Vegan Miso Soup Recipe with Tofu, Veggies, & Seaweed—Delicious & Detoxifying

This delicious vegan miso soup recipe makes one of the most healing foods ever—think vitamins, minerals, probiotics, and detoxifying phlorotannins.

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It’s not an exaggeration to say that miso soup is one of the most healing foods on earth. Japanese physician, Dr. Tatsuichiro Akizuki, put it to the test after the bombing of Nagasaki in August of 1945.

As a young adult, Dr. Akizuki developed tuberculosis and discovered that the Western remedies weren’t helping him much. After changing his diet to one featuring miso soup, he not only improved—he later helped people in the aftermath of Nagasaki.

While others were suffering from radiation burns, folks at Akizuki’s clinic who drank the miso soup came out okay.

What Makes Miso Soup So Healthy?

Miso soup has tremendous health and healing benefits due to the fermentation of soy and the probiotics in miso. It’s also healing because the seaweed, as you may already know, is a natural detoxifier.

Seaweed contains alginate, fucoidan, and laminarin, which help bind to heavy metals (like mercury and lead) and radioactive elements, preventing their absorption and promoting their excretion.

It also rocks chlorophyll, iodine, and antioxidant vitamins A, C, and E, as well as polyphenols, particularly phlorotannins, that fight oxidative stress.

I also add greens like spinach and bok choy to this recipe to pump up its already stellar phytonutrient profile.

Vegan Miso Soup Recipe

Miso soup is not only an epic dish, it offers a wealth of health benefits due to its powerhouse ingredients. Organic miso, for instance, a fermented soybean paste, is packed with probiotics that nourish the gut.

Tofu—extra-firm is best—adds plant-based protein, vitamins, minerals, and the supercharged powerhouse spermidine (you can read about it here).

I also add green onions, spinach, bok choy, purple sea moss, Bragg aminos, nutritional yeast, grains of paradise, and some powerhouse herbs, which, altogether, with a touch of ginger and turmeric, boosts the soup’s anti-inflammatory properties.

Here’s what you’ll need:

Equipment

• Soup pot.
• Saucepan.
• Colander.
• Food storage container.
• Flatware and cutlery.
• Knife set.
• Cutting board.
• Bowls.

Vegan Miso Soup Recipe

To boost the health benefits of miso soup even further, I use Bragg liquid amino acids and nutritional yeast, which provide a rich umami taste while offering additional nutrients.

I also rock grains of paradise, a warming spice similar to black pepper, which adds a subtle heat while enhancing the nutrient-density even more.

A dash of pink salt helps mineral balance, while a splash of ginger and turmeric—two of the most anti-inflammatory herbs—reduces inflammation and supports metabolism and the immune system.

Trusty old black pepper is also a key ingredient because it significantly increases the bioavailability of curcumin and other compounds.

Miso Soup Ingredients

• 12 cups veggie broth.
• 6 tbsp miso.
• 1 block tofu (extra-firm, cubed)
• 2 cups fresh spinach
• 2 cups bok choy (chopped)
• 1/2 cup dried seaweed (soaked & drained)
• 4 green onions (sliced)
• 1 tsp grains of paradise (ground)
• 1 1/2 tsp pink salt.
• 1 tsp black pepper.
• 2 tbsp nutritional yeast.
• 1 tsp garlic powder.
• 1 tbsp Bragg liquid aminos.
• 1 tsp tamari
• 1 tsp turmeric.
• 1 tsp ginger grated

For a rich and delicious vegan miso soup, start by making a robust broth using a veggie blend, dried seaweed, and perhaps some mushrooms. Simmering them together creates a deep umami base without the need for traditional bonito flakes.

Once it’s ready, stir in the organic miso paste at the very end—off the heat—to preserve its probiotics and heat-sensitive phytonutrients.

Instructions

• In a large pot, heat the veggie broth over medium heat with some seaweed and optional mushrooms.
• Add the chopped bok choy and simmer for about three minutes.
• Stir in the tofu, spinach, and soaked seaweed, cooking for another three minutes.
• In a small bowl, mix the miso paste with a little warm broth until smooth, then stir it into the soup.
• Add the grains of paradise, pink salt, black pepper, nutritional yeast, garlic powder, liquid aminos, tamari, turmeric, and ginger.
• Simmer on low for a moment (do not boil), then stir in the green onions before serving.

Mushrooms are a great addition to miso soup, offering a rich umami depth and enormous health benefits. 🍄

They’re not only packed with gut-healthy beta-glucans, which help support the immune system, but species like shiitake, maitake, oyster, and Lion’s Mane rock powerful antioxidants (do a deep dive here).

You can also learn how to grow your own oyster mushrooms here, and on the subject of growing—cultivate your own broccoli sprouts and add them as a garnish to soups, salads, appetizer trays, and more (you can learn more here).

Enjoy! 😋 💚

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