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completed Easy Vegan Mushroom Miso Soup plated in a bowl against a light background
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5 from 121 votes

Easy Vegan Mushroom Miso Soup

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!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer, Main Course
Cuisine: Asian
Servings: 4 to 6
Calories: 438kcal
Author: Toni

Equipment

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: 438kcal | Carbohydrates: 74g | Protein: 20g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 3275mg | Potassium: 948mg | Fiber: 7g | Sugar: 14g | Vitamin A: 21612IU | Vitamin C: 60mg | Calcium: 228mg | Iron: 5mg