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Impossibly Easy 15-Minute Miso Soup

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All you need is 15 minutes to get this simple, flavorful, umami-rich Miso Soup on the table! For busy weeknights, that is a total win in and of itself. But adding to its lure, it’s also incredibly nutritious and vegetarian. Big fan!

This humble dish, traditionally served alongside a main course, showcases the unique properties of miso paste, a fermented soybean product boasting a complex profile of umami – the savory “fifth taste” highly prioiritized in Japanese cuisine. I’m using red miso paste, but feel free to use another variety.

Be sure to try my Miso Soup with Mushrooms next or check out all of my easy soup recipes. And if you’re looking for great ways to use up leftover miso paste, first and foremost on your list should be my broiled miso salmon (it cooks in just 8 minutes!) or these delicious miso steak bites!

Ingredients for miso soup.
Here’s what you’ll need to make miso soup at home.

What You’ll Need

  • Water
  • Hondashi powder, which is easier and more accessible than making dashi at home.
  • Seaweed
  • Tofu: I like to use soft tofu, but you can easily substitute with any variety you prefer.
  • Red miso paste, though white miso and yellow miso also work.
  • Green onions
  • For serving (optional): hot chili oil, toasted sesame seeds, sesame oil, and/or watercress (or other micro greens)

Directions

  1. Make the broth. Place water in a large pot, then bring to a boil. Add hondashi powder, crumbled seaweed, and cubed tofu. Simmer for about 5 minutes.
  2. Add the miso paste. Turn off the heat. Let me say this again: turn off the heat! This is the only way to ensure the nutritional benefits of miso remain. Place a few tablespoons of miso paste in a fine mesh sieve, then lower into the soup. Use a spatula or whisk to help dissolve the miso into the water.
  3. Garnish, then serve! Finish with sliced scallions, then enjoy warm with chili oil (and any additional toppings you like) right on top.
With the heat off, dissolve the red miso paste.
With the heat off, dissolve the red miso paste.

FAQs

Can I use firm tofu?

Sure! My preference is for soft (or silken) tofu, but you can use what you like.

I can’t find hondashi powder. What can I use instead?

You can make dashi by simmering a piece of kombu (dried kelp) and bonito flakes in water, then straining the liquid. Check on Amazon or Instacart, though — it’s more widely available in my area than I originally thought!

Can I add other veggies?

Absolutely! Mushrooms, spinach, and baby bok choy are all popular additions.

Ari’s Best Tips!

  • Dissolve the miso paste in a small sieve: Whisking the the miso paste into the pot directly in a small sieve ensures there is no clumping. You can also mix it separately with a small amount of hot broth in a separate bowl before adding to the soup.
  • Don’t boil miso: Always add miso paste after the soup is removed from direct heat to preserve its delicate flavors and beneficial probiotics.
  • Adjusting saltiness: The saltiness of miso paste can vary by brand, so taste the soup before adding any additional soy sauce or tamari.
Give the miso soup a good stir.
Give the soup a good stir.

Make-Ahead, Leftovers, & Storage

  • To make-ahead: You can prepare the broth in advance and store it in the fridge for up to a week. When ready to serve, heat the broth and add the miso paste (just before serving to maintain the probiotic benefits!) and other ingredients.
  • Leftovers and storage: Leftover miso soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat. Avoid boiling to maintain the flavor and nutrients of the miso.
  • Freezing instructions: Technically, miso soup can be frozen, but it’s best to freeze it without the tofu and miso paste. Add these ingredients fresh when reheating. Freeze the soup in airtight containers for up to 2 months. Thaw in the refrigerator overnight before reheating.
Divide the miso soup into bowls then top with scallions.
Divide the miso soup into bowls then top with scallions and microgreens.

Ideas For Serving

I’m not a miso soup purist, but if you are, feel free to skip this entirely. For added texture, I really love to top the soup with watercress or micro greens, a sprinkle of nutty, toasted sesame seeds, a little sesame oil (just love that flavor!), and sliced green onions.

Miso soup is typically enjoyed as a starter, but it can also be a light meal. If I were creating a Japanese-inspired dinner menu, I’d consider pairing it with the following:

  1. Beef and scallion negimaki
  2. Spicy tuna crispy rice
  3. Soy sauce eggs (with seasoned sushi rice)
  4. Blistered string beans with garlic
  5. Miso salmon or miso salmon bites (because of course)
Easy homemade miso soup topped with sesame seeds and watercress.

Warm, comforting, and on the table in just 15 minutes — it’s really hard to beat the convenience or nutritional benefits that are packed into this humble soup.

If you make this easy Miso Soup recipe, please let us know by leaving a review and rating below!

And make sure to sign up for our newsletter and follow along on InstagramTikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! Don’t forget to tag us on social channels when you make a recipe at #wellseasonedstudio and upload your photos below! We love seeing what you’re up to in the kitchen!

Miso soup with tofu, sesame seeds, and watercress.
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How To Make Miso Soup

Miso Soup is a quintessential part of Japanese cuisine that is not only delicious, but incredibly nutritious. Here, we're using red miso paste, which adds a rich umami flavor. The resulting broth, enhanced with hondashi powder and nori, is both savory and slightly sweet. A perfect light starter to any Japanese-inspired meal. Gluten-free, dairy-free.
Course Dinner, Lunch, Soup
Cuisine Asian, Japanese
Diet Gluten Free, Vegan, Vegetarian
Keyword how to make miso soup, miso paste, miso soup recipe, what is hondashi powder, what is miso soup
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 servings
Calories 154kcal
Author Ari Laing

Equipment

Ingredients

  • 4 cups water
  • 1 tsp hondashi powder
  • ¼ cup seaweed, broken into small pieces
  • 8 oz soft tofu, drained and cut into ½-inch cubes
  • 3 Tbsp red miso paste, white miso and yellow miso also work!
  • 3 green onions, thinly sliced
  • Hot chili oil, optional, for serving

Optional garnishes

  • Toasted sesame seeds
  • Watercress or microgreens
  • Sesame oil

Instructions

  • Make the broth. Place 4 cups of water in a large pot, then bring to a rapid boil. Add 1 tsp hondashi powder, ¼ cup crumbled seaweed, and 8oz cubed tofu. Stir well. Allow the soup to come back up to a boil, then lower the heat to a simmer and cook for 5 minutes.
  • Add the miso paste. Turn off the heat. Place 3 Tbsp of miso paste in a fine mesh sieve, then lower that into the soup. Use a spatula or small whisk to help dissolve the miso paste into the water (then remove the strainer). Finish with thinly sliced green onions, then enjoy warm with a little hot chili oil spooned on top!

Notes

  • Gluten-free: check labels on miso paste and chili oil to ensure they are gluten-free.
  • Make sure you add the miso paste only after removed from the heat or you’ll kill the healthy fermented bacteria.
  • For added flavor, you can season with soy sauce or tamari.

Nutrition

Calories: 154kcal | Carbohydrates: 11g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 0.1mg | Sodium: 1.244mg | Potassium: 108mg | Fiber: 3g | Sugar: 3g | Vitamin A: 202IU | Vitamin C: 3mg | Calcium: 185mg | Iron: 2mg

Photography by: Megan McKeehan

The post Impossibly Easy 15-Minute Miso Soup appeared first on Well Seasoned Studio.


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