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Vegan Miso Soup
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Vegan Miso Soup with Silken Tofu

This Miso Soup is tangy and watery, yet filling in nature. It can be taken as a light meal option for dinner. This recipe is great for all age groups and for people suffering from health conditions such as Diabetes, Heart, or Skin.
Prep Time15 mins
Cook Time15 mins
Course: Main Course
Cuisine: Asian
Diet: Diabetic, Hindu, Vegan, Vegetarian
Keyword: miso soup
Servings: 4 people
Author: Nidhi Bansal
Cost: $10


  • Heavy Bottom Pan


  • 200 g Chinese Cabbage
  • 4 tbsp Miso Soup Paste Organic and Low Sodium
  • 200 g Silken Tofu
  • 2 Medium Carrots
  • 1 Medium Raidsh
  • 2 cloves Garlic
  • 1 inch Ginger
  • 1 tbsp Soy Sauce Naturally Brewed
  • 1 tsp Brown Sugar or Jaggery
  • 1 tbsp Rice Vinegar
  • 2 stalks Green onions
  • 1 tbsp Pure Oil for cooking
  • 2 cups Water


Preparing the vegetables

  • Pound the ginger and garlic together. Keep aside.
  • Cut the veggies into half inch sized cubes. Keep aside.

Preparing the Miso Soup

  • Heat the pan and add oil.
  • Now add the ginger garlic paste and mix till it turns golden brown.
  • Now add the miso soup paste and mix well. Stir for few seconds.
  • Now add cut veggies and rest of the ingredients except tofu. Mix well.
  • Cover and put the heat on low. Let the veggies be cooked on low heat till they turn soft, which is about 10 mins.
  • Now add the tofu and mix well without breaking the tofu.
  • Close Heat and serve with rice or bread or have it as it is. Enjoy!