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Easy Miso Soup with Bok Choy (Vegan & Gluten-Free)

This vegan miso soup features mellow miso, crisp bok choy, protein-packed tofu, and fresh vegetables. Ready in just 20 minutes, this soup is quick and easy!

Author:

Elizabeth | At Elizabeth's Table

Serves:

6

Prep:

5

minutes

Cook:

15

minutes

TOtal:

20

minutes

Ingredients

  • 8 Cups Vegetable Broth
  • ½ Cup White Miso
  • 2 Tablespoons Hot Water
  • 1 14 Ounce Block Extra Firm Tofu, cubed
  • 4 Heads Baby Bok Choy, halved or quartered
  • 1 Bunch Scallions, sliced
  • 4 Ounces Cremini or Shiitake Mushrooms, optional (I used baby shiitakes)
  • 1 Cup Ribboned Carrots, optional
  • 1 Cup Bean Sprouts, optional
  • Nori Strips, optional
  • Lime Slices, optional

Instructions

  1. In a large pot or dutch oven heat the vegetable broth over medium heat until warm but not simmering, about 5 minutes.
  2. Add the tofu, bok choy, green onions and mushrooms if using. Cook for 5 minutes until the greens are wilted and mushrooms are soft.
  3. In a small bowl whisk the miso and hot water.
  4. Remove the soup from the heat and stir in the miso.
  5. Serve with ribboned carrots, bean sprouts, nori strips, and lime slices.