Miso Soup

Miso soup is a simple, comforting Japanese-inspired soup that warms both body and soul. Light yet flavorful, it’s perfect for busy weeknights, cozy dinners, or a soothing start to the day. I like to whisk the miso paste gently into the broth so it dissolves smoothly without lumps. With tender tofu, seaweed, and green onions, this soup is quick to make and easy to enjoy anytime you want a calm, nourishing bowl.

a bowl of miso soup on a 1

Why You Will Love This Recipe

You’ll love this miso soup for its rich umami flavor, effortless preparation, and versatility. It’s cozy, weeknight-friendly, and comes together in under 20 minutes. The recipe is flexible—you can adjust ingredients or add extras depending on what’s on hand. It’s budget-friendly, light yet satisfying, and makes a soothing starter or snack. Leftovers keep well in the fridge, making it easy to reheat and enjoy later. This soup is comforting, approachable, and a Pinterest-worthy addition to any mealtime routine.

a bowl of miso soup on a

Ingredients

Tip: Use white or yellow miso paste for a mild, slightly sweet flavor.

  • 4 cups water
  • 3 tbsp miso paste
  • 1/2 cup firm tofu, diced
  • 1 sheet nori or wakame, cut into small pieces
  • 2 green onions, thinly sliced
  • 1/2 tsp sesame oil (optional)
  • 1/4 tsp salt or to taste
a bowl of miso soup and its

Instructions

Step 1: Preparation
Gather all ingredients and cut tofu into small cubes. Slice green onions and cut seaweed into bite-sized pieces. Have miso paste measured and ready for smooth, easy mixing later.

Step 2: Main Cooking Process
In a pot, bring water to a gentle simmer. Add tofu and seaweed, letting them warm through without boiling, so tofu stays firm and seaweed softens.

Step 3: Combining Ingredients
Place miso paste in a small bowl, ladle a bit of hot broth into it, and whisk until smooth. Gradually stir miso mixture back into the pot to avoid clumping and keep the broth silky.

Step 4: Finishing & Final Simmer
Add green onions and optional sesame oil. Simmer another 1–2 minutes, then remove from heat. Serve immediately while warm for the best flavor and aroma.

Why This Recipe Works for Busy Days

Miso soup comes together quickly with minimal prep and few ingredients. It’s perfect for making ahead or keeping leftovers for later, so you always have a warm, nourishing bowl ready. One pot, simple steps, and fast cleanup make it ideal for busy schedules.

Tips & Tricks

  • Dissolve Miso Properly: Always mix miso with a bit of warm broth first to avoid clumps and maintain smooth texture.
  • Don’t Boil: Boiling miso can kill its delicate flavor. Keep the soup just below a simmer for best results.
  • Tofu Texture: Use firm tofu and add it near the end so it doesn’t break apart.
  • Flavor Adjustment: Taste before serving; add a pinch of salt or a drop of sesame oil to enhance the savory notes.

Variations

  • Meaty Version: Add cooked, shredded chicken or thinly sliced shrimp for extra protein and a heartier soup.
  • Vegetarian Option: Stick to tofu and seaweed or add mushrooms for more texture and flavor.
  • Ingredient Swap: Replace nori with wakame or other edible seaweed; swap green onions for chives for a subtle twist.
  • Flavor Boost: Stir in grated ginger or a few drops of soy sauce to deepen the umami and warmth of the soup.

Serving Suggestions

  • Light Starter: Serve in small bowls before a larger meal for a gentle, warming beginning.
  • Cozy Lunch: Pair with a side of steamed rice or rice balls for a simple, filling lunch.
  • Family Dinner: Add extra tofu or vegetables to make it a main dish for a lighter evening meal.
  • Pinterest Presentation: Garnish with thinly sliced green onions and a small seaweed strip for a clean, photogenic look.

Storage Instructions

  • Fridge Storage: Store cooled soup in an airtight container for up to 2 days. Add fresh green onions when reheating for brightness.
  • Reheating: Warm gently on low heat, avoiding boiling to preserve miso’s delicate flavor.
  • Freezing: Freezing is not recommended as miso’s flavor and tofu texture can change. Prepare fresh for best taste.
  • Make-ahead Tips: Keep ingredients prepped separately and add miso just before serving to maintain flavor and texture.

Recipe Timing

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Rest Time: 0 minutes
  • Total Time: 15 minutes

Nutrition Information (Approximate)

Calories: 60–80 per serving
Protein: 5–7g per serving
Key nutrients: protein from tofu, iodine from seaweed
Values are estimates and may vary depending on ingredients or portion sizes.

FAQs

Yes, store broth and tofu separately; add miso just before serving.

Always whisk miso with a small amount of warm broth before adding to the pot.

Firm tofu is best; soft tofu can break apart too easily.

Don’t boil the miso; simmer gently to keep flavor smooth.

Up to 2 days in the fridge; best freshly made.

Conclusion

Miso soup is simple, cozy, and endlessly adaptable. You can adjust tofu, seaweed, or seasoning to suit your taste or add extra vegetables for a heartier bowl. It’s quick, gentle on the kitchen, and perfect for busy evenings or a quiet, comforting moment. Keep it in rotation, and enjoy a warm, soothing bowl of miso soup anytime you need a touch of comfort.

Miso Soup
Print

Miso Soup

Recipe by Edan SalamonCourse: Soups
Servings

3

servings
Prep time

5

minutes
Cooking time

10

minutes
Calories

80

kcal

A light, comforting miso soup with tofu, seaweed, and green onions. Quick to make and perfect for cozy meals or busy weeknights.

Ingredients

  • 4 cups water

  • 3 tbsp miso paste

  • 1/2 cup firm tofu, diced

  • 1 sheet nori or wakame, cut into small pieces

  • 2 green onions, thinly sliced

  • 1/2 tsp sesame oil (optional)

  • 1/4 tsp salt or to taste

Directions

  • Gather all ingredients. Dice tofu, slice green onions, and cut seaweed into bite-sized pieces.
  • Bring water to gentle simmer in a pot. Add tofu and seaweed, warming gently without boiling.
  • Whisk miso with a bit of warm broth, then stir into soup to keep smooth.
  • Add green onions and optional sesame oil. Simmer 1–2 minutes, remove from heat, and serve warm.

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