This easy vegan miso soup is comforting and full of umami, thanks to a simple homemade vegan dashi made with kombu and dried shiitake mushrooms. It's a light, classic Japanese soup with soft silken tofu and seasonal greens, and one of my favorite ways to serve something nourishing and warm for breakfast, lunch, or dinner. Ready in under 20 minutes, it's the kind of recipe that quickly becomes part of your weekly routine once you've made it for the first time.
Ingredients
Serves 2 | Prep time 5 mins | Cooking time 15 mins
It comes together with just a handful of everyday ingredients, many of which are pantry staples in a plant-based Japanese kitchen. Here's a quick overview of what you'll need, along with a few tips before you start cooking. For full measurements, see the printable recipe card below.
- Cavolo nero or other leafy greens - I've used cavolo nero (Tuscan kale) here, but spinach, bok choy, or napa cabbage are also great options. Use whatever fresh leafy greens you enjoy and have available.
- Silken tofu - Delicate and pillowy, it practically melts in your mouth. Silken tofu holds its shape in the broth, making it perfect for this recipe. If you prefer a bit more texture, medium or firm tofu varieties work nicely too.
- Kombu & dried shiitake mushrooms - Together these form the base of a simple dashi that's rich in umami and naturally vegan. The shiitake in particular gives the broth an earthiness, the kind of flavour you'll find in many Japanese mushroom recipes and in a good mushroom-based miso soup like this one.
- Miso paste - White (shiro) or awase (a mellow blend of miso types) gives a subtle, slightly sweet flavor. Red miso brings a deeper, saltier punch if that's what you're after.
- Spring onions (scallions) - Finely chopped and added just before serving for a bit of brightness and crunch.
- Boiled water - Used to quickly extract flavour from the kombu and mushrooms.
- Lukewarm water - Helps dissolve the miso paste smoothly so it blends evenly into the broth.
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Choosing vegetables
Adding extra veggies to miso soup is one of the easiest ways to boost its nutrition, and I like to use whatever's fresh and in season. This time it's cavolo nero, but I often switch things up to use any leftover vegetables. I love greens, and many work beautifully, but not all. Try peas, leeks, spinach, parsley, or string beans. Lamb's lettuce is especially lovely, but avoid anything with a strong, bitter, or peppery flavor like rocket (arugula), radicchio, or watercress, which can overpower the delicate taste of the miso.
Choosing the right tofu
Tofu might seem like a small part of miso soup, but the texture really makes a difference. For this recipe, I chose silken tofu because it's incredibly soft and custardy, and it gently absorbs the savory miso broth. It almost melts in your mouth, giving the soup a delicate, comforting feel.
For something a bit firmer, medium tofu is a great alternative. It holds its shape better and adds a little more bite, while still blending smoothly into the soup. You can use firm tofu or even tempeh, but chop them into slightly smaller cubes.
If you're new to tofu or not sure what to buy, check the label: silken tofu is usually packaged in sealed plastic tubs and feels very soft to the touch (you won't need to press it). Medium or firm tofu often comes in water-packed blocks.
Whatever type you choose, make sure it's plain, unseasoned tofu. Some packaged tofus are pre-marinated or smoked, which don't work as well here.
More Tofu Recipes
If you are looking for other ways to cook with tofu, you might enjoy our tofu katsu burger or teriyaki tofu steak as hearty mains. For a lighter side dish, try our agedashi tofu recipe, a classic Japanese starter made with fried tofu in a savoury broth.
Instructions - 3 easy steps
There are countless regional and seasonal variations of miso soup and ways you can make it. In this easy vegan miso soup recipe, we're keeping it quick and fuss-free. Just three steps to a comforting bowl you can enjoy any day of the week.
First, prepare the vegetables and tofu.
Slice the spring onions for the garnish and set aside. Then finely chop your greens, and cut the tofu into small, even cubes.
Tip: Chopping everything to a consistent size helps everything cook evenly and makes each bite feel balanced. Finely chopped greens soften quickly in the broth, while smaller tofu cubes are easy to scoop up and eat.
Then make the broth.
In a saucepan, simmer kombu and dried shiitake mushrooms in just-boiled water to build a quick, umami-rich vegan dashi. While that simmers, dissolve the miso paste in warm water until smooth. This makes it easier to stir in later without clumps.
Tip: For a deeper flavor, soak the kombu and mushrooms in cool water for an hour (or overnight) before heating.
Finally, add the miso.
Once your greens have softened and the tofu is warmed through, it's time to finish the soup. Gently stir in the miso mixture while the soup is hot, but not boiling. Miso is delicate so boiling it can spoil the flavour and destroy all of its beneficial enzymes and probiotics. Keeping the heat well below a simmer to preserve its natural flavor, complexity, and wonderful nutritional benefits. Stir your soup slowly until the miso is fully dissolved and combined all the way through.
And that's it, now you're ready to serve! Ladle the soup into bowls or mugs and sprinkle with the sliced spring onions for a bit of crunch on top.
What to Serve with Vegan Miso Soup
Miso soup is the quiet hero of a Japanese meal. Simple, soothing, and endlessly adaptable. At home, we often enjoy it with a bowl of rice and various side dishes and toppings for a quick, nourishing lunch or dinner. It's also the perfect starter when you're serving a Japanese-style spread, gentle enough not to overpower but full of umami warmth.
Try pairing your miso soup with:
- Yaki onigiri (grilled rice balls)
- Korokke (Japanese croquettes)
- Vegan eel sushi (unagi nigiri)
- Gyoza dumplings
- Agedashi tofu
- Japanese pickles for brightness and crunch
- Steamed Japanese rice
Tips for perfect Easy Vegan Miso Soup
- Add miso paste at the end. Stir in the miso paste mixture when the soup is hot but never boiling. This keeps its delicate flavor and protects its beneficial probiotics.
- Soak the kombu and shiitake longer for more depth. For a richer broth, soak the kombu and mushrooms in cool water for an hour (or overnight in the fridge) before cooking.
- Taste and adjust as you go. Miso varies in saltiness and intensity, so start small and carefully adjust the quantity to taste.
- Short on time? Use instant dashi. Kombu dashi powder is a great shortcut when you need miso soup in minutes. It still gives you that signature umami base with very little effort.
Miso Soup Variations
One of the best things about miso soup is how adaptable it is. Once you've got the basics down, you can switch it up to suit the seasons or whatever's in your fridge. There are plenty of ways to make your own variations, wether it's adding your favorite vegetables or even some noodles. Here are some of our tried-and-tested family favourites that we keep coming back to. Try your miso soup with any of these:
- Seasonal greens - Greens are the vegetables I buy most often, and the ones that tend to spoil the quickest (unless frozen of course). If I haven't used them in a salad, sandwich, or cooked dish within a couple of days, miso soup is my go-to way to use them up. Most greens work well so do experiment while avoiding any of the more bitter or stronger tasting varieties which can be a little too overpowering.
- Mushrooms - Add a handful of finely sliced oyster mushrooms, shimeji, or enoki along with the greens. They'll cook quickly with the greens and make this into more of a mushroom miso soup.
- Potatoes - Peel and dice potatoes into small 1cm cubes and add them to the broth. Simmer until soft before adding the miso mixture.
- Pumpkin - Kabocha squash is ideal here. Dice it into small chunks and cook in the broth until tender before stirring in the miso.
- Noodles - Somen noodles are our go-to. They're thin, fast-cooking, and soak up the broth beautifully, turning your soup into a more filling meal.
How to store and reheat Miso Soup
Miso soup is best fresh, but leftovers will keep in the fridge for 2-3 days in an airtight container. Reheat gently-just until steaming-without letting it boil, to preserve the flavor and nutrients.
Avoid freezing miso soup, especially if it contains tofu or greens, which don't hold up well after thawing. That said, you can freeze the kombu-shiitake broth on its own, then add tofu, veg, and miso when you're ready to eat.
Still, the best way to enjoy miso soup is freshly made, served warm straight from the pot. It only takes a few minutes-and it's always worth it.
FAQ
Vegan miso soup is usually made with a simple broth called vegan dashi, which uses kombu (dried kelp) and dried shiitake mushrooms. Miso paste is stirred in for richness, and silken tofu, seaweed, and seasonal vegetables are often added to the bowl for added nutrition, texture and flavor.
Yes. Traditional miso paste is made from fermented soybeans, rice or barley, and salt, so it is naturally vegan. Just check the packaging to be sure there are no added ingredients like fish stock.
It can be. Traditional miso soup in Japan often uses dashi made with bonito flakes (fish). To keep it vegetarian, make a plant-based dashi with kombu and shiitake mushrooms, as in this recipe.
You can, but the soup will taste flat. Miso paste gives saltiness and body, but it needs a broth for balance. Even a quick vegan dashi made with kombu or shiitake mushrooms gives the soup the depth it needs.
Vegan dashi is made by soaking kombu and dried shiitake mushrooms in water, ideally for an hour or overnight in the fridge. Heat gently without boiling, then strain. This broth can be used as the base for miso soup and many other vegan Japanese recipes.
Miso is a highly nutritious fermented food that's typically unpasteurized, meaning it retains beneficial probiotics that support a healthy gut microbiome. Like many soy-based products, miso is also a good source of vitamin K, manganese, zinc, protein, and calcium. However, it is quite high in salt, so it's worth keeping an eye on your sodium intake if that's something you need to manage.
We recommend silken or medium tofu for miso soup. They're soft, delicate, and absorb the broth beautifully - exactly the texture you want for this kind of soup. Firm or extra-firm tofu can work if that's what you have, but it'll give the soup a more solid bite and slightly less gentle feel.
Other popular vegan Japanese recipes
📖 Recipe
Easy Vegan Miso Soup
Ingredients
- 2 big handfuls cavolo nero, stalks removed and finely chopped or any greens
- 1 block silken tofu, cubed
- 1 L boiled water
- 2 strips kombu seaweed
- 3 whole dried shitake mushrooms
- 3-4 tablespoon miso paste adjust to taste
- 4 tablespoon lukewarm water to thin the miso paste
- 2 spring oniones, finely chopped for topping
Instructions
- Slice the spring onions and set aside for garnish.
- Remove stalks from the cavolo nero and chop finely.
- Drain and cut your tofu into cubes.
- In a medium-sized sauce pan, bring your water to the boil. Add the kombu and mushrooms and simmer for about 10 minutes.
- In a separate bowl, combine the miso paste with lukewarm water until it's entirely smooth and free of lumps.
- Add the cavolo nero to the broth, followed by tofu a minute later.
- Pour the miso mixture into the broth and stir gently. Do not to allow the soup to boil.
- Ladle each serve into into a small bowl or mug, top with spring onions and serve.
Notes
- Serve with:
- Steamed rice
- Yaki onigiri
- Gyoza
- Sushi
- Korokke (Japanese croquettes)
- Pickles
- Leftovers keep for 2-3 days in the fridge. Reheat gently until steaming-don't boil after adding miso.
- Use silken tofu for a soft, delicate texture, or swap for medium tofu if you prefer more bite.
- Short on time? Use instant kombu dashi powder instead of making the broth from scratch.
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