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Home » Recipes » Vegan Dinner Recipes

Easy Vegan Mushroom Miso Soup

Published: Jun 12, 2023 by Toni · This post may contain affiliate links

This vegan miso soup with mushrooms, tofu, and (optional) noodles is quick, easy, and super cozy yet light enough to enjoy year-round, packed with gut and immune-boosting benefits for a flavorful 30-minute appetizer, side, or main!

Jump to Recipe
completed Easy Vegan Mushroom Miso Soup plated in a bowl against a light background

I'll admit, most of the time, it's chilly evenings and feeling ill that has me craving cozy, comforting soups like this Easy Vegan Taco Soup and Vegetable Barley Soup. However, this vegan mushroom miso soup is the perfect year-round, everyday soup to soothe and nourish - even at breakfast time!

Table of contents

  • What is Miso Soup and What Does It Taste Like?
  • Why This Mushroom Miso Soup Recipe Works
  • The Ingredients and Substitutes
    • What Is The Best Type of Miso for Miso Soup?
  • What Else Could I Add to Vegan Miso Soup?
  • How to Make Mushroom Miso Soup
  • Recipe Pro Tips
  • FAQs
  • Serving Suggestions
  • Storage Instructions
  • More Vegan Soup Recipes

What is Miso Soup and What Does It Taste Like?

Miso soup is a popular Japanese soup traditionally made with three basic components: miso paste, dashi (a seaweed and dried fish-based soup stock), and add-ins (traditionally tofu, scallions, and often wakame seaweed).

In terms of flavor, it's savory, salty, sometimes a little sweet, and super umami-rich, depending on which miso paste you use.

Miso is a traditional Japanese ingredient made by fermenting soybeans with salt and koji rice starter (which contains the fungus Aspergillus Oryzae), barley, millet, or rye. It's fermented to white, yellow, or red miso and then used as a popular salty, umami-rich seasoning/flavor base.

It's such a popular Japanese staple that, these days, you can easily purchase pre-made miso soup and instant 'just add water' versions in most grocery stores. However, as many commercial versions aren't vegan-friendly, I've created a simple and delicious homemade version!

Why This Mushroom Miso Soup Recipe Works

  • Flavorful: Even ditching the regular fish-based dashi, this vegan miso soup creates a rich and full-bodied flavor depth with the addition of mushrooms and seaweed for a savory, salty, rich, umami-rich soup.
  • Nutritious & healthful: Miso supports gut health and brain health, boosts immunity, contains several vitamins and minerals, and may even reduce the risk of certain cancers - along with several other health benefits. When combined with protein-rich tofu and fiber-dense noodles, this is a healthy, satisfying soup that's still fairly low in calories and fat.
  • Satisfying: This miso mushroom soup recipe is cozy and comforting (perfect for cold/flu season) but light enough to enjoy year-round as a satisfying breakfast, appetizer, side, or main.
  • Quick: Unlike many soup recipes, this homemade miso soup is practically an 'instant soup.' When making this miso soup recipe with mushrooms, it'll be on your table in under 30 minutes. It's super easy to make, too!
  • Easy to adapt: You can omit the noodles and/or tofu, add other veg, change the type of miso, use dried vs. fresh mushrooms, etc.

The Ingredients and Substitutes

ingredients for Mushroom Miso Soup measured out against a white surface
  • Sesame oil: The toasty, nutty flavor of toasted sesame oil will help add extra flavor depth to the vegan miso soup recipe.
  • Aromatics: It's best to use fresh minced ginger and garlic, though garlic and ginger puree will work in a pinch.
  • Mushrooms: When using mushrooms in miso soup, add depth with a combination of shiitake mushrooms and oyster mushrooms.

You could use other mushrooms (eringi, maitake, shimeji, enoki, etc.) or dried mushrooms (rehydrated in the vegetable broth).

  • Vegetables: This simple vegetarian miso soup recipe doesn't require much. I used some carrot and baby bok choy this time. You could use chard or kale (thinly sliced) in place of the bok choy.
  • Vegetable broth: Use a rich vegetable stock (reduced sodium if preferred), either homemade or store-bought.
  • Noodles: (optional) To make a heartier miso tofu mushroom soup, I love to add noodles. Usually, I use soba noodles, though udon, ramen, or rice noodles will also work.
  • Miso paste: I prefer white or yellow miso for homemade vegan miso soup, which have a milder flavor than red miso.
  • Silken tofu: It's best to use silken tofu. It's still wonderfully tender but firm enough to dice and hold its shape within the miso soup.
  • Green onions: (also called scallions), thinly sliced.
  • Seaweed: I used nori sheets, as I always have them in my pantry. Alternatively, you could use reconstituted wakame seaweed or vegan kombu dashi powder (added to taste).

You can optionally use reconstituted wakame to flavor the dashi, but remove it before eating.

  • Salt: Season the soup to taste (if needed). Use soy sauce for more umami.

To garnish the mushroom miso soup, I love using extra seaweed (nori) sheets, sliced green onion, red pepper flakes, and sesame seeds.

What Is The Best Type of Miso for Miso Soup?

There are three main types of miso: red, white, and yellow, all of which make delicious miso soup. The type you choose is up to your desired flavor profile.

  1. White miso: (Shiro miso) This is the sweetest of the three, with a mild and creamy flavor and only mildly salty.
  2. Yellow miso: (Shinshu miso) This is also sweet but more acidic, with a deeper, slightly earthy flavor.
  3. Red miso: (Aka miso) This is fermented for the longest time and has a more robust, slightly pungent, and saltier flavor.

Did you know you can also combine the different miso pastes to find your exact preferred flavor?!

What Else Could I Add to Vegan Miso Soup?

  • Butternut squash, pumpkin, or other squash (finely diced & steamed)
  • Potato (finely diced and steamed/cooked)
  • Green beans (thinly sliced)
  • Daikon radish (thinly sliced or shredded)
  • Cabbage (shredded)
  • Beansprouts (added at the end)
  • Leek (thinly sliced and sauteed)
  • Wakame (reconstituted and thinly sliced)
  • Red chili flakes (or thinly sliced chili – to add spice)

How to Make Mushroom Miso Soup

  • 1) First, peel and mince the ginger and garlic and slice the mushrooms (wipe them with a slightly damp paper towel to clean) and carrots. Also, trim the bottom of the bok choy, thinly slice the green onions, and dice the silken tofu into ½-inch pieces (or smaller/larger to preference).
ingredients measured out for Easy Vegan Mushroom Miso Soup against a white background

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  • 2) Then, heat the sesame oil in a large saucepan over medium heat. Once hot, add the ginger and garlic and sauté for 2 minutes.
process shot of adding garlic and ginger to skillet
  • 3) Add the mushrooms and carrots and cook for about 5 minutes, allowing the mushrooms to release excess liquid and the carrots to slightly soften.
process shot of adding mushroom to pan
process shot of adding mushroom to pan
process shot of adding carrots to pan
  • 4) Next, add the broth and bring the mixture to a boil. Add the soba noodles (if using), cover with a lid, and cook the noodles according to the package instructions.
process shot of adding broth to pan
process of mixing ingredients together in pan
  • 5) Turn off the heat and remove about a cupful of the broth to a small bowl to dissolve the miso paste into – whisk well. Then stir it back into the pot.
process shot of mixing miso paste in bowl
process shot of mixing miso mixture in glass
process shot of adding miso mixture to pan

Alternatively, use a fine-mesh whisk or large ladle in the soup pot.

  • 6) Add the baby bok choy, silken tofu, green onions, and crushed/sliced nori sheets, and gently mix. Cover with a lid once more and allow it to steep undisturbed for 10 minutes.
process shot of adding boy choy to pan
process shot of adding green onions to pan
process shot of adding silken tofu to pan
process shot if adding seaweed sheets to pan
process shot of mixing ingredients together in a bot

To avoid breaking up the tofu you could place it in the bottom of your serving bowls and ladle the hot miso soup over it.

  • 7) Finally, give it a taste and season with extra salt if preferred, then serve the mushroom miso soup optionally garnished with some green onions, red pepper flakes, more nori, and some (raw or toasted) sesame seeds. Enjoy!

Recipe Pro Tips

  • Don't add the miso too early: Always add the miso paste AFTER turning off the heat. It will not only affect the flavor but also kill the beneficial bacteria.
  • Be gentle with the tofu: It's fairly fragile, so you might prefer to place it in the bottom of your serving bowl and ladle the hot mushroom miso soup over it, so avoid crushing/mashing it.
  • Use a variety of mushrooms: Using a couple (or more) types of mushrooms will add depth, umami, and texture to create a more full-bodied overall flavor.
  • Fresh vs. dried mushrooms: The latter have more intense, concentrated flavor (for richer miso soup broth), though some find them rubbery. After reconstituting them, I like to remove the stem and slice the caps. In comparison, fresh mushrooms have a milder flavor and softer texture.
  • For a basic vegan miso soup: Omit the aromatics, mushrooms, and vegetables. This version takes half the time to prepare, too!
  • For a more robust flavor: Add a little more miso paste.

FAQs

What broth is miso soup made of?

Traditionally, miso soup is made with dashi stock (an umami-rich seaweed and dried fish (bonito) stock) and flavored with miso paste. However, as this recipe is for vegan miso soup, I've used regular vegetable stock with added dried seaweed and mushrooms to create umami-rich vegan dashi.

What is the white stuff in miso soup?

That would be the silken tofu. It has a soft, almost custardy texture, with little flavor and lots of protein for this light vegan miso soup recipe.

Where to buy the ingredients for vegan miso soup?

Many of the ingredients will be available in any major grocery store. Anything you can't find will probably be in a Whole Foods Market, health food store, Asian grocery store, or even online.

Is miso soup good for you?

Yes! As a fermented food, miso paste is packed with immune-boosting, gut-friendly probiotic properties (aka millions of beneficial bacteria!). It's also a great source of antioxidants and contains several vitamins and minerals, including calcium, zinc, manganese, vitamins K and B, and even protein.

When combined with mushrooms (rich in fiber and several nutrients) and silken tofu (an excellent source of low-fat plant-based protein), miso soup makes for a nutrient-rich, satisfying soup.

Can I make miso soup without soy?

Yes, it's possible to use brown rice miso or chickpea miso instead of regular soy miso and omit the silken tofu.

Serving Suggestions

I love adding noodles to this shiitake miso soup to make it a meal. However, you can enjoy it (with or without the noodles) as an appetizer/side with:

  • Steamed white rice, brown rice, or cauliflower rice
  • Steamed edamame beans with sea salt
  • Vegetable dumplings/gyoza
  • Vegan summer rolls
  • A simple Asian cucumber salad

Storage Instructions

Store: Once cooled, store the leftover mushroom miso soup in an airtight container in the refrigerator for up to 3 days.

Reheat: Either gently on the stovetop over low heat or in 30-second intervals in the microwave, stirring in between. Don't allow it to boil to keep the active cultures alive.

More Vegan Soup Recipes

  • Mixed bean and vegetable stew
  • Teriyaki tofu stir-fry
  • Vegan hummus wraps
  • Tuscan white bean pasta
  • Buffalo chickpea wraps
  • Southwest stuffed sweet potatoes

If you try this easy vegan mushroom miso soup recipe, I'd love to know your thoughts in the comments below. I'd also really appreciate a recipe card rating!

Photos by Alfonso Revilla

completed Easy Vegan Mushroom Miso Soup plated in a bowl against a light background

Easy Vegan Mushroom Miso Soup

Toni
This vegan miso soup with mushrooms, tofu, and (optional) noodles is quick, easy, and super cozy yet light enough to enjoy year-round, packed with gut and immune-boosting benefits for a flavorful 30-minute appetizer, side, or main!
5 from 121 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Appetizer, Main Course
Cuisine Asian
Servings 4 to 6
Calories 438 kcal

Equipment

  • measuring spoons
  • measuring cups
  • knife set
  • whisk
  • large pot

Ingredients
  

  • 1 ½ tablespoons of sesame oil
  • 1 tablespoon of fresh ginger, minced
  • 3 garlic cloves, minced
  • 1 cup of shitake mushrooms, sliced
  • 1 cup of oyster mushrooms, sliced
  • 6 carrots, sliced
  • 8 cups of vegetable broth
  • 1 (8-ounce) package of soba noodles
  • 5 tablespoons of red miso paste
  • 4 baby bok choy, ends trimmed
  • 1 (12.3-ounce) package of silken tofu, drained
  • 1 bunch of green onions, thinly sliced
  • 2 small seaweed sheets, crushed or minced
  • Salt to taste, if needed

Optional garnishes:

  • Sesame seeds, garnish
  • 4 to 6 small whole seaweed sheets, garnish
  • Green onions, thinly sliced
  • Crushed red pepper

Instructions
 

  • In a large pot over medium heat, heat the sesame oil. Add the ginger and garlic, and cook for 2 minutes. Then add the mushrooms, and carrots, and cook for 5 minutes.
  • Add the broth and bring to boil. Add the soba noodles (if using), cover with a lid, and cook the noodles according to the package instructions.
  • Turn off the heat. In a small bowl, add the miso paste and a cup of the hot broth. Mix well dissolve. Add the miso mixture back into the pot.
  • Then add the baby bok choy, spoonfuls of silken tofu, green onions, crushed seaweed. Gently mix, cover with a lid, and let it sit undisturbed for 10 minutes.
  • Serve hot and optionally garnish with sesame seeds, a small seaweed sheet, sprinkle of green onions, and crushed red pepper.

Notes

  • Don't add the miso too early: Always add the miso paste AFTER turning off the heat. It will not only affect the flavor but also kill the beneficial bacteria.
  • Be gentle with the tofu: It's fairly fragile, so you might prefer to place it in the bottom of your serving bowl and ladle the hot mushroom miso soup over it, so avoid crushing/mashing it.
  • Use a variety of mushrooms: Using a couple (or more) types of mushrooms will add depth, umami, and texture to create a more full-bodied overall flavor.

Nutrition

Calories: 438kcalCarbohydrates: 74gProtein: 20gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gSodium: 3275mgPotassium: 948mgFiber: 7gSugar: 14gVitamin A: 21612IUVitamin C: 60mgCalcium: 228mgIron: 5mg
Did you make this recipe?Mention @foodsharingvegan on Instagram!

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Reader Interactions

Comments

    5 from 121 votes (106 ratings without comment)

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    Recipe Rating




  1. Andrea says

    June 13, 2023 at 3:01 am

    5 stars
    Love how tasty this soup is!

    Reply
  2. Choclette says

    June 13, 2023 at 1:51 pm

    5 stars
    Ooh, I love miso soup. Never tried such a packed one as this before, but it was so good. Especially loved the mushrooms.

    Reply
    • Andrea says

      June 14, 2023 at 3:44 am

      So glad you enjoyed this take on miso soup! It's a yummy one!

      Reply
  3. Gloria says

    June 14, 2023 at 1:51 pm

    5 stars
    I love the earthy flavour or mushroom soup. Homemade is BEST! This looks delicious.

    Reply
    • Andrea says

      June 19, 2023 at 11:48 pm

      Same! There's nothing like a yummy homemade soup!

      Reply
  4. Giangi Townsend says

    June 14, 2023 at 4:57 pm

    5 stars
    We had your miso soup last night, and it was incredible. So easy to make. Love all your directions, easy to follow, thank you.

    Reply
    • Andrea says

      June 19, 2023 at 11:48 pm

      Gotta love the easy recipes! So glad you enjoyed it 🙂

      Reply
  5. Andréa Janssen says

    June 14, 2023 at 7:29 pm

    5 stars
    I served this vegan mushroom miso soup to my family and they loved it. It got a great flavor and was really easy to prepare. We enjoyed it!

    Reply
    • Andrea says

      June 19, 2023 at 11:49 pm

      That's so great to hear! It's such a yummy recipe!

      Reply
  6. Helen at the Lazy Gastronome says

    June 14, 2023 at 10:15 pm

    5 stars
    This soup is wondfully flavorful! I love the sesame and the mushrooms. The broth is heaven!

    Reply
    • Andrea says

      June 19, 2023 at 11:49 pm

      Yessss - the broth is so soothing!

      Reply
  7. JC Phelps says

    June 15, 2023 at 10:22 pm

    5 stars
    This recipe is simply divine! I loved the use of both shitake and oyster mushrooms.

    Reply
    • Andrea says

      June 19, 2023 at 11:49 pm

      Love that combo!

      Reply
  8. Erin says

    June 19, 2023 at 4:08 pm

    5 stars
    Love this easy mushroom miso soup recipe! It's so fun to make, and I love the texture of the silken tofu and mushrooms. Thanks for the great recipe!

    Reply
    • Andrea says

      June 19, 2023 at 11:49 pm

      The texture is so spot on! Soothing and delicious!

      Reply
  9. Rachel says

    June 19, 2023 at 4:20 pm

    5 stars
    Loved how this miso soup turned out! So flavorful and filling!

    Reply
    • Andrea says

      June 19, 2023 at 11:49 pm

      Agreed! It's such a flavorful and tasty soup!

      Reply
  10. nancy says

    June 19, 2023 at 5:34 pm

    5 stars
    the weather was cooler this week and i made this mushroom soup. it totally hit the spot. so easy to make and healthy too

    Reply
    • Andrea says

      June 19, 2023 at 11:50 pm

      So glad you enjoyed it! It's such a great option for a yummy healthy soup!

      Reply
  11. Gina H. says

    June 20, 2023 at 4:17 pm

    5 stars
    The broth in this soup is incredible! Savory and utterly satisfying!

    Reply
    • Andrea says

      June 30, 2023 at 2:42 am

      Right?! Gotta love how flavorful it is!

      Reply
  12. Beatriz Buono-Core says

    June 29, 2023 at 11:04 am

    5 stars
    Ah! So so delicious and comforting, love this recipe!

    Reply
    • Andrea says

      June 30, 2023 at 2:44 am

      Right?! Comfort soup at its finest!

      Reply
  13. Lindsey says

    February 28, 2024 at 6:27 pm

    5 stars
    I love this vegan miso soup recipe! The flavors are so robust, and the noodles make it extra satisfying. It only took a half hour to whip up -- easy peasy!

    Reply
    • Andrea says

      March 03, 2024 at 6:49 pm

      Right?! So quick to make and enjoy!

      Reply
  14. Delaney says

    February 28, 2024 at 7:57 pm

    This looks amazing! Can't wait to try it!

    Reply
    • Andrea says

      March 03, 2024 at 6:49 pm

      Hope you enjoy it! It's a fabulous soup!

      Reply
  15. DK Park says

    February 29, 2024 at 9:06 am

    5 stars
    Oh my, this is very timely soup dish for those cold places! This Miso soup looks absolutely delicious and very enticing especially with tofu in it! Plus the we only need 30 minutes to have this on our table! Loved it!

    Reply
    • Andrea says

      March 03, 2024 at 6:50 pm

      It's the best soup to cozy up and warm up to!

      Reply
  16. Leslie says

    February 29, 2024 at 2:22 pm

    5 stars
    What a great recipe for meatless Monday! I'm so happy that this is a filling recipe as well. So perfect!

    Reply
    • Andrea says

      March 03, 2024 at 6:51 pm

      It's the best! So delicious and perfect for meatless monday!

      Reply

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