Miso Brown Rice Soup (Vegan + GF)

Miso Brown Rice Soup (Vegan + GF)

This Miso Brown Rice Soup is warming, comforting and filling, whilst also being 100% healthy and super easy to make!
Course Main Course, Soup
Cuisine Japanese
Keyword miso brown rice soup, miso soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 430kcal
Author Rhian Williams


  • 1/2 leek, thinly sliced
  • 2 Chinese cabbage leafs, roughly chopped
  • 4 shiitake mushrooms, roughly chopped (or sub oyster or maitake mushrooms)
  • 1 vegetable stock cube (ensure gluten-free if necessary)
  • 1 heaped teaspoon miso (ensure gluten-free if necessary)
  • 1 tablespoon sesame oil
  • 1 teaspoon sesame seeds
  • 1 tablespoon tamari (or soy sauce if not gluten-free)
  • Salt + pepper, to taste
  • 300 g (10oz) silken tofu (or sub firm tofu if you prefer)
  • 2 portions cooked brown rice

To serve:

  • Handful of pea shoots (or sub watercress or cress)
  • Kimchi (ensure vegan-friendly if necessary)


  • Drain the tofu, cut into cubes and set aside
  • Place the leeks, Chinese cabbage, shiitake mushrooms, stock cube, miso, sesame oil, sesame seeds, tamari and salt + pepper in a saucepan with enough water to cover
  • Bring to the boil and cook on a low heat for a few minutes until vegetables are cooked
  • Add the tofu and cooked brown rice and mix gently so as not to break up the tofu – cook for a couple of minutes just to warm everything through
  • Taste and add more salt if necessary
  • Serve into bowls and top with the pea shoots


Calories: 430kcal