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  • Prep-time: / Ready In:
  • Makes 6 cups

This tasty vegan miso soup is packed with savory flavor and fresh veggies, while noodles add some heartiness. Dashi, the clear broth in miso soup, is traditionally made with bonito (fish) flakes, but you can achieve incredible umami flavor with mushrooms and kelp granules instead.

Togarashi, aka Japanese Seven-Spice Mix, is a popular soup topper in Japan that includes chiles, sesame, and orange zest. Look for it in supermarkets or online.

vegan miso soup with tofu


  • 4 cups chopped fresh wild mushrooms, such as shiitake, maitake, oyster, and/or trumpet
  • 4 scallions (green onions), thinly sliced
  • 2 tablespoons brown rice vinegar
  • 1½ teaspoons grated fresh ginger
  • 2 cloves garlic, minced
  • 2 teaspoons kelp granules
  • 2 pinches Japanese Togarashi spice blend (optional)
  • 5 oz. dry soba or udon noodles
  • 1 carrot, cut into matchsticks (1 cup)
  • 1 bell pepper, cut into matchsticks (1 cup)
  • 1 cup trimmed snow peas
  • 7 oz. firm tofu, cut into ¾-inch cubes
  • 1 tablespoon miso paste
  • ¼ cup cilantro leaves
  • ½ of a toasted nori sheet, cut into thin 2-inch strips (optional)


  1. In a large pot or Dutch oven combine the first seven ingredients (through Japanese Togarashi spice blend) and 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, 20 minutes. Strain broth; return to pot.
  2. In a large saucepan cook noodles according to package directions, adding carrots, bell pepper, snow peas, and tofu the last 3 minutes of cooking. Drain.
  3. In a small bowl whisk together miso paste and 2 Tbsp. water until smooth. Return broth mixture to boiling; remove from heat. Stir in miso paste.
  4. To serve, ladle broth into individual bowls; top with noodle mixture. Sprinkle with cilantro and, if desired, nori strips and additional Japanese Togarashi spice blend.

Comments (3)

(5 from 2 votes)
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LV Mote2 months ago
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New to plant-based eating. Looking for low-prep recipes.

Cathy F.4 months ago
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Delicious! Easy to follow directions. Tastes every bit as good as what I’d get in my favorite noodle place only with a fraction of the salt. FULL OF FLAVOR.

Andria Roberts3 months ago
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This is a tasty and comforting soup. I love making Asian broths. I didn’t have kelp granules or Tagorashi seasoning. And instead used chili powder, sesame seeds and orange peel in addition to mushrooms, garlic, onion, and ginger for broth.

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit for more.

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