Vegan Miso Soup

Savor the authentic umami flavors of this easy Vegan Miso Soup. It’s a quick dinner to make using the Instant Pot.

Today, I’m going to share a recipe that’s close to my heart – Vegan Miso Soup. This isn’t just any soup; it’s a delightful bowl of comfort, filled with earthy shiitake mushrooms, soft cubes of tofu, and the subtle flavor of seaweed. All this is brought together by the rich, savory taste of miso.

Over the years I’ve had a lot of miso soup at different Asian restaurants. So trust me when I say that I know a good miso when I taste it. This homemade version is simple, flavorful, and satisfying.

Imagine sitting with a warm bowl of this soup on a chilly day – it’s like a gentle hug for your soul! Vegan Miso Soup is more than just a meal; it’s a journey into the heart of Japanese cooking, a venture into the world of delicious recipes, and a step towards a healthier lifestyle.

It’s perfect for those looking for an easy recipe that doesn’t compromise on taste or nutrition. So why not give it a try and bring a little piece of Japanese cuisine right into your own kitchen?

Common Questions About Vegan Miso Soup

Can I Use Different Mushrooms?

Absolutely! While shiitake mushrooms add a unique flavor, feel free to use any variety like oyster or button mushrooms. There are so many different mushroom varieties out there these days. We’re so spoiled with how much is at our fingertips!

What Miso Paste Should I Use?

You can use red, white, or yellow miso paste. Each one brings a slightly different flavor profile to the soup. My advice would be to try them out!

You won’t know exactly how they taste until you use them yourself. No matter how much someone else tries to explain it to you. (I’m a fan of the red miso paste myself, haha.)

Is Fish Sauce Vegan?

Traditionally, fish sauce isn’t vegan. For a fully vegan miso soup, omit the fish sauce or use a vegan alternative. If you look at how fish sauce is made, it’s definitely got fish in it, haha!

Storage

This is actually one of the easiest soups to make. It’s also great as leftovers! For me, the flavor just gets better with a day or two in the fridge.

Refrigerator

Keep the soup in an airtight container for up to two days.

Freezer

Freezing is not recommended as it can alter the texture and taste of the soup.

Tips

Miso soup has the best flavor! I love it as an appetizer before my meal at a sushi restaurant. It’s warm and brothy and just plain tasty.

• Gently Dissolve Miso Paste: To keep the deep umami flavor, dissolve miso paste in a little bit of soup before adding it to the pot.
• Add Tofu Last: To maintain its texture, add tofu towards the end of the cooking process.
• Low Heat is Key: Miso should be added on low heat to preserve its health benefits and fermented food qualities.
• Seaweed Savvy: Nori or wakame seaweed adds authentic Japanese flavor to the soup.
• Instant Pot Efficiency: An Instant Pot makes this recipe quick and easy, but it can also be done on a stove.

Ingredients

Nori is actually a type of algae that’s made into sheets. I’ve even had dried kelp in my miso before. There are actually a lot of varieties of this stuff!

• Olive oil
• Shiitake mushrooms
• Water
• Miso paste
• Firm tofu
• Nori (dried seaweed)
• Green onions
• Fish sauce (optional, omit for vegan)

How to Make Vegan Miso Soup

The soft tofu in this soup is just satisfying. I’m not sure exactly what it is about it. Maybe is the flavor and maybe the texture. Whatever the case, it’s yummy!

1. Heat the Instant Pot using the Saute-Normal function.
2. Add the olive oil and allow it to heat for 30 seconds. Then add the mushrooms and saute, stirring occasionally, for 5 minutes, or until the mushrooms start to turn golden brown.
3. Add the water and miso paste. Whisk until the miso paste has fully dissolved.
4. Add the tofu, nori, green onions, and fish sauce, if using. 
5. Secure the lid and heat it using the Pressure Cook-Manual-High Pressure setting for 8 minutes. Ensure the pressure is in the “sealing” position. 
6. When the Instant Pot has finished cooking, release the pressure manually by switching the valve to the “venting” position. Be careful– the vent will steam and may splatter. 

This soup can be made ahead and kept warm using the “Keep Warm” setting on the Instant Pot for up to one hour.

Kitchen Supplies You’ll Need for Vegan Miso Soup

I love that this is a vegan version. It proves that you don’t need meat for a nice, hearty soup. Am I right?

• Instant Pot or medium saucepan
• Whisk and small bowl to dissolve miso
• Measuring cups and spoons
• Cutting board and knife
• Ladle for serving

What to Serve With Vegan Miso Soup

This is all about your personal preference. You can certainly have this miso all on its own. I’ve heard it’s great for the immune system!

• Vegan sushi rolls or salads
• Steamed rice or soba noodles
• A side dish of edamame or steamed leafy greens

Why You Should Make Vegan Miso Soup

Enjoying a good miso soup is a great way to get cozy on a cold day. The flavor is hearty and satisfying. If you’ve never tried it before, you’re in for a real treat!

• Health in a Bowl: Packed with beneficial bacteria and vitamin K from miso.
• Comforting and Delicious: Offers a cozy and satisfying meal.
• Quick and Easy: Simple ingredients, easy to prepare.
• Versatile and Customizable: Can be adapted to include your favorite veggies or tofu.

Variations and Add-Ins for Vegan Miso Soup

Let me know in the comments what your favorite version of miso is. If you’ve got any tips, and I know some of you do, send them my way!

• Extra Veggies: Add bok choy or napa cabbage for more greens.
• Noodle Love: Toss in udon or rice noodles for a heartier meal.
• Tofu Varieties: Experiment with silken tofu or chickpea miso for different textures.
• Mushroom Mix: Try different dried mushrooms for varied flavors.

If you love this easy soup recipe, you’re going to love these other soups too. Please click each link below to find the easy, printable recipe!

More Great Vegan Recipes

Spinach Artichoke Dip {Vegan}

Gluten Free Vegan Cheesecake

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