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+ servings
My Darling Vegan
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 mins
Total Time:
10 mins
Course: Soup
Cuisine: Vegan
Servings: 2 people
Calories: 130 kcal
Author: Sarah McMinn
Miso Soup
  • 1 tbsp coconut or sesame oil
  • 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

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.


Nutrition Facts
Calories Per Serving: 130
% Daily Value
Carbohydrates 14g 5%
Protein 10g 20%
Fat 4g 6%
Saturated Fat 1g 6%
Sodium 1711mg 74%
Potassium 144mg 4%
Fiber 2g 8%
Sugar 6g 7%
Vitamin A 2168IU 43%
Vitamin C 18mg 22%
Calcium 156mg 16%
Iron 2mg 11%