Miso Soup Recipe tastes clean, savory, and cozy, like a warm hug in a bowl with a little ocean breeze. It works perfectly for busy home cooks who want a light lunch or starter in under 20 minutes. I first learned this version while broke in a tiny apartment, and it still saves my weeknight sanity.
Why You Should Try This Miso Soup Recipe
This Easy Miso Soup Recipe brings deep umami flavor with almost zero effort. You get a restaurant-style bowl with tender tofu, silky miso broth, and soft seaweed without hunting for fancy ingredients.
The recipe fits beginners, college kids, and tired parents who want something nourishing but quick. You cook everything in one pot, so cleanup stays easy and your sink does not stage a revolt.
“This Miso Soup Recipe tastes like my favorite Japanese restaurant, but I made it in 15 minutes in my tiny kitchen!” – Sarah ★★★★★
Ingredients You’ll Need
Broth base
- 4 cups low-sodium vegetable broth or dashi stock
- Use instant dashi granules for a shortcut; I like Hondashi for consistent flavor.
- If you use regular broth, choose low-sodium so the miso does not turn the soup too salty.
- 1 ½ to 2 tablespoons miso paste (white or yellow miso for mild flavor)
- White miso tastes sweeter and milder, great for kids or miso beginners.
- Red miso tastes stronger and saltier; use 1 tablespoon and taste as you go.
Protein and veggies
- 6 ounces firm or extra-firm tofu, cut into small cubes
- Firm tofu holds its shape better than soft tofu in this soup.
- Use pre-cubed tofu if your store sells it and you want to save a few minutes.
- 2 green onions, thinly sliced (white and green parts separated)
- ½ cup thinly sliced mushrooms (shiitake, cremini, or button)
- ¼ cup dried wakame seaweed or ½ cup fresh seaweed, chopped
- Dried wakame expands a lot, so measure lightly.
- If you skip seaweed, the soup still tastes great, just a bit less ocean-y.
Seasoning and extras
- 1 teaspoon soy sauce or tamari, plus more to taste
- ½ teaspoon toasted sesame oil
- ½ teaspoon grated fresh ginger (optional but very tasty)
- 1 small clove garlic, very finely minced or grated (optional)
- A pinch of red pepper flakes or a few drops of chili oil (optional, for heat)
Pantry shortcuts and substitutions
- Use miso paste from brands like Hikari or Miko; they stay consistent and easy to find in many supermarkets.
- If you cannot find wakame, use a small handful of baby spinach or chopped bok choy at the end of cooking.
- Swap tofu with thinly sliced cooked chicken or shrimp if you want a non-vegetarian version.
- Use gluten-free tamari and gluten-free miso if you cook for someone with gluten sensitivity.
Equipment list
- Medium saucepan or small Dutch oven
- Small bowl or measuring cup for dissolving miso
- Ladle
- Whisk or fork
- Sharp knife and cutting board
Tips & Tricks
- Heat the broth until hot but not boiling when you add miso, because high heat can dull the flavor and nutrition.
- Scoop some hot broth into a bowl, whisk in the miso until smooth, then pour it back so the miso blends evenly.
- Slice green onions thin so they soften quickly and taste mild, not harsh.
- Add tofu at the end and stir gently so the cubes stay intact and do not crumble.
- Taste before adding extra soy sauce, since miso already brings salt.
- Use white miso for a gentle flavor or mix white and red miso for deeper umami.
- Soak dried wakame in warm water for 5 minutes, then drain, so you control how much it expands in the pot.
- Cook mushrooms first to bring out their flavor before you add broth.
- Make a double batch of broth and store half without miso; add miso fresh when you reheat for better taste.
- Keep chili oil or red pepper flakes on the table so spice lovers can heat their own bowl.
How to Make Miso Soup
1: Prep the ingredients
Pat the tofu dry with a clean towel and cut it into small cubes, about ½ inch. Slice the green onions, keeping the white and green parts in separate piles. Rinse the dried wakame briefly, then soak it in a small bowl of warm water for about 5 minutes until it softens.
Slice the mushrooms thin so they cook quickly and evenly. Grate the ginger and garlic if you use them. Set everything near the stove so you cook without running around the kitchen like a cooking show contestant.
2: Cook the mushrooms and aromatics
Place your saucepan over medium heat and add a tiny drizzle of neutral oil if you use mushrooms. Add the sliced mushrooms and cook for 3 to 4 minutes, stirring often, until they soften and release some liquid. Toss in the white parts of the green onions, ginger, and garlic.
Cook for another 1 to 2 minutes until the kitchen smells very inviting. Keep the heat at medium so the garlic does not burn. If anything starts to brown too fast, lower the heat and stir.
3: Add broth and seaweed
Pour in the vegetable broth or prepared dashi. Drain the soaked wakame and add it to the pot. Stir everything and bring the broth to a gentle simmer, not a hard boil.
Let the soup simmer for about 5 minutes so the flavors mingle and the seaweed softens fully. Taste the broth at this point; it should taste pleasant but still mild, since you have not added miso yet. Adjust the heat to keep a light simmer.
4: Temper and add the miso
Scoop about ½ cup of the hot broth into a small bowl or measuring cup. Add the miso paste to that bowl and whisk with a fork until the mixture turns smooth and creamy with no lumps. Lower the heat under the pot so the soup sits just under a simmer.
Pour the miso mixture back into the pot while you stir gently. Add soy sauce and sesame oil, then taste and adjust with a little more miso or soy sauce if needed. Keep the soup hot but avoid boiling after you add miso.
5: Add tofu and finish the soup
Slide the tofu cubes into the pot and stir very gently so they do not break. Let the soup heat for 2 to 3 minutes so the tofu warms through and soaks up some flavor. Add the green parts of the green onions.
If you like a bit of heat, sprinkle in red pepper flakes or add a few drops of chili oil. Taste one more time and adjust seasoning. Turn off the heat and serve the Easy Miso Soup Recipe right away while it still steams.
What to Serve with Miso Soup
Serve this Easy Miso Soup Recipe as a starter with veggie sushi rolls, cucumber salad, or a simple bowl of steamed rice. It pairs nicely with teriyaki chicken, baked salmon, or crispy tofu for a full meal. You can also pour it into a thermos and pack it with a rice bowl and sliced fruit for a cozy lunch.
I like to add a side of edamame sprinkled with sea salt or a quick cabbage slaw for crunch. If you cook for kids, serve the soup with plain rice and orange slices to keep the meal gentle and bright.
Storage Options
- Cool leftover miso soup to room temperature within 1 hour, then store it in an airtight container in the fridge for up to 3 days.
- For best flavor, store the broth with veggies and tofu separately from the miso; add fresh miso when you reheat.
- If you already mixed in the miso, you can still chill the soup, but reheat it gently over low heat and avoid boiling.
- Freeze the broth with mushrooms and seaweed for up to 2 months, but add tofu and miso fresh after you thaw and reheat.
- Reheat on the stove over low to medium-low heat until hot, or warm individual bowls in the microwave in short bursts, stirring between each.
Easy Miso Soup Recipe
Ingredients
Instructions
- In a medium saucepan, bring the dashi stock to a gentle simmer over medium heat.
- Add the dried wakame seaweed and simmer for 2–3 minutes until it rehydrates and softens.
- Reduce the heat to low. In a small bowl, whisk the miso paste with a ladleful of hot dashi until smooth, then stir the mixture back into the pot. Do not let the soup boil once the miso is added.
- Gently add the cubed tofu and warm through for 2–3 minutes without boiling.
- Remove from heat, stir in the sliced green onions, and taste, adjusting miso if desired.
- Serve immediately while hot.
Notes
Approximate per 1 serving (1 cup): 60–80 calories; fat 2–3 g; saturated fat 0.3–0.5 g; carbohydrates 6–8 g; fiber 1–2 g; sugars 2–3 g; protein 4–6 g; sodium 650–850 mg. Values will vary based on brands, type of miso, and portion size.
Miso Soup Recipe