creamy cheesy vegan tofu mushroom soup
Creamy vegan tofu mushroom cheesy soup made with shiitake mushrooms, miso, nutritional yeast, kale, and plant milk. Cozy, easy, and dairy-free.
Ingredients
🛒 Ingredients (Serves 4)
- 1 tablespoon olive oil
- 1 small yellow onion finely diced
- 3 cloves garlic minced
- 6 ounces shiitake mushrooms stems removed and sliced
- 14 ounces extra-firm tofu drained and cut into small cubes
- 3 cups unsweetened plant milk soy or oat works best
- 1½ cups vegetable broth optional, for a lighter texture
- ¾ cup shredded vegan cheddar cheese
- ¼ cup nutritional yeast
- 1½ tablespoons white or yellow miso paste
- 2 cups chopped kale stems removed
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika optional
- Salt to taste add only if needed after miso
- 🔁 Optional Add-Ins & Variations
- Extra creamy: add ¼ cup cashew cream
- Spicy: pinch of red pepper flakes or chili oil
- Herby: fresh thyme or parsley for garnish
Instructions
Step 1: Sauté the aromatics
- Heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for 30 seconds, just until fragrant.
Step 2: Cook the shiitake mushrooms
- Add the sliced shiitake mushrooms to the pot. Cook for 6–8 minutes, stirring occasionally, until they release their moisture and begin to brown. This step builds deep, savory flavor.
Step 3: Add the tofu
- Gently stir in the cubed tofu. Cook for 3–4 minutes, allowing it to warm through and absorb some of the flavors in the pot.
Step 4: Create the creamy base
- Pour in the plant milk and vegetable broth (if using). Stir well and bring the soup to a gentle simmer over medium-low heat.
Step 5: Stir in miso and cheesy elements
- Lower the heat. In a small bowl, whisk the miso paste with a few tablespoons of hot soup until smooth, then stir it back into the pot. Add the nutritional yeast and shredded vegan cheddar, stirring until fully melted and creamy.
Step 6: Add the kale
- Stir in the chopped kale and simmer for 5–7 minutes, until wilted but still bright green.
Step 7: Season and finish
- Season with black pepper and smoked paprika (if using). Taste and adjust seasoning if needed — add salt only after tasting, as miso adds natural saltiness.
Step 8: Serve
- Ladle the soup into bowls and serve hot. Garnish with extra vegan cheddar, nutritional yeast, or fresh herbs if desired.