Very good simple recipe!!! Found everything I needed at the local Asian market the miso paste will be in the refrigerated section. Will be adding this to the normal lunch rotation. You are so welcome Nichi! Hello from Texas! I cannot wait to try your recipe!! What would be the best tofu to use? Also what kind of seaweed. Is it dried or fresh? I would appreciate all the help I can get! Thanks so much in advance! Hi Leta! As for seaweed, look for the dry wakame type, which you can find in every Asian grocery store, or here on Amazon.
Absolutely divine! My previous attempts at making miso soup did not even come close to this recipe. Clearly simple is best with miso soup. I changed my liquid concentrated dashi to the HonDashi granules mentioned in the article. What a difference! Thank you Caroline for another recipe that my Japanese mom would love:. My three boys all loved it too. What a crowd pleaser, it was so fast to make.
I have gone to the store for Miso paste alone several times since the first and it is always great. Wonderful Wendy! I LOVE your blog and traditional recipes that include short cuts without the guilt from not preparing all ingredients from scratch.
This miso recipe is simple yet tastes wonderfully complex from the cooked onions, hon dashi and miso combination. Finding your blog filled so many gaps in how I cook or tried to cook Japanese food. Many thanks for creating an amazing blog with background stories that make recipes come alive.
Now off I go to the Japanese grocery store to find Riken dashi so I can decide if I have a new favorite to add to my pantry. Thank you Carol for the beautiful comment! I always ask my mother about her recipes and though she never writes them down just like your mother — is it a Japanese thing? Neither one of them have ever written down a recipe in their lives, never accurately measured anything and never really willingly shared a recipe outside the family!!
Maybe we all need to have a serious talk with them and tell them to write that stuff down! It was the best. Thank you. I especially liked the miso in the strainer. Pickled Plum is a blog with over a thousand recipes packed with delicious flavors, and all easy to make! Ready in 15 minutes from start to finish. Miso soup may be the most famous Japanese dish of all time. I grew up on this cloudy, savory soup and can never get enough of its comforting properties.
My mother made the best homemade miso soup. What is Miso Soup? Popular ingredients added to miso soup: Tofu Green onions scallions Seaweed wakame Deep-fried tofu pouches aburaage Eggplant Daikon Shimeji mushrooms Okra Kabocha squash Potato Carrot Cabbage Spinach You can also add fresh clams to make the broth briny so delicious!
You get the sweetness of the white miso paste mixed with the smokiness and saltiness of the red miso paste. It has so much depth in flavor that I sometimes find it overwhelming, which is why I prefer awase miso. Needless to say a little goes a long way here! Lower the heat, cover and cook for about 10 minutes, until the onions are tender. Place the miso paste in a colander and lower it into the pot until enough water covers the miso paste. Using chopsticks, swirl the paste until it completely dissolves into the soup.
Turn the heat off and serve. How to Make Dashi from Scratch. Other Variations Traditional Miso Soup For the traditional miso soup with tofu and seaweed, bring the water and dashi to a boil, add the tofu and cook for 2 minutes. Follow the same steps for dissolving the miso paste, and finish by adding the seaweed wakame. Vegan Miso Soup Another option for making miso soup is using kombu dashi which is made from dried seaweed.
The longer it soaks, the more flavor your broth will have. Pour the water and kombu in a pot and bring to a boil. Remove the kombu right before the water starts to boil and throw it out. This step is important since boiled kombu releases bitterness and gets super slimy. Turn the heat off and use. If you would like to make it with carrots, potatoes, daikon, or other vegetables that take longer to cook — add them with the cold water and dashi and simmer until they are tender.
The miso paste should always be added last otherwise it may taste bitter or loose its punchy flavor. There are so many brands of instant miso soup to choose from that it can be very confusing to pick one.
This one is perfectly balanced and comes with 4 different garnishes — seaweed, tofu, scallions, and deep-fried tofu pockets. Did you like this Miso Soup Recipe? Are there changes you made that you would like to share?
Share your tips and recommendations in the comments section below! The Best Miso Soup. Print Recipe. Consider this recipe our inspired version. Find a more traditional guide to miso soup here! We hope you LOVE this soup! If you try this recipe, let us know by leaving a comment, rating, and tagging a photo minimalistbaker on Instagram!
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I loooove miso soup! I subbed red miso and bok choy, added sauteed sliced mushrooms and garlic, doubled the amount of tofu, and I finished it with a drizzle of toasted sesame oil and a little spoonful of tahini. Completely nontraditional, but it tasted really good—even my omnivore SO thought so. I think this could also be made into an amazing ramen-inspired soup!
I had made this a few times but realized today that 3 tbs of miso for 2 bowls would be from Shiro miso gr of sodium. I love it. But do you know if there is a low sodium miso please let me know. Any time I go over gr of sodium my blood pressure rises. One idea would be to use water instead of vegetable broth or homemade, unsalted broth to lower the sodium content of the soup.
Hope that helps! I use Edwards and Son low sodium non chicken bouillon-1 cube at gr of sodium for recommending for 2 cups but I use 4 cups instead-no matter what the sodium is too high with the miso; I LOVE THE SOUP but it is a no no for me; forgive me for change it to adapt to my health needs.
Made this today for the first time. Usually my husband is the miso soup maker so I was pleasantly surprised that this turned out so amazing! And adding in some greens I used kale is a great way for us to sneak in some veggies. Thank you for another wonderful recipe! Love this recipe! Thank you for the lovely review, Marigold! Next time, would you mind leaving a star rating with your review?
Thanks so much! After scouring the internet for recipes I came across this 15 minute Miso Soup recipe! It was quick AND fun to make and also it was a hit with the fam! Thank you!! Hope your brother is healing well!
Thank you for sharing! My bf always gets the miso before we go out for sushi, I started doing the same. Miso paste is so economical. We love to hear this. Thanks for the lovely review and for sharing your modifications, Marisa! Absolutely adored this!!! I love Miso soup and this recipe is delicious and so incredibly easy. I used a mix of nori, small chopped broccoli, baby carrots, cauliflower and green onion.
I also prefer the mouth-feel of a firm tofu. I like a strongly flavored soup, so also used red miso and vegetable broth. Thanks so much for sharing this great recipe :. Yumm, thanks for the lovely review and for sharing your modifications, Toni!
This is such a versatile recipe and I love it! I also added white mushrooms. It was delicious both with and without noodles. I will definitely be making this recipe again.
I love that this recipe is plant based! I halved it and it turned out great! So quick and simple : sipping it now and will definitely make it again!
I needed something to fix my tummy this morning after having one too many glasses of wine last night. This soup fixed me right up! I felt better in minutes. Thanks so much for the lovely review and for sharing your modifications, Alissa! This was a great recipe, I made it for all my kids and they ate all of it. This was an easy and simple ways to enjoy miso soup, thank you! So good, and a comforting stomach-soother! A great recipe. Coming back for the review- this was excellent, as were your recommendations for what else to serve!
I will say, I used light brown miso because it was what we had. Worked great! Great recipe, took a bit longer than 5 minutes but no more than 10 minutes overall. I added a few dried shitake mushrooms early on and omitted the nori as I had run out. This looks amazing for a meatless meal. I wonder, what do you think could be served with this? Looking forward to making this and TIA! Hi Danielle, you could add your choice of noodles rice, soba, ramen, etc. Is your choice of firm tofu over silken just a matter or your preference in texture mouth-feel?
Or do you have another reason for preferring the firm tofu? At 46, and a lover of miso soup at restaurants, I decided to find a recipe to make it myself. Personally, I used a local-to-me organic tofu Fresh Tofu Inc. This will be my weekly soup now, in February:. I air fried my tofu cubes then added them. I like the texture of my tofu that way.
I also added bok choi, super simple, super yummy! I just used vegetable broth and whisked the 3T miso paste into it while heating, then brought to a simmer. Poured over cubed tofu in my bowl and garnished with green onions. Very good and simple, thanks! Thanks so much for the lovely review, Nikki. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review?
Perfect vegan miso! I used water, a lot of seaweed that was available at the local store , white miso, tofu silken, medium or firm depending on what I have at the moment , green onion, and a bit of salt. This recipe is simple, quick, and very tasty! Thank you! No regrets. Thanks so much for the lovely review and for sharing your modifications!
I made this using a homemade dashi with Bonita flakes and kombu for the broth. The proportions were perfect. I know I Can trust every recipe on this blog. Thank you for posting! Thanks so much for your kind words and lovely review, Natalie. We are so glad you enjoy our recipes! Your website bombards a viewer with so many ads that it is too annoying to spend any time even looking at your recipes.
Sorry for any inconvenience! We always try to optimize for user experience, while also having ads to keep the content free. I made this recipe with spinach instead of chard and I added soba noodles, which created a dish in-between a typical noodle dish and a soup. It was so fulfilling and very delicious! Also very nutritious too with the protein from the tofu and the green vegetables.
My family all wanted a second portion. My family absolutely loves this recipe!! I always end up adding whatever green needs to be used up in the fridge and it is always delicious! Make your own and stop complaining about people who change recipes. Looking it up on line afterwards, that is what it is supposed to look like. The nori I used was crumbled when dry.
I used chopped spinach as the sturdy green vegetable, and green onion from my garden, extra firm cubed tofu. It was really bad, I almost had a bit of stomach upset from it. I thought it would be light, but it was very heavy. My husband suggested thinning it out with water. I had used 4 TPSP of miso, but that made it worse. Seemed so simple and straightforward.
That was likely the issue! This base is so versatile and can be made with many combinations. I look forward to having fun trying different add ins. Sooooooo good. Perfect comfort food. I added 1. Seriously going to make this every week. Thank you, Dana!
So delicious and tonifying. I added some bok choy, shitake mushrooms, and a dash of powered ginger. I even added in 2 teaspoons of a Bonito Soup Stock dashi that I was lucky enough to find!
I also grabbed a packet of dried shiitake mushrooms and thinly sliced them after re-hydrating them and added them in towards the end. Thank you for the awesome recipe! Nori is not typically used in miso soup, like at all. Finely sliced white onion works really well with white miso. Hi Yuri, this recipe is not traditional, but is our inspired version. Feel free to use whatever type your prefer! Made these and everyone loved them!! Added chicken breast to some for the non vegans in the family.
I quadrupled the recipe and have a ton of the noodle mix left over. Question-can I freeze the soba noodle mix for a quick wrap option another day?
Thanks for sharing, Wendy! Let us know if you do! A great recipe! Used two cups of spinach leaves, shredded. Added to the recipe near the end. Really enjoyed this recipe! It has a cozy, rich flavor. Great recipe. To be honest, I am very familiar with traditional Japanese Miso soup. However I do not like dashi konbu nor do I like Nori. I wanted a non-traditional recipe and yours was perfect.
Just wanted a non-dashi base and needed to know ratios. Thank you!!! Just perfect :. Thanks so much for sharing, Sandra! I have frozen chopped kale but no nori, do you think that will work? Thank you for all you share! For your version of the vegetable broth, how many servings do we need to make for ml of it for this? I see your recipe calls for firm tofu, if I substitute with silken tofu, do you think the cooking times would change?
Let us know if you try it! I used a firm silken tofu. I chopped it in to tiny cm cubes, and just put it in at the end and I loved it. Hey, wanted to make this tonight but forgot to buy miso, is there anything I can replace it with?
Tip: Roasted nori is not meant for soup, you lose the flavor and texture. The seaweed use for soup is dried! I had to comment since the last one said she had just made kimchee. I JUST put more cabbage in my all-readyyear-old batch it is now so hot that just opening the lid makes your eyes water and I hear ya on the cabbage!!!
So I made this to use that cabbage up! I added kale I have growing and shiitake, plus the tofu, of course! Amazing recipe! Love it! Oh WOW! So so so good.
I have been eating so much carb heavy foods since I have been stuck at home and this was the perfect antidote…. This is SO easy and delicious. This will become a staple in my rotation. I made this using hon-dashi instant dashi over the veggie broth. I found this to be a good use of it. I was craving ramen, so I added the noodles from a package of instant ramen towards the end. Honestly, this recipe was a great jumping off point for one of the best bowls of soup I have ever made for myself.
I had some tofu left over after making miso ramen for the family so I used this recipe to make miso soup for lunch. Very rich broth. May cut it with some water next time because it came out pretty salty. Followed the recipe to a T but it came out super salty : Any ideas why?
I didnt even add any salt! Sorry to hear that! Next time, maybe use half water and half veggie broth. Thanks so much for the lovely review, Sheryl. I found your recipe while looking for Kim hi recipes and it sounded so good so I tried it out and my mouth went to heaven it was so good?? Thanks so much for the lovely review, Addy. Quick to put together…and delicious. I added some kombu shitake dashi sachets stock…very more-ish. No leftovers. We had sushi for dinner in our favorite place and of course Miso soup.
Can we make this mom… So still sitting there we found your recipe. Went to the store and bought the ingredients. So good in fact that she is going to take it to school tomorrow in a thermos. We changed nothing. This recipe is perfect. Thank you for sharing. This hit the spot after recovering from a stomach virus. I used the dark miso that I had and used lots of nori. I feel healed! I used a base of chicken broth that I previously made myself and had frozen. I added the seaweed, some slender white chinese mushrooms and some fat noodles to please the family, plus the green onions and some ginger garlic paste I made for something else.
I used about 4 tablespoons of miso. I had to add a little salt as my broth was unsalted. To garnish I had some greens, thai basil and some soft boiled eggs. This recipe was a useful guide for proportions and how to add the miso paste.
Thanks so much for the lovely review and for sharing your additions, Rebecca. This was an excellent recipe but not hearty enough for my husband. However, I added some noodles and it was perfect. Thank you. We absolutely loved this recipe!
I have been craving a giant bowl of miso soup one much bigger than the tiny bowl from sushi restaurants—haha and this hit the spot. So yummy!!! This was so good! I doubled the seaweed because I love seaweed. Also my broth reduced quite a bit from the simmering, so might cook it with the lid on next time.
Thanks for the recipe! Added those at same time as green onions and tofu along with some rice noodles. No kale, so added chopped fresh spinach at end with miso paste.
Easy, savory and delicious! Added mushrooms, green onion, tofu and a bit of fish sauce and garlic chilli sauce.
With so much reach and influence you should at least write into the notes how real authentic miso soup is made, and that this is your take on it.
The reason that so many are saying they cut the vegetable broth in half is because it tastes wrong to them. Alyssa, this is meant to be a quick, simple way to make miso soup. But yes, dashi could be subbed in place of the broth!
Dana, I believe the point is that this truly is not miso soup at all. The base absolutely needs to be dashi, the tofu should be silken, and the seaweed used needs to be dried ideally wakame , not roasted nori. Roasted nori should not be put into liquid or broth, as it will swiftly dissolve. It can be as simple as soaking dashi kombu in water.
A more appropriate response would be that broth could perhaps be subbed in place of dashi if dashi is not accessible to you, but it will change the flavor significantly. Ross, I appreciate the feedback. Thanks again! I specifically looked up Miso soup without dashi. The author of this blog is very kind. I would have been very annoyed at the unwarranted criticism dished out. Made this a couple time now! First time i added yellow onion. Second time i did not have anything but green onions and tofu- still amazing.
Keeps okay in the fridge if eaten within a couple of days. Happy to have it in my regular rotation! Thanks so much for the lovely review. We are so glad you enjoy it! This soup is so yummy! After reading some comments I decided to use half veggie broth and half water. I used 3 tbsp of miso and added bok choy, enoki mushrooms and silken tofu. I made this to go with lunch. Quick fried ahi poke on shredded cabbage along with miso soup. Great on a rainy day.
It was good. Kind of bland but in no way was it bad. I made it with only green onion and tofu. I started chemotherapy on October 7th. I made some Miso on Tuesday and gobbled it up quickly. It remained in my tummy! The recipe opens itself up to so many different ingredients and tastes that it has quickly become a favorite go-to! In fact, I am linking to this post on my own blog so that other cancer patients can experience its joys!
Thanks for sharing, Retinna. So glad you enjoyed it. Happy we can bring a little comfort to you in this season of life! Hi Natalie, we think the texture of the veggies and tofu would be unpleasant if frozen and reheated. But if you give it a try, let us know how it goes! I like to make a big pot of soup and have it for lunches through out the week.
Do you have any suggestions for variations or waiting to add some ingredients that would keep better? Great question, Sarah! Let us know if you do some experimenting!
Thank you for the miso soup recipe! My husband was feeling a bit under the weather this week, so it came at a perfect time. I made the recipe as instructed. We were very satisfied, and will definitely make it again. I know this was listed as best when fresh, but we did have leftovers the following afternoon, the soup was cloudy, but flavor was still good!
I made this tonight. Skipped the chard, used regular water instead of stock, added more tablespoons of miso paste because was tasteless. Also sprinkled salt to taste. I currently rent out one of the rooms in my house to a japanese student from Tokyo and he said it was perfect.
I thought it was salty but he said it is how it is supposed to be in Kapan Japan!! Quick, easy and soul-warming on a cold wintery day. I allow 15 minutes simmering as the leeks are thicker than the green onions.
I always do the vegan version and have two big bowls, so you really need to double this recipe if you want to share! The seaweed should probably be put in last too. Read More. Reviews: Most Helpful. Nancy Meister Slade. Honest - this is the real thing. The secret is the Dashi granules. I'm a teacher and had a Japanese student bring me the box his mom used to make their miso soup. Had to go to a Japanese market to get it - but it was worth it. They do sell miso with dashi flavoring - which I used.
I used soft tofu, and added some sliced ginger while heating the soup. Will fix it often! Miso is supposed to be very healthy. High sodium, though. The market sold low-sodium miso - may try that when I'm out of the current one.
Diana S. Really great miso soup! We had enjoyed a delicious miso soup at a Sushi restaurant in Cleveland,OH and I was trying to come close to that.
We actually thought this one was better. I used a red miso paste, firm tofu, green onions, and 4 thinly sliced Shitake mushrooms. Will be making this often Oh, I bought the miso paste and dashi from Asiangrocer.
Rating: 4 stars. I suggest using firm tofu it is easier to handle and letting it drain first. Cut it in half and let it sit on some paper towels for a bit before you use it. This allows the tofu to better absorb the flavor of the broth. This recipe can be easily adapted to whatever's in season, or in the fridge.
If you're a potato lover, a simple but very comforting potato version - in the quantity of dashi given here simmer thinly sliced wedges of potato approximatly 2 medium potatoes, sliced 3 mm thick or so and sliced onion one small onion, cut in half vertically, and then into thin slices, again vertically. Simmer until tender, and then add miso just before turning off heat. Carrot, daikon, long onion negi , spinach add a minute or so before adding the miso are other winter possiblities - add in any combination you prefer.
I often add thinly sliced deep-fried tofu abura-age in Japanese to my winter miso soup - a common staple here in Japan, but perhaps not so readily available elsewhere. Don Reilly. This was a big hit! I could not find dashi anywhere, so substituted fish bouillon. I added fresh spinach and prawns before the tofu to make it a meal.
I have a Japanese neighbor and she stated that you cannot just wisk in the miso, you need to put the miso in a very fine strainer, put the strainer half way in the water and press miso thru with a spoon. Miso has some left over bits and pieces that for some reason does not ever melt.
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