Easy Vegan Homemade Miso Soup Recipe

This Easy Vegan Homemade Miso Soup Recipe is a healthy simple miso soup that can be served for lunch, as a snack, or a pre-dinner appetizer. Japanese Soup with Tofu is so nourishing and filling. See below for information on calories for this clear soup.

A bowl holds vegan miso soup with carrots and tofu.

If you’re wondering what you can eat to help improve your digestion this Spinach Miso Soup recipe is a good start. It’s simple to make, easy on the digestive system, and pretty tasty too.

What is Miso?

Miso (pronounced MEE-so) is a Japanese fermented paste. When I first heard of it, I bought the only thing I could find which was a little bag of black goo. It had a super-strong taste and I didn’t like it at all.

In the meantime I’ve discovered white and yellow miso which has a much more subtle (and addicting) flavor. I now put it in my salad dressings, soups, and ice cream.

Miso is a fermented paste made mostly from soybeans. Of course, soybeans are also combined with a grain, such as rice or barley. The fermentation process can vary in length, changing the depth of flavor in each type of miso paste. I most often use a white or yellow miso paste in my kitchen.

I agree with Bon Appetit that Miso is a secret weapon that should be in every kitchen! Use miso to add umami to many of vegan dishes, like when creating a vegan ricotta for my vegan lasagnas. You can find miso in refrigerated health food sections of many grocery stores and health food stores.

What is Miso Soup Made of?

Look, a lot of traditional miso soup recipes are made with meat like sardines. However, you can make vegan or vegetarian miso soup. It’s made using a variety of vegetables, like mushrooms or spinach, vegetable broth, and, of course miso.

If you’d like a fishier taste to your vegan miso soup, simple chop up half of a sheet of nori (the sheets you use for sushi) and add that to your broth.

Steam rising from a bowl of Green Miso Soup.

See the steam rising from the bowl of Miso Soup from paste?

How to Make Miso Soup with Miso Paste

It’s easy to make this miso broth. Simply, combine the water and vegetable stock in a saucepan over medium heat. Once the liquid is warm, pour 2 – 3 tablespoons of it into a small bowl and add the miso. Stir it a bit to help the miso paste soften. Set aside.

Then take about 3/4 cup of the warm vegetable stock mixture and pour it into a food processor along with the ginger and spinach.

Pulse for several seconds. You can choose the texture you want for your spinach. I liked leaving some of the texture of the spinach so I pulsed for only a few seconds. But if you’d like a more smooth appearance, pulse the mixture a little longer.

Now add the softened miso paste mixture, the spinach mixture, the carrots and tofu to the vegetable stock mix. Stir that over medium heat for about 10 minutes. Just be careful not to boil the soup once you’ve added the miso.

How Healthy is White Miso Soup?

I love the tangy flavor of White Miso Soup. Miso offers one of our six types of taste, umami. But I didn’t start out liking it. Maybe that’s because I couldn’t even pronounce it correctly.

Miso soup is a low calorie soup that is full of nutrients, such as protein, folic acid and more. Also, because miso is a fermented food, miso provides beneficial bacteria for digestion.

Here’s a nutritional estimate for each serving of this miso soup recipe:

Calories: 137 Protein: 12g Carbs: 8g Fat: 6g Fiber: 2g Net Carbs: 6g

Looking down on a bowl of clear broth with tofu pieces.

I have only good things to say about the benefits of spinach. It’s a superfood! I want to include as many superfoods in my diet as I can. Maybe then I can become SuperMarly! It’s a stretch, but we have to dream big!

I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!

Spinach Miso Soup for your Cleanse Diet.

Miso Soup

This mild Miso Soup is a delicious lunchtime treat that is full of nutrients and flavor!
5 from 2 votes
Print Pin Rate
Course: Soup
Cuisine: Asian
Keyword: Miso Soup
Prep Time: 5 minutes
Cook Time: 10 minutes
Resting Time: 5 minutes
Total Time: 15 minutes
Servings: 2
Calories: 137kcal
Author: Marly

Ingredients

  • 1 cup water
  • 1 cup vegetable stock
  • 1 tablespoon white miso
  • 1/4 teaspoon minced fresh ginger
  • 1 cup fresh spinach
  • 1/4 cup minced carrots
  • 1 cup cubed tofu

Instructions

  • Combine the water and vegetable stock in a sauce pan over medium heat.
  • Once the liquid is warm, pour 2 – 3 tablespoons of it into a small bowl and add the miso.
  • Stir it a bit to help the miso paste loosen up a little. Set aside.
  • Then take about 3/4 cup of the warm vegetable stock mixture and pour it into a food processor along with the ginger and spinach. Pulse for several seconds. You can choose the texture you want your spinach. I liked leaving some of the texture of the spinach so I pulsed for only a few seconds. But if you’d like a more smooth appearance, pulse the mixture a little longer.Now add the miso mixture, the spinach mixture, the carrots and tofu to the vegetable stock mix. Stir that over medium heat for 10 – 15 minutes. Just be careful not to boil the soup once you’ve added the miso.
Nutrition Facts
Miso Soup
Amount Per Serving
Calories 137 Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 821mg34%
Potassium 152mg4%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 2g2%
Protein 12g24%
Vitamin A 4330IU87%
Vitamin C 5.2mg6%
Calcium 175mg18%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

Enjoy!

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6 Responses to Easy Vegan Homemade Miso Soup Recipe

  1. We all have our “vices” – I can totally live without sugar and dairy and bread, but find it hard to give up wine and meat. Which is making it nearly impossible for me to lose weight or cleanse at all. But I do love seeing everyone’s version of a “cleanse soup” – it’s giving me some variety to consider if I can put down the wine glass and cook one of them!

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