Fit Miso Soup – Vegan Japanese Soup with Tofu

Name: Fit Miso Soup – Vegan Japanese Soup with Tofu
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 4 cups water; 1 piece kombu kelp, about 10 cm; 3 tablespoons miso paste; 200 g silken tofu, cubed; 2 tablespoons dried wakame seaweed; 3 scallions, thinly sliced; 1 teaspoon soy sauce (optional); 1 teaspoon grated ginger; 1 teaspoon sesame oil; A pinch of white pepper

A light Japanese miso soup with silken tofu, wakame and scallions in a vegan kombu broth; it offers a warming, low-calorie option.

Total: 25 min
Servings: 2 servings
Difficulty: Easy
Calories · per serving: 110 kcal

Updated: July 25, 2026

In short

Fit Miso Soup – Vegan Japanese Soup with Tofu contains 110 calories per serving: 9 g protein, 8 g carbohydrate and 5 g fat. It takes 25 minutes in total and makes 2 servings.

About this recipe

This Japanese miso soup is built on a clear vegan dashi made from kombu kelp instead of fish. With silken tofu and wakame, it offers a warming, low-calorie option rich in umami.

Method

1
Place the kombu in a pot with the water and let it soak for 10 minutes.
2
Heat gently over medium heat and remove the kombu just before it boils to make a clear vegan dashi.
3
Soak the dried wakame in a little water until it expands, then add it to the pot with the grated ginger.
4
Lower the heat, dissolve the miso paste in a ladle of warm broth, then stir it back into the pot.
5
Add the silken tofu cubes and let them warm through gently.
6
Simmer softly for a few minutes without boiling so the miso keeps its flavor.
7
Finish with scallions, a drop of sesame oil and white pepper, then serve hot.

Tips

Never boil the soup after adding miso, or it loses its aroma and probiotics.
Using kombu instead of bonito keeps the dashi completely vegan.
Add the tofu gently so the soft cubes do not break apart.

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