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). In this recipe, however, the neutral taste of tofu plays well against the miso and garlic. Hooray for an old vegan staple!

Garlic Miso and Onion Soup [Vegan]

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Cooking Time



  • 5 cups water
  • 1⁄2 cup sliced shiitake mushrooms
  • 3 scallions, chopped
  • 1⁄2 medium yellow onion, peeled and chopped
  • 4 cloves garlic, peeled and minced
  • 3⁄4 teaspoon garlic powder
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 (1-pound) block silken tofu, diced
  • 1⁄3 cup miso


  1. Combine all ingredients except miso in a large stockpot over medium-high heat, and bring to a simmer (liquid should be moving, but no bubbles should be forming). Cook for 12 minutes.
  2. Add miso. Simmer, stirring, for 5 minutes until miso is dissolved all the way through. And you’re finished!

Nutritional Information

Per Serving: Calories: 143 | Carbs: 14 g | Fat: 6 g | Protein: 10 g | Sodium: 1,368 mg | Sugar: 4 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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  1. One is not suppose to cook the miso. “Miso is a fermented food, meaning it contains live, active cultures of bacteria—you know, like the good stuff that’s also found in yogurt. Adding it to boiling water will kill the probiotics in the miso, nixing the health benefits it typically offers, like better digestive health. Wait until the soup has been taken off the heat and then stir or whisk in miso to taste. The paste-like texture will melt into the soup thanks to the residual heat of the stock. Slurp on”