I make this bowl when I want something light that still feels warm and real. This recipe fits right into my list of Low Calorie Soup Recipes, and it checks the box for 100 Calorie Meals and 300 Calorie Meals. We keep it plant based, so it works for Vegan Meals, and it leans on simple pantry items I use in Bean Dishes and other Asian Food Recipes. When I first tried miso soup at home, I thought it would taste flat. I was wrong. The broth feels deep and savory, with soft tofu and tender seaweed that soak up every bit of flavor. I stand over the pot and breathe in that gentle steam. It smells clean and salty, like comfort in a cup. We stir the miso at the end, and that small step changes everything. The soup turns silky, rich, and calm. I sip it straight from the bowl some days. Other days, I pair it with rice or a crisp salad. It is simple food, but it feels thoughtful. That is why I keep coming back to it.
Table of Contents
- 1) Key Takeaways
- 2) Easy Vegan Miso Soup Recipe
- 3) Ingredients for Vegan Miso Soup
- 4) How to Make Vegan Miso Soup
- 5) Tips for Making Vegan Miso Soup
- 6) Making Vegan Miso Soup Ahead of Time
- 7) Storing Leftover Vegan Miso Soup
- 8) Try these Soup next!
- 9) Vegan Miso Soup
- 10) Nutrition
1) Key Takeaways
I make this bowl when I want comfort that feels light. This recipe sits at the heart of my Low Calorie Soup Recipes collection, and I come back to it often. It gives you deep flavor with simple steps. You only need a few pantry items and about twenty minutes.
We stir the miso at the end so the broth stays rich and smooth. Soft tofu adds protein. Seaweed brings texture. You can keep it as one of your go to 100 Calorie Meals or build it into 300 Calorie Meals with rice on the side. It works for busy nights and calm weekends.
If you enjoy low calorie soups that feel warm and steady, this one belongs in your kitchen. I share it here on Nancy Cooks at https://www.nancycooks.com, and I promise it tastes far better than it sounds on paper.
2) Easy Vegan Miso Soup Recipe
I still remember the first time I tried to make miso soup at home. I stood in my kitchen, stared at a small tub of miso paste, and thought, can this tiny scoop really flavor a whole pot? It can. That surprise hooked me. Since then, this bowl has earned a steady spot in my Low Calorie Soup Recipes rotation. In fact, when I think about Low Calorie Soup Recipes, this is the one that pops into my head first.
This easy vegan miso soup recipe proves that simple food can feel full and complete. The broth smells clean and savory. The tofu turns tender and warm. The seaweed softens and slips into each spoonful. We do not need cream or heavy stock. We rely on miso and good vegetable broth. That is it.
I lean on this soup when I want healthy low calorie soups that still satisfy. It fits right into Vegan Meals and even pairs well with Bean Dishes if you want more protein on the table. When I crave Asian Food Recipes but do not want a long prep list, this bowl saves the day. It is a quick low calorie dinner idea that feels calm and thoughtful.
3) Ingredients for Vegan Miso Soup
Vegetable Broth I start with a good vegetable broth. It forms the base and carries the flavor of the miso. I taste it before I pour it in the pot. If it tastes flat, I switch brands. A solid broth makes all the difference in light soup recipes like this one.
White Miso Paste This is the soul of the soup. White miso tastes mild and slightly sweet. I scoop it into a small bowl and blend it with hot broth before it goes back into the pot. That step keeps the texture smooth and prevents clumps.
Firm Tofu I cut the tofu into small cubes. They warm in the broth and soak up flavor. Tofu turns this simple Japanese miso soup at home into a filling option that still fits into low calorie soups.
Dried Wakame Seaweed A little goes a long way. It expands in hot broth and adds a gentle ocean note. I love how it changes texture in just a few minutes.
Green Onions and Fresh Ginger Green onions add bite. Ginger brings warmth. Together they lift the broth and keep it fresh.
White Beans Optional Some days I stir in white beans. It may sound unusual, yet it works. It links this soup to my favorite Bean Dishes and makes it hearty enough for 300 Calorie Meals.
4) How to Make Vegan Miso Soup
Step 1 Pour vegetable broth into a medium pot. Set it over medium heat. Add grated ginger and a splash of soy sauce. Let the broth warm until you see steam rise.
Step 2 Add diced tofu and dried wakame. Let them cook for about five minutes. Watch the seaweed expand. The tofu will turn warm and tender.
Step 3 Scoop a ladle of hot broth into a small bowl. Add the miso paste. Stir until smooth. This step keeps the soup silky and prevents lumps.
Step 4 Turn off the heat. Stir the dissolved miso back into the pot. Do not boil after this point. Heat can dull the flavor.
Step 5 Taste and adjust with a touch more soy sauce if needed. Ladle into bowls. Top with sliced green onions. Serve right away and enjoy one of the most reliable Low Calorie Soup Recipes in your kitchen.
5) Tips for Making Vegan Miso Soup
I keep the heat gentle once the broth warms. A rolling boil can mute the miso. I learned that the hard way when I rushed dinner one night. The flavor faded and I felt so disappointed. Now I slow down.
If you want more body, add mushrooms or spinach. They cook fast and blend right in. This soup adapts well, which makes it perfect for easy weeknight Vegan Meals.
Taste as you go. Miso brands vary in salt. Start small and build up. That habit keeps your bowl balanced and keeps this dish among your trusted low calorie soups.
6) Making Vegan Miso Soup Ahead of Time
I often prep the broth and tofu earlier in the day. I store them in the fridge and wait to add the miso until just before serving. That small pause keeps the flavor bright and fresh.
If you plan meals for the week, this soup fits nicely into 100 Calorie Meals for lunch. Pack it in a thermos and it stays warm for hours. It feels light yet steady.
When I need healthy low calorie soups ready to go, I portion the base into jars. At dinner, I reheat gently and stir in miso. Dinner feels easy and calm.
7) Storing Leftover Vegan Miso Soup
Leftovers keep well in a sealed container in the fridge for up to three days. I let the soup cool before I store it. That keeps the texture clean.
When reheating, I use low heat and avoid boiling. The miso flavor stays round and full this way. If the broth thickens, I add a splash of water or broth.
This bowl proves that Low Calorie Soup Recipes can hold up well over time. It stays comforting and simple, even on day three.
8) Try these Soup next!
9) Vegan Miso Soup
Vegan Miso Soup Low Calorie Soup Recipes You Will Crave
Ingredients
- 4 cups vegetable broth
- 2 tablespoons white miso paste
- 1 cup firm tofu diced small
- 2 tablespoons dried wakame seaweed
- 2 green onions sliced thin
- 1 teaspoon grated fresh ginger
- 1 teaspoon soy sauce
- 1 half cup cooked white beans optional
Instructions
- Pour the vegetable broth into a pot and set it over medium heat.
- Add ginger and soy sauce. Let the broth warm until you see light steam.
- Stir in the tofu and dried wakame. Cook for about 5 minutes until the seaweed softens.
- Place the miso paste in a small bowl. Add a scoop of hot broth and stir until smooth.
- Turn off the heat. Stir the dissolved miso back into the pot.
- Taste and adjust with a splash of soy sauce if needed.
- Ladle into bowls and top with sliced green onions.
10) Nutrition
Serving Size one bowl. Calories about 90. Protein 7 grams. Carbohydrates 10 grams. Fat 3 grams. Sodium varies by miso brand. This soup fits into light soup recipes and supports balanced 300 Calorie Meals when paired with rice or salad.
I like that the numbers stay modest. You feel satisfied without feeling weighed down. That balance keeps this bowl in my regular meal plan.
For more recipes like this, visit Nancy Cooks at https://www.nancycooks.com where I share practical meals that feel real and doable.
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