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. I like this vegetarian soup as an easy appetizer to begin any Asian-inspired meal.
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!
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)
A few notes about specialized ingredients
- What is hondashi powder? Hondashi is a concentrated blend of fish and kelp stock. I use it here as a more convenient alternative to kmobu (kelp) and katsuobushi (dried bonito flakes). It can be purchased on Amazon or Instacart — it’s more widely available in my area than I originally thought!
- Miso paste is simply fermented soybean product. I like to use red miso (aka miso), which has a robust and salty flavor, perfect for soup. You can also use white miso (shiro miso), which is sweeter and milder. I tend to use this more for dressings or marinades. There’s also yellow miso (mame miso) and awase miso, which is a blend of red and white miso paste.
Directions
- 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.
- Add the miso paste. Turn off the heat, then 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.
- Garnish, then serve! Finish with sliced scallions, then enjoy warm with chili oil (and any additional toppings you like) right on top.
Feel free to add other vegetables, such as mushrooms, spinach, or baby bok choy!
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.
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) 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 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.
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:
- Beef and scallion negimaki
- Spicy tuna crispy rice
- Soy sauce eggs (with seasoned sushi rice)
- Blistered string beans with garlic
- Miso salmon or miso salmon bites (because of course)
Warm, comforting, and on the table in just 15 minutes — it’s really hard to beat the convenience or flavor that’s packed into this humble soup.
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How To Make Miso Soup
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 good-for-you fermented bacteria.
- For added flavor, you can season with soy sauce or tamari.
Nutrition
Photography by: Megan McKeehan
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