 2–3 more minutes.
6. Turn off the heat. In a small bowl, whisk miso paste with a ladleful of hot broth until smooth, then stir it back into the pot.
7. Add baby spinach or bok choy and stir until wilted.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with chopped green onions.

Notes

• Do not boil the soup after adding miso to preserve its probiotics and flavor.
• Use tamari and gluten-free miso for a gluten-free version.
• Firm tofu holds its shape better, while soft tofu gives a more delicate texture.
• Add cooked rice or noodles for a heartier meal.
• Rehydrate wakame seaweed in water for a few minutes before adding if desired.

Nutrition

• Serving Size: 1 bowl
• Calories: 150
• Sugar: 4g
• Sodium: 750mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 3g
• Protein: 9g
• Cholesterol: 0mg