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Horizontal image of a red bowl filled with broth with chunks of tofu, sliced mushrooms, and seaweed with a spoon inserted into it, next to a green towel

Easy Miso Soup

  • Author: Fanny Slater
  • Total Time: 25 minutes
  • Yield: 4 servings 1x


Delicate tofu, tender shiitakes, and green onions grace the broth of this simple miso soup that comes together in under thirty minutes.


  • 6 cups low-sodium vegetable stock
  • 1 8-ounce package silken tofu, cut into 1-inch cubes
  • 1/2 cup shiitake mushrooms, stemmed and sliced
  • 1 sheet nori (dried seaweed), chopped into large pieces (about 1/2 cup)
  • 4 tablespoons white miso paste
  • 4 medium green onions, chopped (about 1/2 cup)


  1. In a large saucepot over high heat, bring the vegetable stock to a boil. Lower the heat to medium-low and add the tofu, mushrooms, and seaweed.
  2. Simmer, stirring occasionally, until the mushrooms have softened, about 5 minutes. 
  3. Meanwhile, place the miso in a small bowl and whisk in about 2 tablespoons of the hot stock until smooth, to ensure that it doesn’t add lumps to the soup. 
  4. Stir the miso mixture into the soup until fully incorporated. Add the green onions and simmer for 3 more minutes. Season to taste with additional miso paste or a pinch of salt, if desired.
  5. Divide the soup among bowls and serve hot.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Vegetarian

Keywords: miso, soup