Vegan Miso Soup Recipe

Published on October 15th 2023 by Chigoziri Nwachuku.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Close up view of Vegan Miso Soup

Craving something warm and soothing on a cold winter's day? Try our Vegan Miso Soup! It's easy and quick to make - in fact, it's quicker than ordering in. And it's packed with umami from the mushrooms and miso paste. It's quite filling, too. That's because we added tofu as the protein. Besides being a great source of plant-based protein, tofu contains bone-building minerals like calcium, manganese, magnesium, and phosphorus. This soup is excellent on its own, or you can serve it with our Veggie Sushi Rolls!

Is miso soup vegan friendly?

Traditional miso soup may not be vegan-friendly. That's because of the miso soup stock containing dried fermented tuna shavings. Also, some miso soups use pork and shrimp as the protein. Our miso soup is vegan-friendly as we used vegetable broth as our stock and tofu as the protein.

What is vegan miso broth made of?

Vegan miso broth is made of vegetable broth.

Does miso soup have carbs?

Yes, miso soup has carbs. This miso soup has 71 grams of net carbs in one serving.

How many carbs are in miso soup without tofu?

Without tofu, 70 grams of net carbs are in one serving of this miso soup.

Average: 5 (2 votes)
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Time & Serves

Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
2 persons


  • 1/2 cup Wakame Seaweed

  • 1 (9 ounce) package Shirataki Noodles

  • 5 cups Vegetable Broth

  • 8 whole Mushrooms

  • 4 tablespoons Miso Paste

  • 1/2 cup Silken Tofu (firm or extra-firm), cubed

  • 2 teaspoons Sesame Seeds (for garnish)

  • 1/2 cup sliced Green Onion, finely chopped (for garnish)


Place Wakame seaweed in a medium bowl and cover with one cup of water. Let soak for 5 minutes.

Soak Wakame in water

Prepare Shirataki noodles according to package directions. Drain and set aside.

Draining Shirataki noodles

To a medium pot, add 5 cups of vegetable broth and bring to a boil. Add mushrooms and boil for 3 minutes, then turn off the heat.

Prepare broth and mushrooms

After the vegetable broth has stopped boiling, add the miso paste gradually, stirring occasionally until all the miso paste has dissolved.

Boiling the broth and adding the miso paste

Add the Shirataki noodles, silken tofu, and Wakame to the pot, stirring gently.

Adding noodles, tofu and wakame to the broth

Ladle into bowls and garnish with sesame seeds and green onions.

Serving the Vegan Miso Soup
Chigoziri Nwachuku

Cooking up health and flavor: Chichi's recipes redefine nutritious eating. Healthy food doesn’t have to taste bland!

More posts by Chigoziri Nwachuku

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Chigoziri Nwachuku

Cooking up health and flavor: Chichi's recipes redefine nutritious eating. Healthy food doesn’t have to taste bland!

More posts by Chigoziri Nwachuku