Miso soup is a delightful Japanese dish that’s commonly served as an appetizer. When dining out at a Japanese establishment, I love getting a miso soup and a house salad before my veggie rolls.
It’s warming and full of different textures and flavors. For vegans such as myself, there’s a lot of confusion around miso soup. In this post we’ll cover whether or not it’s traditionally vegan, give you an easy recipe, and point you to some of the best instant miso mixes.
5 Ingredient Vegan Miso Soup Recipe
The best way to know for sure that your miso soup is vegan is to make your own at home. This recipe only has 5 ingredients and can be made in as little as 5 minutes. Who would have thought that homemade miso could be so simple?
The serving size is good for one person but is slightly larger than what you would get in a restaurant. Enjoy by yourself or split with one other person. The recipe can also be doubled or tripled if you're catering for a crowd.
- 1 tbsp red or white miso paste
- 2 cups water
- 1/3 block tofu - extra firm
- 2 tbsp dried wakame seaweed flakes
- 1 small green onion
Add the miso paste to the water in a pot and put it on medium heat.
As the water is heating, slice up 1/3 of a block of tofu into cubes and put to the side. Repeat this step for the green onion, cutting them into thin slices.
Use a spoon or a whisk to dissolve the miso paste into the water once it has heated up a bit.
Add the remainder of your ingredients and wait until the seaweed flakes have hydrated and expanded in the soup.
By this time, the soup should be at a low boil and you can remove it from the heat and enjoy.
If you want to make this miso soup more of a complete meal, adding some rice and sesame seeds can be a great way to make it more filling. Obviously, this strays from the more "traditional" recipe, but it's something that I do all the time! You can also add other starches like unseasoned ramen or rice noodles.
Finally, if you want to really up the flavor of this miso, try adding a dash of nutritional yeast or shitake powder for an extra burst of umami.