10-Minute Vegan Miso Soup

A healing and immune-boosting vegan miso soup full of flavor and packed with green veggies and sprouted tofu for a wholesome vegan and gluten-free meal. Make it in just 10 minutes! 

Prep Time
10 mins
Total Time
10 mins
Course: Soup
Cuisine: Vegan
Keyword: Miso Soup
Servings: 2 people
Calories: 130 kcal
Author: Sarah McMinn
Miso Soup
  • 1 tbsp coconut or sesame
  • 1/2 yellow onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 tbsp fresh ginger, peeled and minced
  • 4 large bok choy leaves sliced thin
  • 6 ounces tofu, cubed
  • 4 cups vegetable broth
  • 1 tbsp. yellow miso
  • 1 large handful of spinach
  • 2 green onions, thinly sliced
  1. In a small soup pot heat the coconut oil over medium heat. Add the onions and sauté until translucent and fragrant, about 8 minutes. Stir in the garlic and ginger and cook for another minute.

  2. Add the bok choy and tofu, stirring to coat. Pour in the vegetable broth and bring to a boil then reduce heat and let simmer for 5 minutes, until bok choy has wilted. Stir in the miso, spinach, and green onions and remove from heat.

  3. Serve immediately with hot sauce of choice and extra green onions.

Recipe Notes

Store leftover miso soup in an airtight container in the refrigerator for up to 5 days. To eat leftovers, gently reheat the stir fry over the stove or in the microwave.

Nutrition Facts
10-Minute Vegan Miso Soup
Amount Per Serving
Calories 130 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 1711mg74%
Potassium 144mg4%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 6g7%
Protein 10g20%
Vitamin A 2168IU43%
Vitamin C 18mg22%
Calcium 156mg16%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.