Impossibly Easy 15-Minute Miso Soup (2024)

June 27, 2024 by Ari Laing Leave a Comment

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!

Table of Contents show all

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).
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. 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.
Garnish, then serve! Finish with sliced scallions, then enjoy warm with chili oil (and any additional toppings you like) right on top.

FAQs

Can I use firm tofu?

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

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.

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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 itwithout the tofu and miso paste.Add these ingredients fresh when reheating. Freeze the soup in airtight containers forup 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 nutritional benefits that are packed into this humble soup.

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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.

Prep5 minutes mins

Cook10 minutes mins

Total15 minutes mins

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

Servings: 2 servings

Calories: 154kcal

Author: Ari Laing

Equipment

Large pot

Fine mesh sieve

Spatula or whisk

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

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