Easy Miso Soup

We have always enjoyed miso soup at our favorite sushi restaurant, but we never realized how easy it is to make at home. I was very excited when I found miso paste at our local market.

The Best Easy Miso Recipe | Foodal.com

Miso soup has a distinctive mild flavor that is very soothing. It makes a great first course, or it is perfect when you are looking for a simple broth to enjoy with a salad for a light lunch.

This versatile soup is traditionally made with tofu, but you can customize it to your preferences by adding meat or seafood.

Easy Miso Soup Recipe | Foodal.com

The key ingredient in miso soup is miso, a Japanese soybean paste. It is available in a few different varieties including red and white, which are the most common.

Hikari Organic Red Miso Paste available on Amazon

This paste normally comes in a sealed plastic container, and it can be stored for a long time in the refrigerator.

Emerald Cove Silver Grade Wakame (Dried Seaweed)

You will also need wakame, which is dried seaweed. If you can’t find it locally, you can get it from Amazon as well.

Note: This soup is traditionally prepared with dashi stock. All of the powdered dashi that I came across at my local market contained MSG (which is one of my migraine trigger foods).

Japanese Hon Dashi Bonito Fish Soup Stock

If you choose, you can add dashi granules to the water before boiling.

Lynne’s Note

Seaweed a.k.a. Laver, Kim (Korean), or Wakame (Japanese) contains a significant amount of natural MSG (a.k.a. glutamic acid). If you are ultra sensitive, you may want to avoid it – this would also place a lot of different Japanese, Korean, Vietnamese, and Chinese (the real stuff, rather than Americanized versions) dishes off limits for you as well. On the other hand, studies have shown that very few people actually have a true sensitivity to MSG, and glutamic acid is found to some degree in most foods with that delectable umami flavor.

Best Easy Miso Soup Recipe | Foodal.com
Easy Miso Soup
Votes: 4
Rating: 4.5
You: 4
Rate this recipe!
Print Recipe
Servings
4 people
Servings
4 people
Best Easy Miso Soup Recipe | Foodal.com
Easy Miso Soup
Votes: 4
Rating: 4.5
You: 4
Rate this recipe!
Print Recipe
Servings
4 people
Servings
4 people
Ingredients
  • 6 cups water You can also substitute vegetable stock
  • 4 tablespoons miso paste red or white
  • 1 8 ounce package silken tofu cut into 1 inch cubes
  • 2 green onions chopped, scallions
  • 1/4 cup dried wakame seaweed
  • 1/2 cup mushrooms sliced
Servings: people
Units:
Instructions
  1. Place water in a pot and bring to a boil.
  2. Lower heat to medium - low and add the tofu, mushrooms, and nori.
  3. Simmer for 5 minutes.
  4. Spoon the miso paste into a medium bowl.
  5. Ladle about 1/2 cup of the dashi stock into the bowl and stir in order to incorporate the miso paste. Mix until smooth.
  6. Add the miso paste to the pot and stir well.
  7. Add green onions and simmer for 2 -3 more minutes.
  8. Serve immediately.
Recipe Notes

Best Easy Miso Soup Recipe | Foodal.com

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About Jennifer Swartvagher

Jennifer is an experienced journalist and author. Her work has been featured on TODAY Parents, The New York Times Blog, BlogHer, Scary Mommy, and scores of other parenting and cooking publications.

19 thoughts on “Easy Miso Soup

  1. That is a very simple miso soup recipe, but it looks and sounds great. Miso is my preferred soup whenever we go out for Chinese or anything Asian. Wonton soup is pretty good, too, though. I haven’t had Miso in a few weeks, I’d say if I had to take a guess. Thanks for the great recipe!

  2. Miso has been a savior to me when traveling as it’s vegan I can always have it. I know some may use fish stock but many don’t because so many vegans and vegetarians use it as a base for noodles or dumplings. With some udon noodles and a few dumplings it a meal for me. I also like to have it when I am under the weather as it is soothing and healing, my version of chicken soup.

  3. Despite loving Asian food, I have never tried miso soup. I don’t have these ingredients on hand, but I do think I can get them locally, and if not, it’s good to know that I can order them through Amazon. Thanks for the recipe, and the links. I’m sure many aren’t able to find some of these ingredients where they are. I might actually try it with the tofu, since I occasionally enjoy that, too.

  4. I have never eaten miso before, or a liquid soup like depicted in the picture. I like all the ingredients though and think they will make a nice flavor. It is good to have a recipe showing how to use the miso and I look forward to trying it out. I have read that it is healthy and tasty, so that is what I love in my diet. I also know the silken tofu will absorb all those flavors and be like a delicacy.

  5. I didn’t realize how easy miso is! I figured it took a lot of work and have always just ordered it when out. I will certainly give this a try at home on my next Asian dinner night. I have never noticed the paste or wakame at my normal supermarket, however there is a Chinese grocery just down the street I never really had an excuse to check out. Excuse found!
    I once had a spicy miso when I was traveling, I wonder what the proper ingredient would be to use to make that?

  6. I’ve only ever come across miso soup in dehydrated packets, ready for boiling water to be added. a from-fresh recipe seems much more appealing and authentic. Like jonyMacdonald above, I’d be interested in trying a spicier version too so was wondering wnat the best thing to add to give it a bit of a kick would be?

  7. Miso soup is a comfort food for many people where I live. It’s one of the few things that doesn’t trigger my soy sensitivity, because the soybeans are fermented. But since most restaurants use tofu, I either have to forgo it, or pick out the tofu and give it to someone else, haha. When it’s been homemade I’ve only ever had it out of the dehydrated packets, never made miso soup out of the paste. I’ll definitely have to try it out, perhaps with some soba noodles and extra veggies.

    For those interested in a spicy variation, gochujang seems to be the go-to ingredient for this. If it’s difficult to locate any gochujang, you could always mix in a little bit of sriracha after you’ve made your soup.

  8. Miso soup is one of my favorites and I did not realize it is so easy to make! I have always resorted to going to my favorite Sushi restaurant to eat it. This recipe seems simple enough that I might try to make it tonight! Paired with a nice salad this soup makes an easy lunch for me and my family. It is light and hearty and the flavors are amazing. Thank you for this recipe, I cannot wait to try it!

  9. Thank you for this recipe! We went out for sushi the other night and I tried miso soup for the first time, and absolutely loved it. I have never known exactly miso is though; I always see onions or some similar vegetable pictured around miso soup, so I had assumed it was some sort of vegetable itself. I didn’t know it was a soybean paste, very interesting! Who knew making this delicious soup could be so simple? 🙂

  10. This is great. I’ve always loved miso soup – in fact I’d say it’s my favorite of all, just because it feels so light yet filling at the same time. I always feel healthier after having it. And for all this time I thought it must have been a difficult dish to prepare, but this recipe looks very easy!
    Thanks for this recipe, I’m definitely going out to buy some paste now, and try my hand at this!

  11. Learning that one can make miso soup at home got me all excited already and I’m definitely bookmarking this, but the ingredients seem kind of pricey.

    About how many of these could one prepare using up to $50 worth of ingredients? Would the ingredients last for over a week assuming one eats miso soup every other day?

  12. As a fan of Japanese cuisine, I thank you so so much for this recipe, miso soup is used in Japanese cuisine so much and I’ve tried many recipes that haven’t turned out that great, I’m going to go out and purchase the ingredients and try making miso soup with the ingredients now!

  13. Nori rolls and Miso soup are definitely Japan’s gift to the culinary world, or at least my world! We keep a container of miso in the fridge on the ready at all times! Sometimes we make a traditional Miso soup like the author outlined above, but we also use it quite often in other soups. Whenever we make any kind of soup that has a liquid broth (not too thick) we get a smaller pot, add some soup and toss a little miso in it! It’s healthy and that powerful miso flavor compliments almost anything. We also have made salad dressings with miso. Good stuff!!

  14. My brother makes miso soup full of tofu and green onions. I love it then and I love it now. However, since he moved out of the house, he has never made miso soup for us anymore. But with this, I can make it myself (my brother doesn’t like to share his recipe), and perhaps, along with enjoying the soup, I’ll reminisce the times when we were young. 🙂

  15. With the snow storm coming to the East coast this weekend I think it would be an amazing time to try this! Cozied up in my apartment a fresh soup and a book! Now I can’t wait for this snowstorm to start! Thank you so much for an easy to follow and fun recipe!

  16. I don’t think I have ever had miso soup. I don’t eat at Sushi places though either. I may try it at a restaurant sometime to see if I like it. If it’s good I’ll see about making it at home.

  17. Thank you so much for sharing this one with us, as a big fan of Japanese culture, and well, who am I kidding, Japanese food in general this sounds extremely well, especially when it’s cold in our towns. But I guess that the only problem here is that I haven’t seen the Miso at my local market… I guess that I need to do my online research and choose the best option, I’m pretty sure that it will worth it.

  18. This sounds very easy. I’ve made this before and had a hard time because I thought you had to have the dashi or at least a bit of fish flavour in there. I’ve done all kinds of things to get it in there, like boiling down a little bit of fish to make fish stock. Too much work! I don’t know why I never thought of just skipping it entirely.
    Can you use regular nori to replace the seweed? I have miso paste but no wakame. Or would that be lacking in flavour?

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