Miso Soup is one of our favourite things to order when we go out for sushi – when we can find a vegan one that is! So many restaurants add fish sauce or oyster sauce to their miso soup and honestly… we have no idea why. It’s so unnecessary! As usual, when we can’t find something we want we make it! So here we have it, the easiest Vegan Miso Soup you will ever make!
Coming together with only 6 ingredients and in 10 minutes, you can have vegan miso soup anytime, anywhere. When we make our miso soup we love to use our Veggie Scrap Vegetable Broth, but in a pinch we’ll use store bought.
We tend to go sodium free since miso paste is very salty and you can always add more salt if you feel its required. We’ll leave this to you to decide, but we try to use a little less salt wherever we can.
When we’re in the kitchen, we like to be anything but basic. That’s why we serve our Vegan Miso Soup topped with a sprinkling of sesame seeds and a healthy drizzle of our favourite Sriracha Sauce. We think it gives this dish a little something extra. This soup isn’t the most filling, but the perfect snack or app to start off a meal. Make it alongside our Veggie Maki Rolls and Summer Vegetable Rolls and have yourself an at home sushi night. Yes please!
Vegan Miso Soup
- 1/2 cup Vegetable Broth
- 1/2 cup Water
- 1 tbsp Miso Paste
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1/4 cup Mushrooms Thinly sliced
- 3 Green Onions Roughly chopped
In a pot over medium-high heat add the vegetable broth, water, miso paste, and onion powder. Bring to a boil, then reduce to a simmer. Simmer for 5 minutes.
Add the sliced mushrooms and green onions and simmer for 2-3 additional minutes.
Serve and enjoy!