The Best Vegan Miso Soup | Easy + Healthy Recipe

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This Vegan Miso Soup is easy, cozy, and gut-healthy. Plus you only need 7 ingredients, 10 minutes, and one pot to make it!

I’m a firm believer that all weather is soup weather. You’ll find me sipping on a steamy bowl of flavorful broth and veggies at any time of year, even if it’s hot out. 

This Miso Soup recipe is so easycozy, and nourishing that it would almost be a crime not to enjoy it all year long.

large pot of miso soup with two white small bowls

Miso Soup is a classic Japanese dish that is typically served alongside a meal or enjoyed as a snack. Oh yeah, did I mention that you only need 7 ingredients, 10 minutes, and one pot to make it? Now you really have no excuses 😉

Today I’m collaborating with my dear friend Remy of Veggiekins to show you how to make it! Remy is a vegan recipe developer, content creator, and all around rad-human being 🙂

remy smiling holding bowl of miso soup

She writes,

“I grew up eating miso soup for breakfast and as a snack after school — my mum always had a big pot ready to eat…While traditional miso soup is made with a fish based soup stock, it is easily made vegan using kombu, a type of seaweed. Making miso soup at home is incredibly easy, and this recipe is a vegan take on a quintessential Japanese dish”

hands holding small white bowl of miso soup

If you’ve never had homemade Miso Soup before, you’re in for a treat. The fresh miso paste not only gives this soup a deep umami flavor, but is rich in probiotics too! Think of it like a vegan chicken noodle soup…except cruelty-free, easier to make, and way better for you.

two bowls of miso soup with cutting board of mushrooms

There are only 4 simple steps to making Miso Soup:

  1. Bring some water + kombu to a boil, to create a broth
  2. Add in some mushrooms and simmer for an additional 2-3 minutes
  3. Turn off the heat and stir in your miso paste
  4. Add in some silken tofu, wakame, and serve!

It really is that easy, friends.

white bowl of miso soup on white napkin

Remy’s Tips to make the BEST Miso Soup:

  • Remy likes to use white shiro miso paste  in this recipe. However, you can also use brown rice miso or chickpea miso instead if you have a sensitivity to soy.
  • If you have the time, allow the kombu to soak in your cooking water as long as possible. This will bring maximum depth of flavor to the soup!
  • It’s important that you turn the heat off before adding your miso paste to the soup! Otherwise, it will (1) break up and become clumpy, and (2) lose its probiotic properties. 

This Vegan Miso Soup is easy, cozy, and gut-healthy. Plus you only need 7 ingredients, 10 minutes, and one pot to make it! #vegan #misosoup #plantbased #vegansoup |

You can follow along with Remy via her recipe blog, instagram, and youtube channel. And if you’re looking for more Asian-inspired recipes, you’ll also love these Spicy Sesame Noodles, these Mushroom Dumplings, and this Crunchy Asian Slaw!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


The Best Vegan Miso Soup

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4.9 from 8 reviews

This Vegan Miso Soup is easy, cozy, and gut-healthy. Plus you only need 7 ingredients, 10 minutes, and one pot to make it! 

  • Author: Caitlin Shoemaker
  • Prep Time: 3 Minutes
  • Cook Time: 7 Minutes
  • Total Time: 10 minutes
  • Yield: 4 Servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Japanese


  • 45 cups water
  • 34 large pieces of kombu (dried thick seaweed)
  • ½ cup wakame (dried fine seaweed)
  • 1 cup mushrooms of choice*
  • ½ cup silken tofu, cubed
  • 45 tbsp white shiro miso paste
  • Sliced green onion, for garnish


  1. First, prepare the seaweed. If you have time, allow the kombu to soak in your cooking water for as long as possible for maximum flavor. Soak your wakame in a separate cup of water for about 5 minutes or so, until soft.
  2. Bring the kombu and cooking water to a boil in a medium pot. Add the mushrooms and allow to boil for an additional 2-3 minutes, then turn off the heat
  3. Once the water stops boiling, add in the miso paste. Spoon a little bit of the broth into a soup ladle, then use chopsticks to dissolve the miso paste into the broth before adding to the rest of the soup. It’s important to add the miso paste gradually, otherwise you will end up with chunks of it in the broth.
  4. Add your tofu and wakame to the pot, then stir gently. Divide the soup into bowls, garnish with green onion, then serve and enjoy.


  • On Ingredients: most of these ingredients can be found at a Japanese or Asian grocery store, and are usually more affordable too. Remy and I used a combination of enoki mushrooms and shimeji mushrooms, but shiitakes or oyster mushrooms would also be great here!
  • Miso Paste: if you have a sensitivity to soy, you can use equal parts brown rice miso or chickpea miso instead
  • Reheating Leftovers: heat your soup over the stove over high heat, but stop just before it begins to boil to retain the probiotic properties of the miso. You can add a little extra miso paste to the soup before enjoying again.

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. Thank you for teaching me how to make a tasty bowl of miso soup. I had this along side some roasted kabocha, a fuyu persimmon and green tea for breakfast.

    1. It is so you can simply pour hot water over a miso ball in a bowl, and you can enjoy miso soup instantly no matter how busy you are.

  2. Best miso recipe I’ve had so far. Too many other recipes call for a million different spices, sometimes simpler is better!

  3. I’ve always been intimidated by miso soup, so I’m glad I found this recipe. It came out so good and I can’t wait to make it again .

    1. Kombu is edible! You can leave it in. If you’re not used to it (it’s like a thicker seaweed) you can take it out.

  4. This is delicious! I didn’t have the same mushrooms so I just used what I had and it still tasted great. Thank you for the recipe :^)

    1. Its probably an amazing recipe, but to me it tastes like it still has bits of Davy Jones floating in it 💀🤣 full of too intense flavours for me, so maybe cooking in fresh water would help next time. Either way almost there for me!

  5. I’ve just tried it, and it is perfect! Much better than the miso soup in regular Asian restaurants. Thank you both!

      1. This is the best miso soup I have ever had! The only thing I had to change is using extra firm tofu rather than silken. I didn’t like it breaking into little pieces.

    1. The kombu is already in dried pieces, and each piece is relatively the same size in a package. They expand a LOT when rehydrated – I’d say a dried strip between 2-4″ would count as a large piece