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Miso soup in a black bowl

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! 
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Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2 people
Calories: 130kcal
Author: Sarah McMinn


Miso Soup

  • 1 tablespoon coconut or sesame oil
  • ½ yellow onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 tablespoon 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


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


Serving and Storing - Serve immediately with hot sauce of choice and extra green onions. 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.
Variations: This recipe is wildly versatile. Vegetables, spices, and proteins can be swapped out to make a different meal every time. Consider adding rice noodles for a heartier dinner soup.



Calories: 130kcal | Carbohydrates: 14g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Sodium: 1711mg | Potassium: 144mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2168IU | Vitamin C: 18mg | Calcium: 156mg | Iron: 2mg