Miso Tofu Soup is comfort food Japanese-style! It’s warm and soothing when you’re under the weather or just craving a cozy meal. It’s deeply savoury, and the addition of tofu makes it satisfying too.
Miso might just be one of the most under-appreciated ingredients in the vegan pantry. It delivers so much depth, so many layers of flavour—it really has the ability to transform ordinary dishes into something special. But in this miso tofu soup, it’s the star of the show! Here, you can really appreciate the umami and subtle sweetness it brings. While I love Vegan Chicken Noodle Soup and Italian Penicillin Soup , I think I’ll be reaching for a bowl of comforting miso soup the next time I feel a cold coming on!
What Makes Miso Soup the Perfect Cozy Comfort Food
Once you learn how to make miso soup, it’s going to go on frequent repeat!
- Simple soup with big flavour. Kombu (seaweed), dried shiitakes, miso, soy sauce, and nutty sesame oil work together to create layers of flavour. While miso soup looks humble, its flavour is anything but! (Miso is amazing in this Miso Butter Pasta too.)
- Light yet nourishing. Miso soup is light, but adding tofu to it gives it a little more staying power.
- Quick and practically effortless. This recipe comes together in just 25 minutes and once you have the ingredients stocked in your pantry, you’ll be able to make it whenever you need a little cozy comfort in your day.
Notes on Ingredients
There are a few different components of this miso soup recipe. Here, we’ll break them down. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Dashi base – This is the broth that starts the soup. You’ll need water, dried kombu, and dried shiitake mushrooms to make it.
- Soup – These are the ingredients that float in the soup! Carrot, dried wakame, soft or silken tofu, fresh ginger, and garlic.
- Seasoning – The ingredients that make this miso soup so delicious. You’ll need white or yellow miso paste, soy sauce (or tamari for a gluten-free option), and toasted sesame oil.
- Toppings – Serve the soup with scallions, nori , and if you’d like, sesame seeds and chili oil.
How to Make Miso Tofu Soup
Here’s an overview of the process of making this vegan miso soup.
Make the dashi.
- Make the dashi. Soak the kombu and shiitakes in the water for 20 to 30 minutes. Turn the burner on to medium heat and remove the kombu just before boiling. Simmer for 10 minutes, then slice the shiitakes.
- Add the aromatics. Return the shiitakes to the dashi, then simmer with ginger, garlic, and carrots until tender.
Add the wakame and tofu.
- Add wakame and tofu. Stir in wakame and cook for 2 minutes, then gently add the tofu and simmer for 2 to 3 minutes.
- Stir in the miso paste. Whisk the miso with 1/2 cup of broth, then stir the mixture into the soup over low heat.
- Season and serve. Add the soy sauce and sesame oil; adjust the seasoning to taste. Ladle into bowls and top with scallions, nori, and optional garnishes.
Miso Soup Tips and Variations
- Don’t boil the miso. High heat dulls its flavour and also kills the probiotics it contains.
- Use silken or soft tofu. Firm tofu works too, but silken tofu is the traditional choice and I think it works best with the “vibe” of the soup. It kind of melts in your mouth instead of being chewy!
- Don’t use red miso. It’s much saltier and more assertive than yellow and white miso, which have a milder flavour.
- Try adding other vegetables. Add spinach, bok choy, daikon, or other varieties of mushroom like enoki.
Serving Suggestions
Miso soup is often served as a starter at Japanese restaurants; you can do the same at home by serving it before Vegan Sushi or Vegan Katsu Curry . I also like to eat it as a light meal alongside a salad like this Ramen Noodle Salad Recipe .
Storage and Reheating
- Refrigerator: Store leftover miso tofu soup in an airtight container for 2 to 3 days. Freezing this soup isn’t recommended; the texture of the tofu will suffer.
- To reheat: Warm gently on the stovetop over low heat (don’t let it come to a boil or the tofu will break apart and the flavour will change).
More Vegan Soup Recipes
- Kale Soup
- Enchilada Soup
- Taco Soup
- Split Pea Soup
Ingredients
Dashi Base
- 4 cups water , 960 mL
- 1 piece dried kombu , about 4 inches / 10 centimeters – 5 g
- 4 dried shiitake mushrooms , 18 g
Soup Ingredients
- 1 small carrot , thinly sliced into matchsticks – 70 g
- 2 tablespoons dried wakame seaweed , 3 – 4 g
- 1 (14-ounce block) soft or silken tofu, cubed , 400 g
- 1 teaspoon grated fresh ginger , 5 g
- 1 clove garlic , minced – 3 g
Seasoning
- 3 tablespoons white or yellow miso paste , 45 g
- 2 teaspoons soy sauce , 10 mL
- 1 teaspoon toasted sesame oil , 5 mL
Toppings
- 2 scallions , finely sliced – 15 g
- 1 small sheet nori , cut into thin strips – 2 g
- Optional garnish: sesame seeds or a few drops of chili oil
Instructions
Make the dashi base
- Add water, kombu, and dried shiitake mushrooms to a medium saucepan. Let them soak for 20–30 minutes to build flavor. Then slowly heat the pot over medium heat. Just before the broth starts boiling, remove the kombu. Continue simmering the shiitake for 10 minutes to deepen the dashi.
Add aromatics and vegetables
- Remove the shiitakes, slice them thinly, and return them to the pot. Add the minced garlic, grated ginger, and carrot matchsticks. Simmer for 5–7 minutes, until the carrots are tender.
Add wakame and tofu
- Stir in the dried wakame and cook for about 2 minutes, until it rehydrates. Gently add the cubed tofu and simmer very lightly for 2–3 minutes. Avoid boiling, as it can break the tofu and dull the flavors.
Add the miso paste
- In a small bowl, whisk the miso paste with ½ cup (120 milliliters) of hot broth until completely smooth. Return the miso mixture to the pot. Keep the heat low — do not let the soup boil once miso is added.
Season and finish
- Stir in soy sauce and toasted sesame oil. Taste the broth and adjust soy sauce or miso to your preference.
- Ladle the soup into bowls. Top with sliced scallions, nori strips, and, if desired, a sprinkle of sesame seeds and chili flakes.
Notes
- Refrigerator: Store leftover miso tofu soup in an airtight container for 2–3 days. Freezing this soup isn’t recommended; the texture of the tofu will suffer.
- To reheat: Warm gently on the stovetop over low heat (don’t let it come to a boil or the tofu will break apart and the flavour will change).
Miso Tofu Soup
Ingredients
Dashi Base
- 4 cups water 960 mL
- 1 piece dried kombu about 4 inches / 10 centimeters – 5 g
- 4 dried shiitake mushrooms 18 g
Soup Ingredients
- 1 small carrot thinly sliced into matchsticks – 70 g
- 2 tablespoons dried wakame seaweed 3 – 4 g
- 1 (14-ounce block) soft or silken tofu, cubed 400 g
- 1 teaspoon grated fresh ginger 5 g
- 1 clove garlic minced – 3 g
Seasoning
- 3 tablespoons white or yellow miso paste 45 g
- 2 teaspoons soy sauce 10 mL
- 1 teaspoon toasted sesame oil 5 mL
Toppings
- 2 scallions finely sliced – 15 g
- 1 small sheet nori cut into thin strips – 2 g
- Optional garnish: sesame seeds or a few drops of chili oil
Instructions
Make the dashi base
- Add water, kombu, and dried shiitake mushrooms to a medium saucepan. Let them soak for 20–30 minutes to build flavor. Then slowly heat the pot over medium heat. Just before the broth starts boiling, remove the kombu. Continue simmering the shiitake for 10 minutes to deepen the dashi.
Add aromatics and vegetables
- Remove the shiitakes, slice them thinly, and return them to the pot. Add the minced garlic, grated ginger, and carrot matchsticks. Simmer for 5–7 minutes, until the carrots are tender.
Add wakame and tofu
- Stir in the dried wakame and cook for about 2 minutes, until it rehydrates. Gently add the cubed tofu and simmer very lightly for 2–3 minutes. Avoid boiling, as it can break the tofu and dull the flavors.
Add the miso paste
- In a small bowl, whisk the miso paste with ½ cup (120 milliliters) of hot broth until completely smooth. Return the miso mixture to the pot. Keep the heat low — do not let the soup boil once miso is added.
Season and finish
- Stir in soy sauce and toasted sesame oil. Taste the broth and adjust soy sauce or miso to your preference.
- Ladle the soup into bowls. Top with sliced scallions, nori strips, and, if desired, a sprinkle of sesame seeds and chili flakes.
Notes
- Refrigerator: Store leftover miso tofu soup in an airtight container for 2–3 days. Freezing this soup isn’t recommended; the texture of the tofu will suffer.
- To reheat: Warm gently on the stovetop over low heat (don’t let it come to a boil or the tofu will break apart and the flavour will change).
Nutrition
Miso Tofu Soup https://jessicainthekitchen.com/miso-tofu-soup/ January 2, 2026
Whether you add this homemade Vegan Salami recipe to a sandwich or a charcuterie board, its bold savoury flavour is guaranteed to be a knockout! I’ll show you step-by-step how to make this deli-style favourite.
I wish I could brag about the amount of work I put into this vegan salami recipe. It looks and tastes like something that would take hours in the kitchen. But I have to confess: it was easy. Even easier than I expected it would be, but also more delicious than I expected—savoury, deeply flavourful, with the perfect meaty texture. Oh, I’m in love! It even looks and slices like salami! I’ve been enjoying this in sandwiches on my Gluten-Free Sandwich Bread , I have big plans to add it to a New Year’s charcuterie board, and I’ve also been sneaking slices out of the fridge for a mid-afternoon snack.
Why It’s SO Worth Making This Vegan Lunchmeat
I do love a lot of the meatless deli slices at the grocery store, but I’ve yet to see salami at my local shops, so it was time to make it myself! After some trial and error, I’ve perfected the recipe and I’m over the moon with how it turned out.
- Real-deal deli flavor. I add the same seasonings used to make meat-based salami for a fantastic savoury, bold flavour.
- Wholesome ingredients. If you try to avoid highly processed meat substitutes, you’ll appreciate the simple ingredients in this vegan salami recipe. Even the colouring is from beets!
- High in protein. Vital wheat gluten and tofu make this plant-based salami hearty and satisfying.
Notes on Ingredients
So many of the ingredients you’ll need for this homemade vegan salami recipe are pantry staples! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Extra-firm tofu – This works with the vital wheat gluten to create the structure of the salami.
- Plant milk – Make sure it’s unflavoured and unsweetened.
- Apple cider vinegar – For a little bit of tanginess. Red wine vinegar would work as an alternative.
- Sugar – For a balanced, well-rounded flavour.
- Salt – Adds depth of flavour.
- Olive oil – Salami has flecks of fat in it, giving it a rich flavour. Adding olive oil helps mimic that richness.
- Vital wheat gluten – Gluten is what gives the salami its chewy texture. There’s really no way around using it and no gluten-free alternative.
- Vegan red wine – For depth, acidity, and colour.
- Whole mustard seeds – Optional, but adds extra flavour.
- Beetroot juice or powder – To colour the vegan salami naturally.
- Seasonings – Nutritional yeast , ground mustard seed, garlic powder, onion powder, ground black pepper, smoked paprika, ground coriander, and a bit of cayenne for some subtle heat.
How to Make Vegan Salami
To get the flecks of white throughout, you’ll need to make two “doughs”: one red and one white.
Make the white base.
- Blend the white base. Process the tofu, plant milk, vinegar, sugar, and olive oil until smooth. Set aside three-quarters of this mixture.
- Make the white dough. Add the vital wheat gluten to the remaining white base and blend until a soft dough forms.
Add the ingredients for the red dough.
- Prepare the red base. Blend the reserved white mixture with the wine, beetroot, spices, and seasonings.
- Form the red dough. Add the vital wheat gluten and knead until springy.
Combine white and red dough.
- Create the marbling. Gently pulse the red and white doughs in the food processor.
- Shape and cook. Form a tight log and wrap it in parchment and foil. Pressure cook, steam, or bake.
- Chill and serve. Cool to room temperature, then refrigerate until firm before slicing.
Tips for Perfect Vegan Salami
I have a few more pointers for you to help you get this vegan salami recipe perfect!
- Do NOT over-mix the red and white doughs. If you do, you’ll end up with pink salami! It will still taste good, but it won’t have the same visual appeal. If it’s warm in your kitchen, you can chill the dough slightly before marbling for cleaner colour separation.
- Tweak the flavours. Feel free to adjust the seasonings to your tastes. Make it spicier or milder, add cracked fennel seeds or peppercorns, a dash of liquid smoke for extra smokiness, etc.
- Don’t skimp on the chilling. For a firmer texture, let the cooked salami rest overnight before slicing.
- Get perfect slices. Slice the salami thinly with a sharp knife or a mandoline slicer.
Serving Suggestions
I just love this vegan salami recipe in sandwiches with plant-based cheese slices and a good mustard. Simple and delicious! For a party, serve the salami slices on a vegan charcuterie board with olives, pickles, crackers, and spreads.
Storage
Wrap the vegan salami tightly in plastic wrap and store it in the refrigerator for up to 7 days. For longer storage, freeze it whole or sliced for up to 2 months. Thaw in the fridge before serving.
More Homemade Vegan Meats
- Vegan Chicken
- Tofu Bacon
- Vegan Turkey
- Vegan Bacon Crumbles
Ingredients
White Ingredients
- ½ package extra-firm tofu , 7 ounces, 198 g
- ½ cup plant milk , 125 mL
- 1 teaspoon apple cider vinegar , 5 mL
- 1 tablespoon sugar , 12 g
- 3 tablespoons olive oil , 30 g
- ½ cup vital wheat gluten , 70 g
- 1 teaspoon salt , 2 g
Red Ingredients
- ¾ cup processed white wet mixture , 180 mL
- ¼ cup vegan red wine , 60 mL
- 1 tablespoon beetroot juice , or 1 teaspoon beetroot powder – 30 mL (or 3 g powder)
- 1 tablespoon nutritional yeast , 8 g
- 1/2 tablespoon ground mustard powder , 5 g
- 1 tablespoon whole mustard seeds , 8 g, optional
- ½ tablespoon garlic powder , 4 g
- ½ tablespoon onion powder , 4 g
- ½ teaspoon ground black pepper , 1 g
- ½ tablespoon smoked paprika , 4 g
- ½ teaspoon ground coriander , 1 g
- ½ teaspoon ground cayenne pepper , 1 g
- 1 ½ cups vital wheat gluten , 200 g
Instructions
Make the White Dough:
- In a high-speed blender or food processor, combine tofu, plant milk, apple cider vinegar, sugar, salt, and olive oil. Blend until completely smooth.
- Pour out ¾ cup of the white mixture and set it aside for the red dough.
- Add the ½ cup vital wheat gluten to the remaining white base in the blender. Process until a soft dough forms. If too dry, add a splash of warm water ( 1 – 2 teaspoons).
Make the Red Dough:
- To the reserved ¾ cup of white mixture, add vegan red wine, beetroot juice or powder, nutritional yeast, ground and whole mustard seed (optional), garlic powder, onion powder, black pepper, smoked paprika, coriander, and cayenne. Blend until smooth.
- Add the 1 ½ cups vital wheat gluten. Mix or knead until cohesive and springy. Add 1 – 2 tablespoons warm water only if needed.
Shape:
- Tear both doughs into chunks. Pulse briefly in a food processor to create a marbled effect. Do not overmix or the colors will blend into one uniform dough.
- Alternatively press the red dough into a rectangle about 6 x 9 inches. Tear the white dough into small chunks and thin strips, then scatter them over the red dough. Gently press to adhere, then roll the dough up tightly from the long side to form a log. Pinch the seam closed and shape into a firm, even cylinder.
- Divide the dough in half. Shape each half of the dough into a tight log and wrap firmly in parchment paper and then aluminum foil.
Choose a cooking method:
- Pressure cooker: high pressure, 1 hour
- Steaming: 90 minutes
- Baking: 350°F (175°C) for 75 minutes, flipping once
- Let the salami cool fully at room temperature, then refrigerate at least 4 hours (overnight for best texture).
