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Mason Jar Miso Soup (Vegan)

Mason Jar Miso Soup

Hearty, healthy delicious Miso soup will be just minutes away after you prep these jars. Just add water and wait five minutes. This recipe makes enough for 32 ounces total. I encourage you to mix it up. All you need is a comparable ratio of veggies to broth. Scallions would be a wonderful addition. Don't have tofu? Don't worry, sub in chick peas instead. A couple of basic rules apply. Miso on the bottom, tofu on the top and the firmer the veggie the smaller the dice. 

Course Lunch, Soup
Cuisine Japanese
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people


  • 3-4 tbsp miso paste, white or red
  • 1/2 cup mushrooms thinly sliced
  • 1/2 cup carrot shredded or grated
  • 1/2 cup corn niblets off the cob
  • 1/2 cup bean sprouts
  • 1 tbsp ginger minced
  • 2 clove garlic minced to taste
  • 3 tsp tamari or soy sauce
  • 1/2 cup firm silken tofu cubed
  • 1/2 cup snow peas thinly sliced
  • 1/2 red pepper diced
  • to taste nori sheet shredded, optional
  • 1/4 cup shredded basil, mint or cilantro optional


  1. Wash and dry your jars. 

  2. If you are using 8 ounce jars then proceed thusly: Place three teaspoons of miso paste at the bottom of each of your four jars. Now equally distribute your minced garlic and ginger into each jar. 

  3. Spoon the soy or Tamari equally between each jar. This does not need to be perfectly equal by any means. 

  4. Layer your veggies and seaweed in any order you find pleasing but save the tofu for the top or it might get mushed.

  5. Close each jar and place in the refrigerator until ready to use.

  6. When ready to use unscrew your mason jar and pour in water that is just off the boil until you have covered your veggies. Cap the jar and let sit 5-8 minutes.

  7. Bon Appetite!