The Best Vegan Miso Soup

two small white bowls of miso soup with white striped towel

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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! 


  • 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.