A light, vegan miso soup with soft tofu, seaweed, and green onions.

A light, vegan miso soup with soft tofu, seaweed, and green onions is a delicate yet flavorful dish that’s perfect for warming up or as a light, nourishing starter.  

This soup is full of umami, thanks to the miso paste, and offers a comforting blend of flavors and textures, with the creamy tofu, earthy seaweed, and fresh green onions. It’s an ideal choice for a vegan meal that’s both satisfying and packed with nutrients. 

To begin, prepare the broth by dissolving a couple of tablespoons of miso paste (either white or red miso, depending on your preference) in warm water.  

Miso paste adds a salty, savory flavor that forms the foundation of this soup. You can adjust the amount of miso depending on how rich you want the flavor to be.  

Next, bring the miso broth to a simmer and add soft tofu, cut into small cubes. Tofu adds protein and a creamy texture, soaking up the miso flavor while maintaining its delicate consistency.  

Add dried seaweed (like wakame) to the soup, which will expand and soften as it simmers. Seaweed is rich in minerals and adds a subtle, briny flavor that complements the miso base perfectly. 

Let the soup simmer gently for about 5–10 minutes, allowing the tofu and seaweed to absorb the broth’s flavors. Just before serving, add freshly chopped green onions for a fresh, crisp contrast and a pop of color. 

For added depth, you can include a few slices of ginger or a small dash of garlic to bring a bit of warmth to the soup. Serve hot, either on its own or alongside a bowl of steamed rice or sushi for a complete meal. 

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