one green planet
one green planet

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]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste





Cooking Time


Ingredients You Need for Garlic Miso and Onion Soup [Vegan]

  • 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

How to Prepare Garlic Miso and Onion Soup [Vegan]

  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!
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Report Recipe Issue

Please report any concerns about this recipe below!

Is there an issue with this recipe?

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.

Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.


This site uses Akismet to reduce spam. Learn how your comment data is processed.

  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”