Easy Miso Soup (15 minutes)

An easy miso soup and tofu recipe that only takes 15 minutes to put together. Hearty, savory, and umami-filled, this soup can warm you from the inside out.

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**Recipe originally published: January 13, 2022, Post updated: October 4, 2023

Miso Soup For Breakfast, Lunch, Or Dinner

Miso soup is a traditional Japanese delicacy that can be enjoyed for breakfast, lunch, or dinner. The soup is often paired with rice for a simple hearty meal, but it’s just as satisfying when you dine on its own.

It’s one of my favorite soups to have whenever I need to warm myself up, especially in the middle of winter! A savory dish that’s packed with umami, on top of being nourishing as it’s rich in nutrients.

More Miso Recipes

If you’re looking to incorporate more foods that have high probiotics content, then miso is an ingredient that you should consider. Here are some other miso recipes for you to try! (As you can see, I am a big fan of miso.)

• Garlic Miso Noodle Soup (15 Minutes)
• 20-Minute Spicy Creamy Miso Ramen (Vegan)
• Cheesy Miso Butter Baked Potato
• Crispy Miso Smashed Potatoes
• Chili Oil Miso Udon (15 minutes)

Quick Hearty Miso Soup Recipe

Essentially, there are two main ingredients for this soup: the miso, a fermented soy bean paste, and dashi, a soup stock that’s the base for many dishes in the Japanese cuisine. For a simple meal, a generous amount of soft tofu, rehydrated wakame seaweed, and green onions are added to the mix.

This wholesome dish can be made within just 15 minutes from start to finish. It’s so easy and quick to make, but still enriched with so much flavor.

Ingredients

(For full ingredient measurements, please proceed to the recipe card below.)

• Dried wakame seaweed
• Soft tofu: aka silken tofu.
• Water
• Dashi granules: For an instant dashi broth.
• Miso paste: In grocery stores, there are three types of miso that can be commonly found: white, yellow, or red miso. The white tends to be light and sweet, yellow has a more milder flavor, and the red has a pungent and saltier taste. My personal preference is red miso.
• Green onions: For garnishing.

Instructions

1. Soak the wakame seaweed in room temperature water for 10 minutes. Remove from water and squeeze out excess liquid.
2. Cut the soft tofu into cubes and set aside for later.
3. Add dashi granules/powder to water, stir and bring water to a boil. Add the seaweed and soft tofu once the water boils and let it cook for 2-3 minutes before turning off the heat.
4. After turning off heat, wait for 2-3 minutes before adding miso paste to the water and stir until it dissolves (see notes). Optional step: For a smoother soup, add miso paste to a small sieve and lower it into the water. Stir inside the sieve so the miso dissolves.
5. Garnish with green onions and enjoy!

Notes for Easy Miso Soup (15 minutes)

• Type of miso paste: I used red miso paste, but feel free to use either white or yellow miso if you prefer.
• Amount used: Amount of dashi granules/powder and miso paste used is up to your preference. For miso, I typically use 1 tbsp of miso paste to 1 cup of water. Taste and adjust accordingly. 
• When to add miso paste: Adding miso to boiling water will kill the nutritional benefits which is why you should only add it after turning off the heat. 
• Dashi broth alternative: If you have the time, I recommend using/making dashi broth from scratch.

More Japanese Recipes

• Easy Onsen Tamago (Japanese Hot Spring Egg)
• Karaage (Japanese Fried Chicken) – No Mirin or Sake
• Ebi Fry (Fried Shrimp Japanese-style)
• Gyudon (Japanese Beef Rice Bowl) – No Mirin or Sake
• Spicy Tuna Onigiri (Japanese Rice Balls)

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How to make easy miso soup in 15 minutes

Easy Miso Soup and Tofu (15 minutes)

An easy miso soup and tofu recipe that only takes 15 minutes to put together. Hearty, savory, and umami-filled, this soup can warm you from the inside out.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Soup

Cuisine Japanese

Servings 4

Ingredients

  

1x2x3x

• 1/4 cup dried wakame seaweed
• 1/2 packet soft tofu
• 4 cups water
• 1 tbsp dashi granules
• 4 tbsp miso paste I used red miso
• diced green onions for garnishing

Instructions

 

• Soak the wakame seaweed in room temperature water for 10 minutes. Remove from water and squeeze out excess liquid.
• Cut the soft tofu into cubes and set aside for later.
• Add dashi granules/powder to water, stir and bring water to a boil. Add the seaweed and soft tofu once the water boils and let it cook for 2-3 minutes before turning off the heat.
• After turning off heat, wait for 2-3 minutes before adding miso paste to the water and stir until it dissolves (see notes). Optional step: For a smoother soup, add miso paste to a small sieve and lower it into the water. Stir inside the sieve so the miso dissolves.
• Garnish with green onions and enjoy!

Notes

*I used red miso paste, but feel free to use either white or yellow miso if you prefer.

*Amount of dashi granules/powder and miso paste used is up to your preference. For miso, I typically use 1 tbsp of miso paste to 1 cup of water. Taste and adjust accordingly. 

*Adding miso to boiling water will kill the nutritional benefits which is why you should only add it after turning off the heat. 

*If you have the time, I recommend using/making dashi broth from scratch.

Keyword cold weather soup, easy asian recipe, easy recipe, japanese, japanese recipe, miso, soup, soup recipe

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