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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

Ingredients

  • 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)

Instructions

  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 (5)

(5 from 3 votes)
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Leslie M3 days ago
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I made this fabulous recipe with a lot of modifications for various reasons – but it was absolutely fabulous – so I’m listing the whole recipe & directions of original recipe, with my mods inserted where they will help most:
Would love to hear what anyone thought!
LOVE FOK recipes & life changing!!! Will try this recipe as is when I have the ingredients – Enjoy!
* 4 cups chopped fresh wild mushrooms, such as shiitake, maitake, oyster, and/or trumpet (MOD: I didn’t have any mushrooms – but I had prepped napa cabbage, kale and a big bag of prepped baby spinach – about 4C of veggies)
* 4 scallions (green onions), thinly sliced ( MOD: I didn’t have scallions – used 1/2 a red onion chopped)
* 2 tablespoons brown rice vinegar (MOD: forgot to use this, will try next time)
* 1½ teaspoons grated fresh ginger (MOD: I used 1/4+ t dried ginger powder – cuy’z that’s all I had)
* 2 cloves garlic, minced (MOD: I used 4 cloves garlic- thru the garlic press)
* MOD/Recipe addition: I used 1/2T tamari
* MOD/Recipe addition: I used 1/2 t toasted sesame oil
* 2 teaspoons kelp granules ( MOD: didn’t have any, so I used a heaping t of Tianjin preserved vegetables. The label says “garlic cabbage & salt” – it’s from China & comes in a crock – adds a great umami flavor profile!
* 2 pinches Japanese Togarashi spice blend (optional ) (Mod: I used 3 pinches – I like spice but my husband, spice wimp, said it wasn’t too spiced)
* 5 oz. dry soba or udon noodles (Mod: didn’t have so I used 2 oz leftover Pad Thai Rice noodles that I broke up into 2” pieces)
* 6C water
* (Mod: I added to recipe- 1T of Better Than Bouillon Organic Vegetable base (or stock – can’t remember exact name)
* 1 carrot, cut into matchsticks (1 cup) (MOD: I used 3 small 5” long, very thin carrots in 1” chop)
* 1 bell pepper, cut into matchsticks (1 cup) (MOD: I just chopped into 1” chunks)
* 1 cup trimmed snow peas (didn’t have, no substitute used)
* 7 oz. firm tofu, cut into ¾-inch cubes (didn’t have so didn’t use)
* 1 tablespoon miso paste
* ¼ cup cilantro leaves (didn’t have so didn’t use)
* ½ of a toasted nori sheet, cut into thin 2-inch strips (optional) (I didn’t have)

Directions

INSTRUCTIONS
* 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.
* (MOD: in large Dutch oven, since I didn’t use mushrooms, so I didn’t want to cook things 20 mins.
* I started with
* Med low heated cast iron Dutch oven,
* Added the soy sauce (that I added to recipe) to warm pot, and the toasted sesame oil (that I added to the recipe)
* Then added the chopped carrots, chopped onion, chopped bell pepper & stirred them around for about 8 mins – till tender crisp
* then added the 6C water to the veggies in the pot
* & added 1T of Better Than Bouillon Organic Vegetable base or stock & stirred in to the veggies & water in pot
* & then added the Tianjin & garlic & Togarashi to the pot – I brought that to a gentle boil
* In a large saucepan cook noodles according to package directions, (MOD: I added the Pad Thai noodles I broke up directly to the pot of veggies, stock & let simmer in very low boil for 5 minutes till noodles were almost soft,)
* adding carrots, bell pepper, snow peas, and tofu the last 3 minutes of cooking. Drain. (My mod of that entire step – since I cooked those vegetables 1st – I added the spinach kale & napa cabbage to the cooked noodles & Vegetables & stirred for 2 mins on low heat till all leafy veggies slightly wilted.)
* In a small bowl whisk together miso paste and 2 Tbsp. water (mod: I mixed the miso with 2T of the BTB stock water I used to cook everything in) until smooth.
Return broth mixture to boiling (MOD: I didn’t return to boil – just kept low simmer to wilt leafy veggies) then removed from heat.
Stir in miso paste (off heat!).
* 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 Mod: I had cooked the noodles in with the vegetables – then after adding miso to pot off heat, I stirred it all together & dished it up into bowls And it was absolutely divine.
* I would’ve added cilantro & maybe a little chopped up cucumber to the tops of the bowls if I’d had either of those)!

Julie3 months ago
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I left all the goodness in, (I didn’t bother to strain it) and it was delicious!!

LV Mote5 months ago
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New to plant-based eating. Looking for low-prep recipes.

Cathy F.7 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 Roberts6 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 DarshanasKitchen.com for more.

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