Easy and tasty vegan french onion soup recipe that uses miso. I love french onion soup and I love miso soup and this hybrid of them is delicious but simple and easy to make. It has a rich depth of flavour but is only made from three ingredients. I used to make miso soup with all the traditional ingredients (dashi, kombu, white miso, black miso, mirin and katsuobushi) but these are expensive and difficult to pickup, let alone versions without additives. So instead I make this version that I’m very happy with and my bank balance is far healthier.
This recipe does take a while to make as the onions are cooked in their own juices for an hour. But it’s a great recipe for a day when you are in no rush and can stick it on the hob and get on with other tasks in the background. Cooking onions for an hour is the secret to this delicious soup, they slowly caramelise giving a rich depth of flavour.
If you don’t have miso you can replace with stock, but I would recommend to try it with miso as it gives a unique umami flavour that is different from stock. I like to top this with an oat cake and my own sunflower seed cheese (this is a simple vegan cheese recipe) but you can use any vegan cheese in its place. If you are avoiding soy you can get versions of miso made from fermented chickpeas.
Vegan French Onion Miso Soup Recipe
- Total time: 1h 20m
- Yield: 4 servings
- Calories: 115 cal
- 6 medium onions. about 1kg
- 2 tbsp dark miso
- 2 tbsp balsamic vinegar
- 2 cups / 500ml water
Optional to top
- Sunflower seed cheese, grated
How to Make
- Cut all the onions into thin slices.
- Place in a pan, cover with a lid and cook on a very low heat for an hour. Stir every 10-15 mins.
- After an hour the onions should be caramelised. If not return to the heat for 10 min intervals until they are a light brown.
- Stir in the water, miso and balsamic vinegar. It should be warm enough to eat straight away, if not return to the heat and gently heat for a few mins. Heating destroys much of the goodness in the miso so don’t bring to a boil.
- Serve as it is or with some bread / oat cake covered in vegan cheese floating on the soup.
- Any left overs will last for a few days in the fridge.