Go Back

Miso Soup Recipe With Miso Paste

A quick and comforting bowl of miso soup perfect for chilly days. Rich in umami flavor and can be customized with various ingredients.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Soup
Cuisine: Japanese
Calories: 70
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 cups vegetable broth or dashi
  • 1/4 cup miso paste
  • 1 cup tofu cubed
  • 1/2 cup green onions sliced
  • 1 cup seaweed wakame, rehydrated
  • Optional: mushrooms sliced

Equipment

  • Medium saucepan
  • Whisk or spoon
  • Measuring cups and spoons
  • Cutting board
  • Knife

Method
 

  1. In a medium saucepan, bring the vegetable broth or dashi to a gentle simmer over medium heat.
  2. If using dried seaweed, soak it in water for about 10 minutes until it becomes tender.
  3. In a small bowl, whisk together the miso paste with a bit of hot broth until smooth.
  4. Gently add the cubed tofu to the simmering broth.
  5. Add the rehydrated seaweed to the pot and stir gently.
  6. Pour the miso mixture back into the pot and stir well.
  7. Stir in the sliced green onions and let the soup sit for a couple of minutes.
  8. Pour the miso soup into bowls and serve hot.

Notes

Always add miso to the soup off the heat to preserve its probiotic benefits.