Miso (fermented soybean paste) is a traditional Asian food packed with umami — that hard-to-define quality of savory, briny, and hearty in foods. This roundup of vegan miso recipes showcases its versatility. Well known for its use in soup, it’s also a fantastic ingredient in dressings, sauces, noodle and vegetable dishes, and more.
It comes in several varieties that are mostly interchangeable, though mellow white miso is a the most unique for its lighter color and flavor. The newest variety of this traditional food (with deep roots in China and Japan) is a chickpea miso that’s soy-free.
Miso is commonly sold in small plastic tubs in the refrigerated section of natural foods stores, Asian markets, and increasingly, supermarkets. In North America, Miso Master® is the most common brand you’ll find; it’s labeled as gluten-free, vegan, and Kosher.
A little miso goes a long way. If a recipe calls for 1/4 cup, that’s already a lot! Generally, recipes call for anywhere from 1 teaspoon to 3 tablespoons, with most recommending a tablespoon or two.
As a fermented food, in addition to its concentrated flavor, miso also has an abundance of nutrients.
Learn more about this useful ingredient in our site’s Guide to Miso. Thanks to the talented bloggers who participated in this roundup for permission to use their photos and link to their recipes.
Easy Japanese-Style Traditional Miso Soup (without bonito): Japanese-style traditional miso soup is one of the easiest and quickest bowlfuls you can make. A good reason to prepare it at home is to make it vegan — without the bonito fish flakes used in miso soup served by many Japanese eateries.
Winter Vegetable Miso Soup with Shiitake Mushrooms: Surprisingly substantial, this vegetable miso soup features roots, cabbage, tofu, and shiitake mushrooms. This flavorful, naturally vegan soup is quite warming, and more filling than the more traditional broth-y style miso soups.
Quick Ginger-Miso Soup: In this Japanese-inspired ginger-miso noodle soup, noodles are cooked in broth and are topped with crisp raw vegetables, making for a fun and offbeat presentation. Use soba, udon, or any other long, thin noodle (even ramen) for this recipe — they all work!
Gingery Miso Mushroom Soup: Gingery miso mushroom soup is a light yet satisfying way to warm up most any time of year. And it’s vegan, unlike miso soup served in Japanese restaurants.
Vegan French Onion Soup: Here’s a plant-based spin on the French classic, complete with with crusty bread and melted cheese. With a miso or vegan bouillon base, it’s robust and flavorful, super comforting on a chilly or rainy day.
Vegan Hungarian Goulash: From Cilantro and Citronella comes a hearty and satisfying soup flavored with paprika and a touch of miso for a special umami ingredient. This vegan goulash will transport you to Budapest and is the closest you’ll ever have to the real thing!
Miso-Glazed and Roasted Vegetables
Miso Glazed Carrots: From Vegan Huggs, a recipe that will liven up any meal with the tastiest flavor-packed combination. Carrots come out of the oven perfectly roasted with a caramelized glaze that is zesty, subtly sweet, and filled with umami flavor!
Orange Miso Glazed Carrots: From Eat the Love, another take on miso glazed carrots, this time with the addition of orange. The miso adds depth and umami dimension that accentuates the sweet earthy flavor of the carrots.
Maple-Miso Glazed Squash: From Dianne’s Vegan Kitchen, here’s the quintessential fall dish. It’s the the perfect dish dish to serve alongside your vegan roast this Thanksgiving! Make it with acorn, carnival, or buttercup carnival squash — or use whatever your favorite winter squash is.
Roasted Kabocha Squash with Miso Glaze: From Heart Beet Kitchen, a roasted kabocha squash recipe that’s absolutely delicious, paired with a flavor-packed garlicky miso glaze that comes together quickly.
Miso Roasted Root Vegetables: JL Fields contributed this recipe for miso roasted root vegetables, a nice change of pace from roasting veggies with olive oil. A great dish for your vegan meal prep, too!
Roasted Miso Cauliflower: From Veggie Desserts, this miso cauliflower roast is simple to make, with a delicious umami flavor that will leave you wanting more! Cauliflower is seasoned with miso and seasoning, then roasted until beautifully tender, resulting in a flavorful, easy side dish with Japanese-inspired flavors.
Miso Roasted Brussels Sprouts: From Recipe Runner, these addictively delicious miso roasted brussels sprouts are crispy, salty, sweet, and a little spicy.
Miso Eggplant (Nasu Dengaku): Miso eggplant is a popular Japanese dish. It’s an appetizer on the menu at Japanese restaurants everywhere. Lisa Dawn Angerame’s recipe is easy to make at home and makes a delicious first course.
Eggplant Miso Wedges with Tahini Dip: From The Veg Space, an eggplant (or as it’s called in the UK, aubergine) appetizer or side dish that’s packed with flavor and so easy to make. Eggplant wedges are coated with a sticky miso and sesame glaze with sesame seeds, and served with a creamy tahini dip.
Grilled Spring Vegetables with Miso-Lime Dressing: From Rachael Hartley Nutrition, comes a lovely way to brighten up grilled spring vegetables, like snap peas and asparagus, with a quick miso-lime dressing. It’s simple and perfect for grilling season!
Creamy Miso Mushrooms: In this easy recipe, mushrooms are roasted and tossed in a tasty garlic miso sauce for a Japanese side dish or main meal. Serve with pasta, rice, or as is. This dish is simple to make tastes incredible!
Miso dressings, dips, & marinades
Sesame Ginger Miso Salad Dressing: If you’re craving a bold-flavored way to boost your salads, this sesame-ginger miso salad dressing might be just what you’re looking for.
Sesame Ginger Miso Dressing (with tahini): From Dianne’s Vegan Kitchen, another take on a bold miso dressing, this time made with creamy tahini, mellow white miso, carrot, and ginger. The perfect complement to Asian dishes such as sushi and salad!
Carrot Ginger Miso Dressing: From Cooking with Curls, now you can make delicious Japanese restaurant-style salads at home. It’s ready in 15 minutes and packed with flavor.
Tomato Miso Jam (no pectin or canning): From Urban Farmie comes a great way to use up summer tomatoes. Tangy, sweet, and packed with umami and spicy notes, this tomato miso jam is an easy crowd pleaser! Plus, no pectin or canning required.
Miso Pasta & Noodle Dishes
Miso Noodles with Broccolini: From the Veg Connection, here’s a dish of savory miso, tasty broccolini (called tenderstem broccoli in the UK), and lots of complex flavors on a satisfying bed of noodles. So tasty, and so quick!
Vegan Ramen with Rice Noodles, Tofu, and Vegetables: From Happy Kitchen Rocks, vegan ramen that’s easy to make, full of flavor and deeply satisfying. Pan-fried tofu, fresh bok choy, mushrooms, carrots, and spinach round off a sensational rich broth.
Spicy Tahini Miso Soba Noodles: From My Pure Plants, miso soba noodles that are absolutely delicious and easy to make. The no-cook sauce is ready in 5 minutes.
Easy Miso Noodles: From Running on Real Food, these spicy vegan miso noodles are the perfect choice for a quick, comforting and delicious meal any night of the week.
Spicy Miso Pasta with Fennel and Carrots: From Daily Dish, this spicy miso pasta dish is full of flavor and packed with fresh veggies. It’s super easy to make and can be on the table in under 30 minutes.
Spicy Miso Pasta with Mushrooms and Zucchini: From Vegan Cocotte, this miso pasta with mushrooms and zucchini is the very definition of umami! It’s a delicious dairy-free pasta dish that will definitely surprise your taste buds.
The Creamiest Vegan Fettuccine Alfredo: From Happy Kitchen Rocks, another simple and light vegan fettuccine Alfredo recipe that’s creamy, cheesy and rich. The cauliflower cashew Alfredo sauce will blow your mind!
Creamy Spicy Miso Pasta: From The Fiery Vegetarian, a creamy spicy miso pasta with a quick blender sauce, perfect for a satisfying weeknight dinner.
More tasty miso recipes
Miso Cucumber Salad: From The Forked Spoon, a delicious salad filled with cucumbers, carrots, protein-packed edamame, and tossed with a mouth-watering homemade miso dressing. Perfect for lunch or as a delicious side dish.
Vegan Dragon Bowls with Miso Gravy: From Running on Real Food, these vegan dragon bowls are full of wholesome ingredients and topped with the most delicious miso gravy that really brings it all together. You can use the miso gravy for all kinds of delicious uses like baked fries, roasted veggies and anywhere else you’d use gravy!
Quinoa Pilaf with Miso Dressing: From Daily Dish, this quinoa pilaf is packed with roasted chickpeas and cauliflower and topped with a citrus miso dressing. The perfect vegan and gluten free lunch!
Roasted Carrot Lox (vegan “smoked salmon”): From Cadry’s Kitchen, miso adds salt & tang to this carrot lox recipe. Great on bagels with a slathering of vegan cream cheese.