This vegan miso soup features mellow miso, crisp bok choy, protein-packed tofu, and fresh vegetables. Ready in just 20 minutes, this soup is quick and easy!
Soup is such an underrated food group. You can pack SO MUCH nutrition into a bowl of soup, with minimal calories, and usually lots of volume and flavor. So you are full, satisfied, and enjoying a really delicious dish.
While some soups take a lot of prep and cook time, this miso soup is super quick. The greens and tofu only take about 5 minutes to cook, and the soup gets most of its flavor from the miso.
So you have plenty of vegetables, protein, and gut-friendly miso, all in one dish that's ready in 20 minutes. No more sleeping on soup!
Jump to:
What is miso soup?
Miso soup is a really simple soup made from stock and miso paste. Different versions have various vegetables like scallions and greens, and many miso soups have tofu.
This vegan version features a vegetable stock, tofu, and bok choy.
Why I love this Miso Soup
- Dietary needs - this recipe is plant-based, gluten-free, oil-free, and sugar-free
- Simple ingredients - there are only a few basic ingredients in this soup. Nothing weird or hard to find!
- Really quick - miso soup really just involves warming up the broth and then allowing the vegetables and tofu to get warmed through. The dish is ready in 20 minutes!
- Gut friendly - miso is a fermented food, which is great for gut health!
Ingredient Notes & Substitutions
- Vegetable Broth: look for a vegetable broth or stock that has no added sugar
- White Miso: I recommend a white mellow miso which has a less intense flavor, especially if you aren't used to eating miso
- Hot Water: to avoid cooking the miso and killing all the good bacteria, we'll mix the miso with a bit of warm water before adding it to the soup
- Extra Firm Tofu: traditionally miso soup uses silken tofu, but I like using extra firm because the tofu will soften when added to the broth, so the texture ends up being fairly soft
- Baby Bok Choy: you can sub your favorite green, like a few large handfuls of spinach
- Scallions
- Optional toppings: mushrooms, carrots, bean sprouts, nori strips, lime wedges
How to make Miso Soup with Bok Choy
Step 1. In a large pot or dutch oven heat the vegetable broth over medium heat until warm but not simmering, about 5 minutes.
Step 2. Add the tofu, bok choy, green onions and mushrooms if using. Cook for 5 minutes until the greens are wilted and mushrooms are soft.
Step 3. In a small bowl whisk the miso and hot water.
Step 4. Remove the soup from the heat and stir in the miso.
Step 5. Serve with ribboned carrots, bean sprouts, nori strips, and lime slices.
FAQ & Expert Tips
I recommend using white mellow miso - this is a light miso that has a very mild flavor and is not overwhelming. If you are a miso lover, feel free to use a darker miso for a more intense flavor.
I kept the bok choy whole for the pictures, but bite-sized vegetables are much easier to eat in soup!
Refrigerator: This soup can be stored in the fridge for up to a week.
Freezer: while possible, I don't recommend freezing this soup because of the greens. If you plan to freeze the soup, omit the bok choy and add it when reheating.
Reheat: You can reheat this soup on the stove over medium-low heat or in the microwave on the defrost setting. For both options, stir every 30-60 seconds until the soup is fully warm
Tips for the best soup
- Use a vegetable broth that tastes good: since this soup is mainly broth, I recommend using a broth that you enjoy and tastes good to you. I love Kroger's Simple Truth Organic brand or the Kitchen Basics brand.
- Add your favorite vegetables and protein: Swap in your favorite protein for the tofu. Or use your preferred veggies.
- Make it heartier with rice noodles: rice noodles add some more bulk and texture to the dish. Simply heat them along with the broth in step 1. Or try my tofu & rice noodle soup!
- Don't skip whisking the miso: this ensures the miso is fully dissolved and not chunky. It also preserves the nutrients in the miso by not over cooking them.
- Meal prep without the greens: this soup is great for meal prep, but the bok choy may get a bit soggy the longer it sits. Just prep the soup without the bok choy and add it in each day before you heat it up.
Recipe Prayer
Thank you God for this easy soup that is nourishing for our bodies. Amen.
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📖 Recipe
Easy Miso Soup with Bok Choy (Vegan & Gluten-Free)
Ingredients
- 8 Cups Vegetable Broth
- ½ Cup White Miso
- 2 Tablespoons Hot Water
- 1 14 Ounce Block Extra Firm Tofu cubed (or protein of choice)
- 4 Heads Baby Bok Choy halved or quartered
- 1 Bunch Scallions sliced
- 4 Ounces Cremini or Shiitake Mushrooms optional (I used baby shiitakes)
- 1 Cup Ribboned Carrots optional
- 1 Cup Bean Sprouts optional
- Nori Strips optional
- Lime Slices optional
Instructions
- In a large pot or dutch oven heat the vegetable broth over medium heat until warm but not simmering, about 5 minutes.
- Add the tofu, bok choy, green onions and mushrooms if using. Cook for 5 minutes until the greens are wilted and mushrooms are soft.
- In a small bowl whisk the miso and hot water.
- Remove the soup from the heat and stir in the miso.
- Serve with ribboned carrots, bean sprouts, nori strips, and lime slices.
Nutrition
Nutrition information is an estimate.
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