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A bowl of miso soup with bok choy, garnished with carrots, nori, and a lime wedge.

Easy Miso Soup with Bok Choy (Vegan & Gluten-Free)

Print Recipe
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!
Course Soup
Cuisine Japanese
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Calories 122
Author Elizabeth

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

Calories: 122kcal | Carbohydrates: 16g | Protein: 10g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 913mg | Potassium: 303mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3156IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 2mg