[[ recipeID=recipe-9l8j96q3b, title=The Best Vegan Caramelized Onion Miso Soup ]]

The Best Vegan Caramelized Onion Miso Soup


The secret to creating this dish is the Miso Master Traditional Red Miso paste. Caramelized onions create a unique, slightly sweet, deep caramel, umami flavor. In a classic French Onion Soup the onions come together with beef broth, but our secret weapon is red miso paste which we use to create this deeply satisfying miso soup. This is one recipe you don’t want to pass up! 

Servings: 6 Bowls

  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins




Caramelized Miso Onions

  • 2 ½ tablespoons Mellow White or Sweet White Miso
  • 2 pounds Sweet White or Yellow Onions
  • 2-3 Shallots
  • 1 tablespoon Olive Oil
  • 1 cup Filtered Water

Miso Soup Base

  • 150g Traditional Red Miso  , Country Barley Miso, or Brown Rice Miso paste
  • 6 cups Filtered Water
  • 1 tablespoon Vegetable Bouillon Base (concentrated)
  • 1 tablespoon Balsamic Vinegar
  • 2 tablespoons Mushroom Powder
  • 1 tablespoon Nutritional Yeast
  • ¼ teaspoon Garlic Powder
  • ¼ teaspoon Onion Powder
  • ¼ teaspoon Dry Mustard
  • ¼ teaspoon Dried Oregano
  • ¼ teaspoon Paprika
  • ¼ teaspoon Dried Sage
  • ¼ teaspoon Dried Thyme
  • Fresh Cracked Pepper (to taste)


  1. Set oven to 425 degrees. Slice onions and shallots in thin slices. Add sliced shallots and onions to a large, deep oven safe soup pot and spread them out on the bottom of the pot.  Sprinkle olive oil on onion mix and toss to coat.  Heat 1 cup water and dissolve white miso paste (mellow or sweet) in water, whisking to combine. Pour miso broth over onion mixture and toss to coat.
  2. Cook onions (covered) in oven for 15 minutes. Remove from oven and flip onions. Your goal is to get them nice and browned on all sides. Don’t worry of the pan starts to look a little “crusty” – that is a good thing! Continue to cook covered another 10-15 minutes. Remove from oven and toss again. Turn oven down to 400 and finish cooking uncovered for 10 minutes or until brown and soft (taste one to see if they are sweet and “caramel” tasting) Remove pot from oven and set up on the stove.
  3. While onions are cooking, make the broth by adding all the ingredients to a separate soup pot and bring it to a gentle boil then turn down to simmer for about 5-10 minutes. Whisk or stir to ensure all ingredients are well blended and that miso paste is dissolved. Turn off heat and set aside until onions are finished caramelizing.
  4. Remove one cup of the broth and add it to the pan with the onions. You are using this broth to deglaze the onion pan. Scrape the sides and bottom of the pan and get any cooked onion bits mixed into the broth. **This is where a good amount of the deep, rich flavor comes from in this soup.**  Once all the sides and bottom of the onion pot are deglazed, add in the remaining broth and allow to simmer to incorporate the flavors about 10-15 minutes.
  5. Taste the broth while simmering. If the broth is not deep enough in flavor or too thin; continue to simmer and don’t adjust the spices yet. Once it is the right texture and flavor depth, taste and adjust the spices. For the best results with any soup allow it to sit refrigerated overnight to develop full flavor. Serve with a crust of bread or make it a meal by adding roasted veggies or vegan sour cream.


Soup is always better when it sits overnight. Don't rush the onions, they are what make this soup so rich and delicious.