Vegan Miso Soup with Tofu and Vegetables
My vegan miso soup with tofu is loaded with broccoli, snow peas, and noodles in a lemongrass-ginger broth. Miso paste is the star ingredient: earthy, sweet, salty, tangy and creamy all at once.
Ingredients
Broth
- 3 cups vegetable broth
- 1 cup water
- 1 bunch green onions, whites thinly sliced
- 1 tbsp fresh ginger, grated
- 1 tsp lemongrass, minced (or ½ tsp lemongrass paste, or 1 tsp dried)
Protein
- 3.5 oz tofu noodles, drained (or substitute cooked soba noodles)
- 14 oz extra firm tofu, drained and cubed (optional: boil in salt water 2 min, drain)
Vegetables
- 2 cups broccoli florets, blanched
- 1 cup snow peas, blanched
- 1 red pepper, thinly sliced
Miso Base
- 1/4 cup white miso paste
Additions
- 2 tbsp sesame oil, optional
- 1 tbsp soy sauce or tamari
- 1 pinch red chili flakes or drizzle of chili oil, optional
- Dried mushroom , for garnish (porcini recommended)
Instructions
- Bring broth and water to a boil. Add ginger, green onions, and lemongrass. Simmer 2–3 minutes.
- Transfer ½ cup broth to a small bowl and whisk in the miso paste until smooth.
- Add noodles and tofu to the pot. Simmer 3 minutes.
- Add vegetables and simmer 1 minute. Reduce heat to low.
- Stir in the miso-broth mixture.
- Turn off heat. Add sesame oil (if using), soy sauce/tamari, and chili flakes (if using).
- Taste and adjust seasoning. Top with finely grated dried mushroom.
- Cover and rest 5 minutes before serving.
Notes
- White miso is recommended, but any miso paste works.
- Swap veggies freely — bok choy, carrots, and water chestnuts all work great.
- No noodles? Serve with steamed rice.
- Blanch hearty veggies ahead of time and store in ice water in the fridge for up to 24 hours.
Nutrition
Serving: 4peopleCalories: 204kcalCarbohydrates: 17gProtein: 13gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gSodium: 1679mgPotassium: 480mgFiber: 4gSugar: 7gVitamin A: 1939IUVitamin C: 95mgCalcium: 80mgIron: 3mg