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Miso Soup With Tofu – Vegetarian Miso Soup served in a bowl
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5 from 5 votes

Vegetarian Miso Soup

A delicious vegetarian version of Miso soup made with store bought Miso paste. The soup is loaded with vegetables and tofu and is a delight to serve.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Misco soup, Quick and Easy Recipe, Soup
Cuisine: Japanese
Diet: Vegetarian
Servings: 4 Servings
Calories: 92kcal


  • Cup
  • spatula
  • pan


  • ¾ cup Broccoli florets very tiny florets removed
  • ¼ cup Tofu tiny pieces
  • ¼ cup Bok Choy or any greens of your choice
  • 2 Spring onions
  • 4 cups Water
  • 4 tablespoon Miso and Easy (store bought ready to use paste)
  • to taste Salt
  • to taste Pepper


  • Prepare the vegetables and tofu – Make sure to chop the vegetables and tofu into very small pieces.
  • Bring 4 cups of water to boil and add the vegetables to the water. Let the vegetables cook for about 3 to 5 minutes or just long enough to become slightly tender. Make sure that the vegetables still have a crunch to them. If using any other greens other than bok choy, make sure to adjust the cooking time.
  • During the last minute of the cooking, add the tofu and let it cook for a minute more.
  • Reduce the heat to low and add the Miso and Easy. Stir and simmer for 30 more seconds.
  • Add salt (if needed) and pepper to taste and serve hot.


Expert Tips and FAQ's

  • Make sure that you buy a vegetarian Miso paste when shopping. There are different kinds of Miso available and you have to look for one without fish product. 
  • Tofu and other vegetables adds a layer of flavor to the soup. You could use as little or as much as you prefer. 
  • Serve the soup hot with a dash of soy sauce. 


Calories: 92kcal | Carbohydrates: 16g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 655mg | Potassium: 117mg | Fiber: 2g | Sugar: 3g | Vitamin A: 376IU | Vitamin C: 21mg | Calcium: 60mg | Iron: 1mg