Miso is a salty soybean paste that can be dissolved to use in soups for that extra body and flavor. It add a beautiful umami taste to plant-based recipes. If you’ve never made miso soup or are wondering where to start with it, this roundup has you covered. These vegan miso soup recipes will keep you warm and satisfied. They taste amazing and aren’t too difficult to make. Once you have the basics down, feel free to get creative with the add-ins! Don’t forget to check out our Food Monster App for more vegan miso soup and other plant-based recipes!
1. Mushroom Kale Miso Soup
Source: Mushroom Kale Miso Soup
This Mushroom Kale Miso Soup by Alison Edmund is a warm and delicious recipe! Miso soup is traditionally an appetizer because it’s light and brothy. This mushroom kale miso soup has a few more veggies to make it a light meal.
2. Miso Soup with Udon Noodles
Source: Miso Soup with Udon Noodles
This Miso Soup with Udon Noodles by Dawn Kriss is a great, super-simple soup base, and you can throw anything in that you like! You can also use red or brown miso for a stronger flavor (white miso is the most mild).
3. Miso Soup with Garlicky Lentils, Kale, and Mushrooms
This Miso Soup With Garlicky Lentils, Kale, and Mushrooms by Amy Height is such a quick dinner to throw together, it’s guaranteed to become a household favorite. It’s perfectly packed with protein, fiber, and secret hidden veggies. It’s extra-filling and extra satisfying, and particularly awesome to make a big batch to eat throughout the week. We’re all about not having to spend the whole week planning and re-planning food.
4. Immunity Boosting Miso Soup
Source: Immunity Boosting Miso Soup
Serve this Immunity Boosting Miso Soup by Crissy Cavanaugh with steamed short grain brown rice that has been cooked with a little bit of coconut oil for added immune support. Sprinkle with gomasio and pink sea salt for extra yumminess! This soup can be served for breakfast, lunch or dinner and is totally kid-friendly!
5. Zucchini and Edamame Miso Soup
Source: Zucchini and Edamame Miso Soup
A rejuvenating mix of zucchini, edamame, miso, and nori come together in this healthy and tasty Zucchini and Edamame Miso Soup by Annabelle Randles. Make sure you use low salt vegetable stock as miso is quite salty. This is just the perfect comforting recipe for late summer or early autumn when there are cooler temperatures.
6. Creamy Root Vegetable Miso Soup
Source: Creamy Root Vegetable Miso Soup
This Creamy Root Vegetable Miso Soup by Erica Beccia is the perfect transition to Spring. It provides warmth against the chilly evening temperatures while offering the freshness of early Spring vegetables. This soup is simple and takes only 30 minutes to prepare, while still packing lots of flavor and nourishment from the miso and root veggies.
7. Garlic Miso and Onion Soup
Source: Garlic Miso and Onion Soup
An easy Asian-inspired soup with tofu to fill you up. plain tofu can sometimes be kind of bland (sorry, tofu, but it’s true). This Garlic Miso and Onion Soup by Kinda Vegan, Adams Media, however, the neutral taste of tofu plays well against the miso and garlic. Hooray for an old vegan staple!
8. Five Minute Miso Bowl
Source: Five-Minute Miso Bowl
This Five-Minute Miso Bowl by Claire Ragozzino is quick and simple miso soup for when you’re busy but still want a nourishing hot meal. This easy miso broth makes a great base for layering in tofu, noodles, rice or steamed veggies.
9. Comforting Miso and Ginger Soup
This Comforting Miso and Ginger Soup by Rita Marie is just what you need after a long day out in the cold. Or even if you’re in warmer climates, it’s still awesome to have just because it’s comfort in a bowl! The savory, yet spicy combo of the ginger with miso in a flavorful broth is enticing and hits all the right spots.
10. Vegetable Miso Soup
Source: Vegetable Miso Soup
This Vegetable Miso Soup by Rachael Campbell is quick and easy to prepare and very cleansing! Enjoy this take on a Japanese classic and includes hearty vegetables such as button mushrooms, bok choy, and broccoli.
11. Miso Soba Soup with Mushrooms
Source: Miso Soba Soup With Mushrooms
This Miso Soba Soup With Mushrooms by Marie Reginato is pretty fantastic and beats a trip out to a restaurant any night of the week. The broth is made by simmering kombu, a type of seaweed, with fresh ginger, and garlic. Mushrooms, kale, sweet potato, and other vegetables are sautéed in sesame oil before being stirred into the broth with miso paste and tamari for the ultimate umami factor. A generous serving of soba noodles makes this a worthy meal.
12. White Miso Vegetable Soup
Source: White Miso Vegetable Soup
In this White Miso Vegetable Soup by Valentina Goltara, white root vegetables are cooked with creamy almond milk until soft and then puréed until smooth. Miso is added in just before puréeing to give it a comforting umami flavor and a sprinkle of chopped almonds and fresh herbs adds presentation, taste, and texture. This smooth and creamy soup is just what you need on those rainy spring days.
13. Slow Cooker Lentil Miso Soup
Source: Slow-Cooker Lentil Miso Soup
Do you always order miso soup to start off your sushi outings? If so, you should definitely try this Slow-Cooker Lentil Miso Soup by Christin McKamey! This is a heartier version of miso which also includes delicious lentils and cubes of tofu. In addition to miso, this flavorful broth contains ginger, soy sauce, onion, and rice vinegar. Toss all the ingredients in a slow-cooker in the morning and check dinner off your list for the day!
14. Miso Noodle Soup
Source: Miso Noodle Soup
Miso soup is a cornerstone of Japanese cuisine because it’s incredibly nutritious, malleable, and easy to make. This Miso Noodle Soup by Gabrielle St. Claire will give you a hearty miso broth that is full of flavor, soba noodles, and tofu.
15. Creamy Cauliflower and Parsnip Miso Soup with Roasted Shiitake
In this Creamy Cauliflower and Parsnip Miso Soup With Roasted Shiitake by Jodi Kay, cauliflower, parsnips, and a whole head of garlic are roasted in the oven until tender. They’re then combined with a miso broth and puréed into a soup that’s thick, creamy, and flavorful. Topped with oven-roasted mushrooms and garnished with sliced green onions, this soups is as delicious as it is photo-worthy. Serve this with a fresh salad topped with a ginger dressing, or enjoy it on its own as a light lunch.
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