Miso Tofu Soup
Miso Tofu Soup is comfort food Japanese-style! It’s warm and soothing when you’re under the weather or just craving a cozy meal. It’s deeply savoury, and the addition of tofu makes it satisfying too.
Miso might just be one of the most under-appreciated ingredients in the vegan pantry. It delivers so much depth, so many layers of flavour—it really has the ability to transform ordinary dishes into something special. But in this miso tofu soup, it’s the star of the show! Here, you can really appreciate the umami and subtle sweetness it brings. While I love Vegan Chicken Noodle Soup and Italian Penicillin Soup, I think I’ll be reaching for a bowl of comforting miso soup the next time I feel a cold coming on!
What Makes Miso Soup the Perfect Cozy Comfort Food
Once you learn how to make miso soup, it’s going to go on frequent repeat!
- Simple soup with big flavour. Kombu (seaweed), dried shiitakes, miso, soy sauce, and nutty sesame oil work together to create layers of flavour. While miso soup looks humble, its flavour is anything but! (Miso is amazing in this Miso Butter Pasta too.)
- Light yet nourishing. Miso soup is light, but adding tofu to it gives it a little more staying power.
- Quick and practically effortless. This recipe comes together in just 25 minutes and once you have the ingredients stocked in your pantry, you’ll be able to make it whenever you need a little cozy comfort in your day.
Notes on Ingredients
There are a few different components of this miso soup recipe. Here, we’ll break them down. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Dashi base – This is the broth that starts the soup. You’ll need water, dried kombu, and dried shiitake mushrooms to make it.
- Soup – These are the ingredients that float in the soup! Carrot, dried wakame, soft or silken tofu, fresh ginger, and garlic.
- Seasoning – The ingredients that make this miso soup so delicious. You’ll need white or yellow miso paste, soy sauce (or tamari for a gluten-free option), and toasted sesame oil.
- Toppings – Serve the soup with scallions, nori, and if you’d like, sesame seeds and chili oil.
How to Make Miso Tofu Soup
Here’s an overview of the process of making this vegan miso soup.
- Make the dashi. Soak the kombu and shiitakes in the water for 20 to 30 minutes. Turn the burner on to medium heat and remove the kombu just before boiling. Simmer for 10 minutes, then slice the shiitakes.
- Add the aromatics. Return the shiitakes to the dashi, then simmer with ginger, garlic, and carrots until tender.
- Add wakame and tofu. Stir in wakame and cook for 2 minutes, then gently add the tofu and simmer for 2 to 3 minutes.
- Stir in the miso paste. Whisk the miso with 1/2 cup of broth, then stir the mixture into the soup over low heat.
- Season and serve. Add the soy sauce and sesame oil; adjust the seasoning to taste. Ladle into bowls and top with scallions, nori, and optional garnishes.
Miso Soup Tips and Variations
- Don’t boil the miso. High heat dulls its flavour and also kills the probiotics it contains.
- Use silken or soft tofu. Firm tofu works too, but silken tofu is the traditional choice and I think it works best with the “vibe” of the soup. It kind of melts in your mouth instead of being chewy!
- Don’t use red miso. It’s much saltier and more assertive than yellow and white miso, which have a milder flavour.
- Try adding other vegetables. Add spinach, bok choy, daikon, or other varieties of mushroom like enoki.
Serving Suggestions
Miso soup is often served as a starter at Japanese restaurants; you can do the same at home by serving it before Vegan Sushi or Vegan Katsu Curry. I also like to eat it as a light meal alongside a salad like this Ramen Noodle Salad Recipe.
Storage and Reheating
- Refrigerator: Store leftover miso tofu soup in an airtight container for 2 to 3 days. Freezing this soup isn’t recommended; the texture of the tofu will suffer.
- To reheat: Warm gently on the stovetop over low heat (don’t let it come to a boil or the tofu will break apart and the flavour will change).
More Vegan Soup Recipes
Enjoy friends! If you make this miso tofu soup, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Miso Tofu Soup
Ingredients
Dashi Base
- 4 cups water, 960mL
- 1 piece dried kombu, about 4 inches / 10 centimeters – 5g
- 4 dried shiitake mushrooms, 18g
Soup Ingredients
- 1 small carrot, thinly sliced into matchsticks – 70g
- 2 tablespoons dried wakame seaweed, 3–4g
- 1 (14-ounce block) soft or silken tofu, cubed, 400g
- 1 teaspoon grated fresh ginger, 5g
- 1 clove garlic, minced – 3g
Seasoning
- 3 tablespoons white or yellow miso paste, 45g
- 2 teaspoons soy sauce, 10mL
- 1 teaspoon toasted sesame oil, 5mL
Toppings
- 2 scallions, finely sliced – 15g
- 1 small sheet nori, cut into thin strips – 2g
- Optional garnish: sesame seeds or a few drops of chili oil
Instructions
Make the dashi base
- Add water, kombu, and dried shiitake mushrooms to a medium saucepan. Let them soak for 20–30 minutes to build flavor. Then slowly heat the pot over medium heat. Just before the broth starts boiling, remove the kombu. Continue simmering the shiitake for 10 minutes to deepen the dashi.
Add aromatics and vegetables
- Remove the shiitakes, slice them thinly, and return them to the pot. Add the minced garlic, grated ginger, and carrot matchsticks. Simmer for 5–7 minutes, until the carrots are tender.
Add wakame and tofu
- Stir in the dried wakame and cook for about 2 minutes, until it rehydrates. Gently add the cubed tofu and simmer very lightly for 2–3 minutes. Avoid boiling, as it can break the tofu and dull the flavors.
Add the miso paste
- In a small bowl, whisk the miso paste with ½ cup (120 milliliters) of hot broth until completely smooth. Return the miso mixture to the pot. Keep the heat low — do not let the soup boil once miso is added.
Season and finish
- Stir in soy sauce and toasted sesame oil. Taste the broth and adjust soy sauce or miso to your preference.
- Ladle the soup into bowls. Top with sliced scallions, nori strips, and, if desired, a sprinkle of sesame seeds and chili flakes.
Notes
- Refrigerator: Store leftover miso tofu soup in an airtight container for 2–3 days. Freezing this soup isn’t recommended; the texture of the tofu will suffer.
- To reheat: Warm gently on the stovetop over low heat (don’t let it come to a boil or the tofu will break apart and the flavour will change).
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