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Easy Vegan Mushroom Miso Soup Recipe

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3.9 from 12 reviews

This Easy Vegan Mushroom Miso Soup combines umami-rich mushrooms, silken tofu, and optional soba noodles in a light, flavorful broth infused with miso paste. It’s a quick, comforting Asian-inspired soup packed with gut-boosting, immune-supportive ingredients, perfect as an appetizer or a wholesome main dish that can be enjoyed any time of year.

Ingredients

Base

  • 1 ½ tablespoons of sesame oil
  • 1 tablespoon of fresh ginger, minced
  • 3 garlic cloves, minced
  • 1 cup of shiitake mushrooms, sliced
  • 1 cup of oyster mushrooms, sliced
  • 6 carrots, sliced
  • 8 cups of vegetable broth

Noodles & Proteins

  • 1 (8-ounce) package of soba noodles (optional)
  • 5 tablespoons of red miso paste
  • 4 baby bok choy, ends trimmed
  • 1 (12.3-ounce) package of silken tofu, drained

Toppings & Garnishes

  • 1 bunch of green onions, thinly sliced
  • 2 small seaweed sheets, crushed or minced
  • Salt to taste, if needed
  • Sesame seeds, garnish (optional)
  • 4 to 6 small whole seaweed sheets, garnish (optional)
  • Green onions, thinly sliced (additional for garnish)
  • Crushed red pepper (optional)

Instructions

  1. Heat aromatics and mushrooms: In a large pot over medium heat, heat the sesame oil. Add minced ginger and garlic, cooking for 2 minutes until fragrant. Then add the sliced shiitake and oyster mushrooms along with sliced carrots. Cook for 5 minutes to soften and develop flavor.
  2. Add broth and cook noodles: Pour in the vegetable broth and bring it to a boil. Add the soba noodles if using, cover with a lid, and cook according to package instructions until tender.
  3. Dissolve miso: Turn off the heat. In a small bowl, mix the red miso paste with a cup of the hot broth until fully dissolved. Stir this mixture back into the pot to preserve beneficial bacteria and avoid bitterness.
  4. Add final ingredients: Gently add the trimmed baby bok choy, spoonfuls of silken tofu, sliced green onions, and crushed seaweed sheets. Stir carefully to combine without breaking the tofu. Cover and let the soup sit undisturbed for 10 minutes to allow flavors to meld and the bok choy to soften.
  5. Serve and garnish: Serve the soup hot. Optionally garnish each bowl with sesame seeds, whole seaweed sheets, extra sliced green onions, and a sprinkle of crushed red pepper for added flavor and texture.

Notes

  • Don't add the miso too early: Adding miso paste after turning off the heat helps maintain its flavor and preserves the beneficial probiotics.
  • Be gentle with the tofu: Silken tofu is delicate; to avoid breaking it, consider placing it directly in serving bowls before ladling the soup over.
  • Use a variety of mushrooms: Combining different mushroom types enhances the soup's depth, umami, and texture for a richer experience.

Find it online: https://miracooking.com/easy-vegan-mushroom-miso-soup-recipe/