Simple Miso Soup

This simple miso soup is a perfect snack or appetizer. Gluten-free, vegan and delicious!

5 from 2 reviews

Looking for a traditional Japanese restaurant-style miso soup? This vegan miso soup is quick and easy to make.


Units Scale
  • 4 cups water or kombu dashi
  • 1/2 cup of tofu cut into 1/4 ” cubes
  • 1 tsp dried wakame or dulse flakes
  • 3 Tbsp miso paste
  • 2 spring onions (1/4 cup), chopped


  1. See the section above for making kombu dashi. It’s not necessary, but it will add a lot of flavor and nutrients to this soup.
  2. Bring the water (or broth) to a boil. Add in the tofu and dried wakame and turn off the heat. Allow the soup to cool slightly while you mix the miso paste.
  3. To add the miso paste to the soup, remove 1 cup of broth from the pot. Mix in the miso paste into the cup of broth until it’s fully dissolved.
  4. Stir the miso into the cooling soup. Garnish with spring onions and serve!


  • Wakame is seaweed flakes that are often used for seaweed salad.
  • I realize that specialty Japanese ingredients aren’t sitting around in everyone’s pantry. If seaweed isn’t your thing, then skip the kombu broth and wakame, and just use 4 cups of vegetable broth instead.

Keywords: probiotic, traditional, simple, easy, quick, vegan, keto, paleo, gluten free, fish free, healthy