Quick and Easy Garlic Miso Soup

By
Jolinda Hackett
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
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Updated on 09/24/19
Easy garlic miso soup recipe

​The Spruce Eats / Emily Hawkes
Prep: 10 mins
Cook: 5 mins
Total: 15 mins
Servings: 6 servings
Nutrition Facts (per serving)
157 Calories
8g Fat
14g Carbs
11g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 157
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 599mg 26%
Total Carbohydrate 14g 5%
Dietary Fiber 2g 7%
Protein 11g
Calcium 303mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you're looking for the perfect vampire-repelling garlic-packed vegan miso soup to try, look no further. 

This basic vegetarian and vegan recipe cooks in just a few minutes. The perfect side for a Japanese meal. If you love garlic, you can use many of these ingredients to make a vegan Japanese miso soup.

This quick and easy Japanese miso soup recipe is vegetarian and vegan. It can be gluten-free as well if you use a gluten-free miso. Miso is traditionally made from little more than soybeans and is therefore gluten-free, but many grocery stores stock a variety of misos these days, including miso made from grains such as barley, which is not gluten-free.

Ingredients

  • 5 cups water 
  • 1/4 cup miso
  • 3 cloves garlic (minced)
  • 3/4 teaspoon garlic powder
  • 1/2 cup sliced shiitake mushrooms
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 block tofu (any kind, sliced into small cubes)
  • 3 scallions (sliced)

Steps to Make It

  1. Gather the ingredients.

    Easy garlic miso soup
    ​The Spruce Eats / Emily Hawkes

  2. Heat water just to a low simmer, then reduce the heat so the water is hot but not actually simmering or boiling and then stir in the miso. You want to be careful that the water doesn't boil when you add in the miso, but rather it should be just below the boiling point.

    Heat water
    ​The Spruce Eats / Emily Hawkes

  3. Stir well to fully dissolve the miso and make sure there are no clumps, then, stir in the remaining ingredients and allow to heat for a couple minutes, just to gently soften the garlic and mushrooms.

    Stir well
    ​The Spruce Eats / Emily Hawkes

  4. Stir well, and serve.

    Serve miso soup
    ​The Spruce Eats / Emily Hawkes

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