Ten minutes is all it takes to make this quick and easy Miso Soup with Tofu recipe! This Asian-inspired version of the popular Japanese soup is salty, savory, earthy, and so nourishing!
I frequent Japanese restaurants quite often, and one of my favorite things to order is the miso soup. It's practically a staple in Japanese cuisine!
Miso soup is considered very healing and nourishing. It's loaded with probiotics and aids in digestion, which is exactly what I needed after overindulging during the holidays!
Japanese miso soup is traditionally made with dashi kombu (dried kelp) and bonito flakes for the soup stock. But in the interest of time, I eliminated these and used vegetable broth plus miso paste for the stock.
I added in strips of dried seaweed (nori) and veggies for additional flavor. And the result is a quick and easy version of miso soup that you can make in your own kitchen in just 10 minutes!
In This Article:
Ingredients you'll need
There are just six ingredients you'll need to make this delicious and easy miso soup! You won't believe how quickly this miso soup recipe comes together!
- Vegetable broth
- Miso paste (white or yellow)
- Green onions
- Shiitake mushrooms (or white button mushrooms)
- Nori (dried seaweed)
- Silken tofu
[*See recipe card for exact quantities.]
Silken tofu is really delicate which is why you add this ingredient at the very end.
Silken tofu is typically used in miso soup recipes, but you can use any type of tofu in this soup.
How to make this
- In a medium soup pot, bring the vegetable broth to a boil, and then lower to simmer for 5 minutes.
- While the broth is simmering, combine hot water to the miso paste in a small bowl and whisk until smooth until there are no lumps. Set aside.
- Add the green onions and shiitake mushrooms to the broth. Simmer another 5 minutes. Remove from the heat.
- Slowly add in the miso paste mixture. Stir well until combined.
- Lastly, add in the nori strips and silken tofu cubes. Garnish with sliced green onions. Serve while hot.
*[See recipe card for more detailed instructions.]
Top the soup with sliced green onions and serve while hot!
What can you add to miso soup?
There are so many options! Try adding extra greens, like kale or chard. Other types of mushrooms would be a good addition as well!
Tip and tricks
- Silken tofu is very delicate! Take care to slice the tofu block gently so as not to break up the cubes.
- Silken tofu is typically used in miso soup recipes, but you can use any type of tofu in this soup.
- You can add any green vegetables of your choice to the soup, like chard, kale, spinach, etc.
- If you don't like shiitake mushrooms, feel free to use white button mushrooms. Make
- It’s important to whisk the miso paste with hot water to break up the lumps before adding to the soup.
- NEVER boil miso soup once the miso is added because it loses its flavor and aromas.
- It's best to use up this miso soup as the flavor doesn't last more than a few days. If you freeze the soup, remove the tofu first because it will not hold its shape and will break.
Different types of miso paste
Miso paste is made with fermented soy beans, rice barley, and wheat. It has a rich taste that’s salty, savory, earthy, and mildly sweet.
There are different types of miso paste, but these are the most popular:
- White Miso Paste — The smooth flavor of white miso makes it a popular choice in Japan, and is perfect for soups, dressings, and marinades for fish.
- Red Miso Paste — The flavor of red miso paste is more intense yet perfect for hearty soups and marinades for meat and poultry.
- Yellow Miso Paste — This miso paste has a mild, earthy flavor and is better for general use like as a condiment, in soup, marinades, and glazes.
Other miso recipes you may enjoy
Check out these other great recipes on the blog using miso paste. You're going love these!
- Seared Miso Tofu Poke Bowl
- Easy Miso Dressing
- Chocolate Miso Cupcakes
- Miso Tofu and Bok Choy Stir Fry
- Miso Glazed Salmon
- Miso Butternut Squash Soup
Next time you're dining in a Japanese restaurant think about how easy it will be to make your own miso soup at home!
Looking for more nourishing, healthy soups? Check out these recipes!
- Miso Chicken Noodle Soup
- Easy Thai Clear Soup with Chicken and Tofu
- Easy Wonton Soup
- Ginger and Turmeric Cauliflower Soup
- Classic Hot and Sour Soup
Miso Soup with Tofu Recipe
Ten minutes is all it takes to make this quick and easy Miso Soup with Tofu! This Asian-inspired version of the popular Japanese soup is salty, savory, earthy, and so nourishing!
- Total Time: 10 min
- Yield: 4 1x
Ingredients
- 4 cups organic vegetable broth
- 3 tablespoons miso paste (white or yellow)
- 2-3 tablespoons water
- 3 green onions with white parts, sliced
- 6 ounces shiitake mushrooms, thinly sliced (or white button mushrooms)
- 1 sheet of nori (dried seaweed), cut into rectangles
- 8 ounces silken firm tofu, cut into cubes
- Sliced scallions for garnish
Instructions
- In a medium soup pot, bring the vegetable broth to a boil, and then lower to simmer for 5 minutes.
- While the broth is simmering, combine hot water, one tablespoon at a time, to the miso paste in a small bowl and whisk until smooth until there are no lumps. Set aside.
- Add the green onions and shiitake mushrooms to the broth. Simmer another 5 minutes. Remove from the heat.
- Slowly add in the miso paste mixture. Stir well until combined.
- Add in the nori strips and silken tofu cubes. Garnish with sliced green onions and serve while hot.
Notes
- Silken tofu is very delicate! Take care to slice the tofu block gently so as not to break up the cubes.
- Silken tofu is typically used in miso soup recipes, but you can use any type of tofu in this soup.
- You can add any green vegetables of your choice to the soup, like chard, kale, spinach, etc.
- If you don't like shiitake mushrooms, feel free to use white button mushrooms. Make
- It’s important to whisk the miso paste with hot water to break up the lumps before adding to the soup.
- NEVER boil miso soup once the miso is added because it will lose its flavor and aroma.
- It's best to use up this miso soup as the flavor doesn't last more than a few days. If you freeze the soup, remove the tofu first because it will not hold its shape and will break.
- Cook Time: 10 min
- Category: Soup
- Method: Stove top
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size:
- Calories: 104
- Sugar: 3.6 g
- Sodium: 557.7 mg
- Fat: 3.8 g
- Carbohydrates: 10.9 g
- Protein: 7.8 g
- Cholesterol: 0 mg
Dianne says
This was simple and delicious recipe. I only had wakame on hand so I used that instead of a nori sheet. It was a wee bit salty after I added the miso paste so I had to add a little bit of hot water.
I also have little bags of dashi stock that make 600 ml. I just made up the difference of the four cups of veggie stock with water and a teaspoon of veggie stock paste.
We'll definitely be making this often. The broth is delicious to sip on even without adding in all the extras.
Asian Inspired Eats says
These are great modifications to the miso soup, Dianne! So glad you enjoyed the recipe. It's definitely a favorite in our house.
Lisa says
I made this yesterday and it was quick, easy, healthy and super delicious! I may try it with super firm tofu next time. Thank you so much for the recipe.
Asian Caucasian says
So glad you liked the miso soup recipe, Lisa! It's my go-to easy soup recipe for the chilly weather. The tofu works silky or firm.
Karen Schiffer says
Miso soup is one of my faves! I always wanted to try to make this at home and now I can! Getting the ingredients this week, thanks for the easy recipe! 😘
Asian Caucasian says
I'm so excited that you want to try this miso soup recipe! You're going to be blown away at how easy it is to make! Hope you enjoy as much as we do, Karen!