5-Minute Homemade Vegan Miso Soup With Silken Tofu and Seaweed

You’ll love this simple miso soup recipe for cold wintery nights when you want to warm your belly. It’s so easy to get dinner started with this easy 5-minute soup. Add a dash of sesame oil and your favorite garnishes to make it extra indulgent.

Serving suggestion: make your miso soup in a mug or bring it with you to an event in a vacuum thermos to keep it warm.

Can vegans eat miso soup? Yes, as long as you buy miso paste that made predominantly from fermented soybeans. I designed this recipe for my friend Lindsay who is always looking for easy-to-make vegan and vegetarian meals. This 5-minute miso soup recipe is perfect for someone on the go. You can even make it in a mug and bring it with you to an event or to stay warm outside in a thermos.

RELATED: Learn more about silken tofu.

Tips For Success

  • Buy vegan miso paste at the Asian grocery store. Miso paste is made from two main ingredients: fermented soybeans and salt. Check the ingredient list in the miso paste you are considering buying to make sure there are no additional non-vegetarian and non-vegan ingredients, such as dashi or other fish and meat flavorings.
  • You can buy the dried seaweed from Japanese or Asian grocery stores. Find the dried seaweed in the aisle with dried bean curd and seaweed, which is often next to the canned goods section.
  • Add a dash of sesame oil for extra flavor.
  • Substitute the green onion for your favorite garnish or herbs, such as chives or cilantro.
  • There is no need to drain your silken tofu because you’re going to dunk it in miso soup anyway.

What Ingredients Can I Substitute in the Miso Soup Recipe?

Substitute Tofu

You can skip the tofu or you can substitute silken tofu with a different type of tofu. Try soft tofu or regular brick tofu.

RELATED: Learn about the different types of tofu you’ve probably never heard of.

Substitute Seaweed

If you can’t find the dried seaweed in your grocery store, you can skip the seaweed. If you’d like to add some greens, you can substitute the dried seaweed with spring mix, baby lettuce, or baby spinach. Simply wash a handful of the baby greens and add to the hot soup.

5-Minute Homemade Vegan Miso Soup With Silken Tofu and Seaweed

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You'll love this belly-warming miso soup during cold wintery nights. It only takes 5 minutes and you can add any garnishes to tailor it to your tastebuds. Add a dash of sesame oil for extra indulgent miso soup.
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Course: Appetizer, Side Dish
Cuisine: Japanese
Keyword: 10 ingredients or less, 5-minute recipe, soup, vegan, vegetarian, winter
Servings: 2 people
Calories: 20kcal
Author: Anna Rider
Cost: $1

Equipment

  • Kettle

Ingredients

  • 1 tablespoon miso paste, find a vegan miso paste if you care that your soup is vegan or vegetarian
  • 2 cups water, boil the water in a kettle
  • 4 cubes silken tofu, add as much or as little as you like
  • 1 tablespoon Green onion, chopped
  • 1 tablespoon dried seaweed, find at the Japanese or Asian grocery store

Instructions

  • Gather the ingredients.
  • Add the miso paste to the boiling water. Be careful and avoid burning yourself. Stir to dissolve the miso paste.
  • Add the seaweed and green onions to the miso soup. Allow it to sit for 3 minutes to give the seaweed time to hydrate.
  • Once the seaweed is fully hydrated, the soup is almost ready to drink. You can check by scooping up some seaweed to check if it has fully unraveled. If substituting, add the spring mix or baby spinach at this step.
  • Add the cubes of silken tofu. Your miso soup is ready to serve
  • Enjoy your 5-minute homemade miso soup!

Nutrition

Calories: 20kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 336mg | Potassium: 18mg | Fiber: 1g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
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About Anna Rider

Hi! I'm Anna, a food writer who documents kitchen experiments on GarlicDelight.com with the help of my physicist and taste-testing husband, Alex. I have an insatiable appetite for noodles 🍜 and believe in "improv cooking".

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