Simple Vegan Miso Soup

  • Prep: 5 Mins / Cook: 10 Mins
  • Serves 2
  • easy

Learn how to make traditional miso soup in the simplest way possible! Deliciously savory and comforting this vegan miso soup contains silken tofu, spring onions and wakame seaweed. A truly versatile gluten free soup that works equally well as a breakfast, lunch or dinner!

Gluten Free Dairy Free Low Carb Under 30 mins


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  • Wakama Seaweed Wakama Seaweed 1 tbsp 1 tbsp
  • Silken Tofu Silken Tofu 100g 2/5 cup
  • Spring Onion Spring Onion 1 1
  • Miso Paste Miso Paste 2 tbsp 2 tbsp
  • Table Salt Table Salt 1/4 tsp 1/4 tsp
  • Bouillon Vegetable Powder Bouillon Vegetable Powder 1/2 tsp 1/2 tsp
  • Water Water 600ml 2 & 2/5 cups


  1. 1.Pour 600ml hot water into the small or medium saucepan, add 1 tbsp wakama seaweed, cook for 5 minutes on medium heat.
  2. 2.Whisk in the miso paste and add chopped tofu.
  3. 3.Season the soup with salt and bouillon, stir gently and cook for a further 2-3 minutes.
  4. 4.Add the spring onion and simmer for 1-2 minutes before serving.
  5. 5.Note: Traditionally, miso is cooked with dashi, a basic Japanese stock made by boiling dried kelp and bonito (dried fish). However, this is a simplified version so I replaced the dashi with bouillon.

Nutritional Information

  • Calories:
  • Fat:
  • Sodium:
  • Carbs:
  • Sugar:
  • Protein:

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