Vegetable & Tofu Miso Soup


Here’s a soup you can prep, cook, and serve within 30 minutes.  Perfect for those busy weeknights.  This is one of the reasons I love miso broth.  With the addition of sautéed vegetables and chicken stock the broth is rich and hearty.  Of course you can substitute vegetable broth for a vegetarian version.  As the cold season sets in we start eating lots of soup and Asian inspired soups become a weekly staple in our household.  My kids love them, particularly when cooked with thick udon noodles.  So I’m always happy to be able to cook a quick meal that satisfies the whole household!

Vegetable Miso Soup

Yield: 2 servings

Vegetable Miso Soup

A one pot miso soup meal using lots of fresh veggies and tofu! Perfect for these cooler nights.


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 celery stalks, sliced into 1/4" pieces
  • 2 carrots, sliced into 1/4" rounds
  • 1 turnip, chopped into 1/4" half moons
  • handful of snap peas, ends chopped off
  • 6 oz tofu, sliced into 1/4" pieces (I used Sproutofu savory baked tofu)
  • 3 tablespoons Bragg liquid aminos
  • s&p
  • 24 oz chicken broth
  • 1 teaspoon dried wakame
  • 3 tablespoons miso paste*
  • 3 oz noodles*
  • kimchi, to serve


  1. In a pot heat up olive oil over low heat. Add onion and saute 5 minutes to soften.
  2. Add the onion, celery, carrots, turnip, snap peas, tofu, and liquid aminos. Season with s&p. Continue to saute another 5-10 minutes over low heat until the veggies are tender crisp.
  3. Pour in the broth and add the wakame. Turn up the heat to medium and once simmering turn back down to low.
  4. Meanwhile cook noodles according to the package.
  5. Place miso paste in a small bowl and add 1/4 cup of the broth. Stir to dissolve and pour into soup. Add cooked noodles and heat through quickly.
  6. Serve with kimchi.


*There are a few different kinds of miso paste. For this soup I prefer to use sweet miso to mellow out the spicy kimchi. I typically add the kimchi to my bowl of soup which creates a balanced broth for my tastes.

*For noodles I used organic edamame & mung bean fettuccine shape. Feel free to substitute rice or udon noodles instead.


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