Easy Miso Soup (Vegan)

This soup is a takeout staple for anyone who loves Japanese cuisine. This simple version of miso soup uses just a few ingredients, comes together in a flash, and is customizable to your favorite flavors. It’s perfect for a chilly night and can be served on it’s own, or as a side to a nutritious dinner.

This recipe is a simplified version of miso soup, meaning it’s easier to make at home and requires fewer ingredients. This recipe is vegan if it’s made with vegan miso and tofu. However, you can add whatever you’d like to this soup to make your own. I recommend adding some shrimp if you enjoy seafood, edamame, or even slices of ham served on top. I hope you enjoy this warm and cozy miso soup!



2 T white miso paste

¼ cup kombu or wakame seaweed

8 ounces soft tofu (about one package)

2 tsp chopped spring onion (or to taste)



Prepare your kombu or wakame according to the instructions on the package.

Drain your tofu and chop it into medium cubes.

Finely chop your spring onion.

If you would like your soup to have a stronger flavor, you can reserve the cooking liquid used to prepare your kombu or wakame and use it in place of boiling water in the next step.

In your pot, bring 2 cups of water to a boil.

When the water has begun boiling, add your miso and tofu. Allow it to simmer on medium-low heat for 2-3 minutes, stirring constantly.

To serve, pour the soup into bowls and garnish with green onion.



Look no further for a light summer soup that will cool you down in the summer heat; it leaves the senses refreshed and rejuvenated!


  • 3 tablespoons olive oil
  • 1 cup diced white onion
  • 1 large jalapeno, stemmed, seeded, and diced
  • 3 garlic cloves, minced
  • Salt, for seasoning, plus 1 teaspoon
  • 4 firm ripe avocados, halved, pitted, peeled and mashed
  • 3 cups chicken broth
  • 1/4 cup fresh lemon juice
  • 1/4 cup chopped fresh cilantro leaves
  • 2 cups water
  • 1 teaspoon freshly ground black pepper
  • optional, 1/2 cup sour cream
  • optional, hot sauce or salsa


  1. Heat 2 tablespoons of the olive oil in a medium skillet over medium heat. Add the onion, jalapeno and the garlic and cook until slightly soft, about 2 minutes.
  2. Season with salt and pepper, to taste. Place aside to cool.
  3. In a large bowl, add the avocados, chicken broth, lemon juice, cilantro, onion mixture, and water. In batches, add to a blender and purée until smooth, straining each batch of purée into a large bowl. Stir in the 1 teaspoon of salt and the 1 teaspoon of pepper
  4. Cover and refrigerate until well chilled, around 3 hours.
  5. Pour the chilled soup into individual bowls. Try adding a drizzle of sour cream and/or hot sauce, and sprinkle cilantro on top.


Guest Bloggers: James Madison Dietetics

Alexandra Balbontin, Taylor Coleman, Julia Danisewicz, Andrea George, and Emily Salvaggio