Sushi – I think it’s one of my love languages.
Sticky rice, spicy salmon, fresh vegetables, fiery wasabi, and salty soy sauce. And don’t even get me started on pickled ginger. Wasabi + soy + ginger = flavor bomb. I can barely handle it. Needless to say, John and I have put sushi on heavy rotation in our eating out options.
One of my favorite parts of going out for sushi is miso soup.
It’s so warm and comforting and savory, with perfect little bites of tofu and seaweed in every scoop. Up until now I’ve reserved miso for times when we go out to eat. But when I was feeling a little under the weather recently, miso sounded soooo good to my achy stomach. That, along with a strong sushi craving, inspired me to create some of my own.
Origin of Miso Paste
The star of miso soup? Miso paste.
Miso was believed to have originated in China and later introduced to Japan more than 1,300 years ago by Buddhist priests. It was made with fermented mixtures of salt, grains, and soybeans and used as a way to preserve food during warmer months.
Miso has since became a staple in Japanese cuisine, and is made with a variety of ingredients including: Rice in the north, sweet white miso near the capitol of Kyoto, soy in the central Aichi prefecture, and barley in the south. (source)
Miso is rich in minerals like zinc, copper, and manganese, as well as various B vitamins and vitamin K. Soy miso also contains phytonutrient antioxidants (source). And as a fermented food it also provides beneficial bacteria for the gut.
Miso paste can be found in the refrigerated section of most grocery stores and Asian markets. It may seem like an obscure ingredient to buy just for soup, but it’s affordable, incredibly healthy, and can be used in many other recipes like soups, salad dressings, marinades, and many Asian-inspired dishes. So, I found it a worthy addition to my pantry.
What is Miso Soup?
Miso soup is a traditional Japanese soup made primarily of miso paste, dashi (broth), and additional ingredients such as vegetables, seaweed, and tofu.
How to Make Miso Soup
Traditionally, miso soup begins with a broth called “dashi,” made by soaking seaweed such as kombu in water and cooking with bonito flakes (flakes of dried fermented fish). Learn how to make your own here! However, ours is plant-based and made with vegetable broth, which is not traditional but it’s what we always have on hand.
How is This Recipe Different?
I wanted to keep my miso soup super simple and quick, but with a bit more emphasis on the greens. So I added some green chard and lots of green onion to the mix and couldn’t have been more pleased with the result!
This soup is bursting with miso flavor and delivers the perfect amount of tofu and seaweed in each bite. And for veggie lovers like me, there’s more than a full serving of greens in each bowl. Be still my heart.
How to Make Miso Soup
This simple 15-minute, 1 pan version begins with heating the vegetable broth.
The miso paste is whisked into a little hot water to get the clumps out. The result is a smooth and liquidy paste that gets added once the soup is removed from the heat. Set aside.
Next the chard, green onion, nori, and tofu are cooked in the broth briefly. Then it’s time to remove from the heat, add in the miso, taste test, and adjust the saltiness.
And that’s it! I see plenty of miso soup in our future.
Consider this recipe our inspired version. Find a more traditional guide to miso soup here!
We hope you LOVE this soup! It’s:
Savory
Comforting
Flavorful
Customizable
& Loaded with greens!
Miso soup pairs perfectly with homemade sushi (you don’t even need a sushi mat) or Eggplant & Almond Butter Tofu Bowls.
More Miso Recipes
- Crispy Miso Chickpea Bowls with Garlic Sesame Dressing
- Easy Vegan Ramen
- Easy Gochujang Sauce (Korean Chili Paste)
- Coconut Curry Ramen
If you try this recipe, let us know by leaving a comment, rating, and tagging a photo #minimalistbaker on Instagram! Cheers, friends.
15-Minute Miso Soup with Greens and Tofu
Ingredients
- 4 cups vegetable broth (use dashi for more traditional miso soup // see notes above)
- 1 sheet nori (dried seaweed // optional // cut into large rectangles // 1 sheet yields 1/4 cup)
- 3-4 Tbsp white or yellow miso paste (fermented soy bean or chickpea paste) with or without bonito (fish flavor, though bonito makes it non vegan-vegetarian-friendly)
- 1/2 cup chopped green chard or other sturdy green
- 1/2 cup chopped green onion
- 1/4 cup firm tofu (cubed // use silken tofu for more traditional miso soup)
Instructions
- Place vegetable broth in a medium sauce pan and bring to a low simmer.
- In the meantime, place miso (starting with lesser end of range) into a small bowl, add a little hot water and whisk until smooth. This will ensure it doesn’t clump when added to the soup later. Set aside.
- To the broth add chard (or other greens of choice), green onion, and tofu (if using silken, add at the end of cooking) and cook for 5 minutes. Then add nori and stir. Remove from heat, add miso mixture, and stir to combine.
- Taste and add more miso or a pinch of sea salt if desired. Serve warm. Best when fresh.
Video
Notes
*Adapted from vegetarian.about.com
Meg says
Just made this! I used frozen kale, and this “new” tofu. I just found it it is not made from soy they used fava beans, it’s good crazy expensive though. Anyway weather is changing here and my little one caught colds, my 6 year old just drank the broth without any “yuck” faces! I did tell her it is a Japanese recipe, she is currently fascinated with Japan, so that may have been what sealed the deal. Either way I am grateful! Thank you for sharing!
Aw, we hope your little one feels better soon, Meg! Thank you for the lovely review and for sharing your modifications. We’ve tried that tofu too (in our pesto tofu) – we were impressed! xo
Ryan says
Disregard last review, instructions are correct and recipe is good. Apologies for my mistake..
No worries, Ryan! Thanks for sharing!
Ryan says
Badly written. No instruction on when to add miso
Hey Ryan! So sorry this wasn’t clear. It says to add the miso at the end of step 3! Hope this helps.
Donald R says
How many fingers should I use to add a pinch of salt? I never know…
We like a three finger pinch, but just add to taste!
Tfowler says
This is a great recipe especially when having tummy issues or anytime. After getting better, I added cooked shrimp, dried Shitake mushrooms (after soaking to soften them), sesame seeds and ginger. Because I cannot use up an entire bag of mixed lettuce before it expires, I added those greens and oh wow! Now I keep going back to the store to get more. This keeps me from snacking at night on the wrong foods because it is so satisfying.
We’re so glad the recipe has been helpful as you heal. Thank you for sharing! xo
Amy says
Came across this recipe because I had bought miso paste and craving for miso soup. This was super easy and it tasted amazing! I had used chicken broth instead and added teriyaki seaweed. It was delicious. Such a simple but rich flavour!
We’re so glad you enjoyed it, Amy! Thank you for sharing! xo
Ayaat says
Dashi =
Seaweed
Fish
Soak-Use water for flavourful broth.
When adding Miso use sive.
Carlos says
I am diabetic. Could substitute sugar for sweetener? Thanks!
Hi Carlos, there’s no added sugar in this recipe. Is it possible you meant to comment on a different one?
Ellen Dawson says
Gorgeous soup which is super quick and full of goodness. Used curly kale & mushrooms in mine, swapped out the tofu for prawns and added in some rice noodles to make more of a substantial meal. Will be making as a staple from now on!
We’re so glad you enjoyed the soup, Ellen. Your additions sound lovely! Thank you for sharing! xo
JLo says
Nice and easy!
HS says
Nori does not go in miso soup. Wakame goes in miso soup.
Gustavo says
This soup was excellent!!!
We’re so glad you enjoyed it, Gustavo. Thank you for the lovely review! xo
Meesh says
You definitely need to cook the leafy greens for more than five minutes otherwise they are bitter and too chewy.
Lolo says
It depends on what green you use. I used bok choy and it was great in 5ish minutes. Just use your judgement with what greens you choose and how long they normally take to cook.
La says
Where are the carbs coming from? Tofu?
Hi, there’s a little bit from the tofu, but most is from the miso paste + vegetable broth. The carb content will vary depending on the brands used! We calculated with Westbrae Natural White Miso and homemade vegetable broth.
Tersia v eeden says
I ask for recipe for miso soup please? I live in SOUTH AFRICA, PRETORIA east. Where do I buy ingredients?
F says
At woolies or any Asian supermarket.
Barbara says
I placed an order on Amazon for the dashi, ramen noodles, and dried shiitake mushrooms. I found white miso at the supermarket. I hope for you they ship outside the US.
Carla @ Foodie Digital says
With only 15 minutes and an almost empty fridge this recipe came to my rescue! I used sprouted organic tofu (which almost has the same texture as the tofu in miso soup at restaurants) and swapped the nori for wakame (as suggested by another commenter). Topped with black sesame seeds, avocado and red chilli flakes – delish!
Love your modifications, Carla! Thank you for sharing! xo
Cathy says
I made this today and started with Trader Joe’s miso veg broth. I used bok choy and mushrooms and it was awesome. I did up the spice with more ginger, white pepper and low sodium soy sauce.
Lovely! Thank you for sharing, Cathy! xo
Aurelia says
Just what the doctor called for when at home sick with COVID. Easy to make, mostly staples and very nourishing for the soul. Thank you for the recipe!
We’re so glad you enjoyed the soup and appreciate you taking the time to leave a review, Aurelia. We hope you feel better soon! xo
Marie L Herrick says
Can this be frozen?
It could, but we wouldn’t recommend it! The texture and flavor aren’t as good.
Ruth Peck says
What a delicious, simple recipe. Perfect for a beautiful mix of our home grown spinach, snow peas and spring onions plus a couple of sliced mushrooms and firm tofu as well as dulse flakes. Thanks for sharing, it is just so good.
Yum, those veggie additions sound so delicious! Thank you for sharing, Ruth! xo
Ed says
So delicious and super easy! I added ramen noodles when serving and it was amazing!
YUM! Thank you for the lovely review, Ed!
Deanna says
Fabulous!! This had so much flavor and felt so nourishing!! I used kale instead of the chard, but everything else was the same. Thanks for another great recipe!!
We’re so glad you enjoyed it, Deanna! Thank you for another lovely review! xo
Emanuela Rusu says
This was my first time trying miso soup..I was really good. I added rice noodles and ginger… amazing 🤩
We’re so glad to hear it, Emanuela. Thank you for the lovely review! xo
Jason says
Halved the recipe since I was making it for one and 2 TBS of yellow miso worked perfectly. This is a great quick recipe if you don’t have time to make dashi and it tastes as good or better than what you get in a Japanese restaurant.
We’re so glad you enjoy it, Jason! Thank you for sharing!
Vickie says
Delicious. I added freshly ground ginger and substituted red onion for the green onion.
Yum! Thanks for the review, Vickie!
Debra says
This was just what I needed for a troubled tummy. Not wanting to leave the house, I used what I had on hand. Collard greens were subbed for the chard. I made a quick “broth” from kombu, the collard stems, a couple of whole cloves of garlic, and the white part of the green onions. I let that simmer while I prepped everything else. I removed the garlic and kombu before adding the soup ingredients. I like collard stems, so I left them in. I only had firm tofu, so I cut it into a small dice and tossed it with a little bit of Trader Joe’s mushroomy Umami Seasoning Blend. Rather than cook the green part of the onion, I topped the soup with it. The soup was delicious and very soothing. I made a seaweed and cucumber salad with ginger dressing to go with. My stomach is much happier now. :)
Woohoo! Thanks so much for the great review and for sharing your experience, Debra!
Patti says
Love this recipe. Easy and delicious. I made this for my grown son on his last visit and now he is making it regularly and even taking it to friends who also enjoy it. Very pleased that I can substitute vegetable broth for dashi which is hard to come by.
Thank you for sharing this.
We’re so glad you’re both enjoying it, Patti. Thanks so much for the lovely review! xo
M N says
Very tasty. I made a couple of modifications: using dried Wakame seaweed instead of nori, and using half broth, half water, so that the miso taste stands out more. The miso that I bought was called “mellow white miso,” and it was a little sweeter than I was expecting, so when I am in need of more, I may try yellow instead. Still, the final product tastes pretty similar to the soup I’ve gotten at my favorite sushi place. I have tried a few of your recipes and all have been good!
Amazing! Thanks so much for the lovely review and for sharing your modifications!
Shannon says
Hi there! I want to try this soon. Do you press your tofu before using it?
Hi Shannon, not for this recipe!
Tina says
Love this recipe and keep coming back to it. One of the soups we make in our house when someone is under the weather. We add mushrooms and sometimes noodles or rice to be heartier
We’re so glad you’re enjoying it, Tina. Thank you for sharing! xo
Rachel Jo Keneipp says
This is very tasty yet simple. I used kale which worked nicely. But next time I’ll make sure to use low sodium vegetable broth because this is kind of salty.
We’re so glad you enjoyed it overall, Rachel! Thanks so much for sharing! xo
Claire S says
I just made this and tagged you on IG. This was my 1st time making miso soup and it’s delicious. Instead of chard, I used pak choi. Yes, it is salty, but I love that taste anyway. The nori was so good in this. Thanks for such a delicious recipe!
Amazing! Thanks so much for the lovely review and for sharing your modification, Claire!
Serina says
Simple. Quick. Tasty and comforting. I left out the tofu and added in more greens.
Yum! Thanks for the great review, Serina!
Mary says
Delicious……so easy and so tasty….had almost all ingredients on hand….used mushrooms instead of tofu since that was in the fridge. Perfect soup for a blustery, stay at home day. Will make again!
Thank you for the lovely review and for sharing your modification, Mary! Stay warm! xo
Lisa B says
My belly was off after 10 days of traveling and all I was craving was miso soup. This was just what I needed! I didn’t have any chard or kale so subbed spinach. It was delicious!! Thanks Dana!
We’re so glad it satisfied the craving, Lisa! Thank you for the lovely review! xo
Sarah says
Game changer: adding vegetable broth to miso soup! I made this recipe and it was delicious during quarantine while our family had covid. I added a 3 inch piece of dried kelp to to broth while it warmed up- but did not bring it to a boil or it turns bitter. Took out the kelp and continued as instructed- I used only 3 tbsp of miso. Perfect soup for a sore throat. Thanks for this recipe, it elevated my old recipe.
Aw, we’re so glad it was helpful and enjoyable, Sarah! Thank you for sharing! xo
Hugo says
This is NOT miso soup. It doesn’t look like it and it doesn’t taste like it. Let’s call it what it is a: a vegetable soup that the author likes.
Skylar says
We must have very different definitions of vegetable soup….
Sandy says
Fantastic recipe! I doubled the veg broth (used low sodium), miso, and nori and used 2-3 cups chopped cabbage, and 2 cups chopped baby kale. It was quick, simple, and delicious, and I have plenty of leftovers for a couple of days. Thank you! 😋
Wonderful! We’re so glad you enjoyed it. Thank you for the lovely review, Sandy! xo
Susan says
I’m working at home and my shift is until 9pm. I’ve been looking for something to have at the end of the day that’s hearty to wind down with, without being heavy since I’ll be in bed within an hour. This is just perfect and I’ve been enjoying just about every night.
I often just use water. I always have some chopped frozen kale on hand and it’s just so easy to toss together. I haven’t found it salty at all and I generally don’t have added salt in my food.
Thanks for another hit recipe!
We’re so glad you’ve been enjoying it, Susan! Thank you for sharing your experience! xo
Nida says
Made this with one stock cube less and the least amount of miso paste, and regarding saltiness, it was perfect.
I did add other veggies and some garlic and ginger.
Super tasty and easy!
Yum! Thanks so much for the lovely review and for sharing your modifications, Nida!
Jenny says
I love this recipe. I’ve made it before and I’m coming back to do it again, because it’s so so good, and a wonderful base to experiment from too. Thank you 🙏 😋
Amazing! We’re so glad you enjoy the recipe, Jenny! Thank you for sharing! xo
Regine says
This was super easy and tasted amazing! At par with a Japanese restaurant! Thanks for the recipe
We’re so glad you enjoyed it, Regine! Thank you for the lovely review! xo
Margaret Gonzales says
I made this for my family and they all loved it! We’ll be making it again! Thank you!
Yay! Thanks so much for the wonderful review and for sharing your modifications, Margaret!
Amey says
Is 4 cups veg broth a single serving size?
Hi Amey, 4 cups broth makes 2 servings, but feel free to enjoy more or less! You can also sub some of the broth with water, if preferred. Hope that helps!
Erin Stark says
We made this soup for Valentine’s breakfast and it’s delicious! We used chard, mushrooms and green onions and three TBS of white miso to six cups water. Tomorrow morning we will try adding more miso to experiment. This soup was a hit with everyone, nine and seven year olds included.
Ooo, yum! Thanks so much for the great review, Erin. So glad you all enjoyed!
Alyssa says
THIS WAS SO GOOD. All I used was Better than Bullion vegetable broth, Miso Master mellow white miso paste, tiny cubes of firm tofu, and some old nori from the back of my cupboard. I don’t usually leave reviews on Pinterest recipes, but I think I will start to because this was so easy and delicious. Thank you!
Whoop! We’re so glad you enjoyed it, Alyssa! Thank you so much for the lovely review! xo
Gina says
Loved it! I didn’t have everything on hand, so I had to improvise a little, but it still came out good and was really quick. My daughter is sick with a sore throat and this is just what the doctor (mother) ordered.
Aw, we hope your daughter feels better soon, Gina! Thank you for sharing your experience! xo
Emily Kalin says
This was the saltiest dish I have ever made!
Hi Emily, what type of miso were you using? Some are saltier than others. To make it less salty, you can add water to dilute. If you decide to make it again, feel free to use water in place of vegetable broth. Hope that helps!
Anchal says
Can you use red miso paste instead of white/yellow? Excited to try this! Thank you!
Hi Anchal, red miso is fine, but we’d suggest using less of it because it’s saltier. Hope that helps!
claire warren says
I had to warm it up after adding the miso. I needed the warmth for my sore throat from omicron by which I became symptomatic last night.
Not too sick , I am 69 vaccinated and boosted and plant based for 7 years, I think all of that helped. I didn’t have green onion, used a shallot and kale. Since I couldn’t go out to the store, these all worked pretty well. Perfect lunch!!! Very flavorful and soothing. Very quick and delicious. You are my go to.
We’re so glad you enjoyed the recipe, Claire! Hope you’re feeling better soon! xoxo
Nirvana says
Almost at the end, while the soup was boiling I decanted a few tablespoons into a mug (so it wasn’t actively boiling) and dissolved the miso in that before adding back into the soup after removing from the heat. Mine stayed very hot that way! Feel better soon! Hugs from South Africa!
Lea says
This recipe was fantastic for a rainy day at home. I also added some rice noodles to make this an entree soup and would definitely recommend. In the future, I will use a little less vegetable broth and refrain from adding salt as my nori and veggie broth made the soup a bit too salty for my taste. Will definitely be making again!
Thank you for sharing your experience, Lea! We’re glad you enjoyed it overall! xo
Staci says
I made this with red miso paste, added fresh grated ginger , escarole and green onion. I used firm tofu. It came out just a bit too salty for me with 3 tbs of the miso. I would cut in 1/2 next time or add water/increase broth.
Thanks for sharing, Staci!
yassmin says
First time making this recipe, not a fan of tofu, just made it because my daughters like miso soup. I have to say I was pleasantly surprised at how easy and good it tasted. Didn’t change anything in the recipe, my girls loved it.
Yay! Thanks so much, Yassmin. So glad you all enjoyed!
James says
Way too salty for me! I’ll use just 1 tbsp of miso next to and then add more if I need. I had to dilute it with water.
Thanks for sharing your experience, James!
Michelle says
James, I noticed the sodium content and thought the same. Just one serving of this soup has almost an entire days worth of sodium per the nutrition (soup states it has 1817mg and Dietary Guidelines recommend a *maximum* 2300mg).
However… no miso is alike. I have seen miso paste range from 150mg sodium per tsp to 500mg per tsp! That is a huge difference considering this recipe calls for 9-12 teaspoons (or 3-4 tablespoons). I used a lower sodium brand and I am going to decrease the miso as well next time. I make my own veggie stock from my prior weeks leftover veggies. I buy dried mushrooms in bulk at the Asian market (a pantry staple for me) and oven char onions to give my stock some umami oomph. I find the more umami depth the less salt is needed. I never add salt until I absolutely need to during serving. That goes for EVERY recipe I make. A lot of times I skip salt and may add a little liquid aminos instead.
Beth says
I loooove miso soup! Although I’m 100% sure that this recipe would be excellent as written, I made some mods with items I had on hand. 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!
Amazing! Love your creative modifications, Beth! Thank you so much for sharing! xo
Kungaa Joseph says
I had made this a few times but realized today that 3 tbs of miso for 2 bowls would be from Shiro miso 1260 gr of sodium. I was scared because of my blood pressure; have to cut sodium drastically; I used 1/2 tbs of miso; 1 tbs of Serivita soy sauce at 175 gr sodium for 1 tbs; and Coconut Dynamics coconut aminos 1.5 tbs. I love it. But do you know if there is a low sodium miso please let me know. Any time I go over 1000 gr of sodium my blood pressure rises
Hi Kungaa, We’re not sure of a lower sodium brand of miso. 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!
Kungaa Joseph says
I use Edwards and Son low sodium non chicken bouillon-1 cube at 320 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
Deidre says
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! I LOVE the silken tofu in this and the instructions to use nori isn’t of unprocessed seaweed was a lifesaver. And adding in some greens (I used kale) is a great way for us to sneak in some veggies. SO GOOD will be making this again on a regular basis for sure! Thank you for another wonderful recipe!
That’s so great to hear, Deidre! Thank you for sharing your experience! xoxo
Gail Hall says
Absolutely delicious…and so easy too! It was too stormy to go out and pick up some greens and green onions (which I was out of) but everything else I had on hand. We had this alongside some crispy spring rolls with a selection of dips. Lovely dinner for a cold winter evening!
Wonderful! Thank you for sharing, Gail! xo
Marigold says
SO GOOD. I’ve made this multiple times before, but today I made it with homemade veggie broth and I used bok choy as my green and it’s my best version yet! Love this recipe!
Amazing! We’re so glad you enjoy it! Thank you for the lovely review, Marigold! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Dilshaad says
My brother recently underwent surgery to remove his wisdom teeth and because of that he can’t eat solids and has been craving miso soup, unfortunately the restaurant we buy it from is quite a distance from us. After scouring the internet for recipes I came across this 15 minute Miso Soup recipe! I’m so impressed! It was quick AND fun to make and also it was a hit with the fam! I’ll definitely be making it again! Thank you!!
Aw, we’re so glad you and your family enjoyed it! Hope your brother is healing well! Thank you for sharing! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Marisa says
Delicious & easy recipe! My bf always gets the miso before we go out for sushi, I started doing the same. He’s been run down from work and I wanted to make something a little special to cheer him up, while staying on the inexpensive side. I omitted the green onion & chard, instead adding mushrooms & spinach. Can’t wait to make this all the time! Miso paste is so economical.
Woohoo! We love to hear this. Thanks for the lovely review and for sharing your modifications, Marisa! xo
elizabeth says
this recipe is great! it was pretty fast to cook and made a great lunch! I used fish stock instead of vegetable stock since I didn’t have dashi, and I used yellow miso paste. the flavor of the soup is great, just like a sushi restaurant! definitely will be using again!
We’re so glad you enjoyed it! Thank you for sharing, Elizabeth! xo
TONI L BACCHITTA says
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. Tossed in 1/2c of rice as well. Thanks so much for sharing this great recipe :)
Yumm, thanks for the lovely review and for sharing your modifications, Toni! We’re so glad you enjoyed the soup. xo
Suzi says
This is such a versatile recipe and I love it! I didn’t have all of the same ingredients so I used spinach for the greens, dashi and red miso. I also added white mushrooms. It was delicious both with and without noodles. I will definitely be making this recipe again.
Lovely! Thanks so much for sharing, Suzi! xoxo
lily says
this is sooo good
We’re so glad you enjoy it, Lily! Thanks so much for the lovely review! xo
Marie says
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!
xoxo!
Iliya Hamilton-Chinn says
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 this easy and quick and most importantly SUPER YUMMY recipe.
We’re glad you enjoyed, Iliya! Thanks for the kind review. xo
alissa says
this miso soup is so delicious! i used low sodium chicken broth because that’s what i had on hand, and i added lots of spinach & green onions & diced silken tofu – yum! plus it’s very gentle & soothing for my tummy :) i will definitely make this again.
We’re so glad you enjoyed it! Thanks so much for the lovely review and for sharing your modifications, Alissa!
Gloria says
I look around at other recipe sites and always come back here
ThankU !
Isabelle says
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!
We’re so glad they enjoyed it! Thanks so much for sharing, Isabelle! xo
Leni Fleming says
So good, and a comforting stomach-soother! I didn’t have any tofu but threw in some chopped shitake mushrooms. A great recipe.
Love that addition! Thanks for sharing, Leni!
Danielle says
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!
Yay! Thanks so much for sharing, Danielle!
Karen says
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. really tasty miso and will definitely be doing this again.
We’re so glad you enjoyed it! Thanks for sharing, Karen! xo
Hannah says
Hi! could we sub out nori for kumbu seaweed in this recipe?
You can! But we’d suggest adding it sooner so it has time to soften.
Danielle says
This looks amazing for a meatless meal. I wonder, what do you think could be served with this? Soup, even with tofu, doesn’t tend to quite fill me and my husband up. Looking forward to making this and TIA!
Hi Danielle, you could add your choice of noodles (rice, soba, ramen, etc.) or serve with homemade sushi or Eggplant & Almond Butter Tofu Bowls. Hope that helps!
Lolana says
I don’t want to give a rating until after I’ve tried this, so right now I just have a question. 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?
Hi Lolana, It holds up better in the broth. But feel free to use another type!
Margie says
At 46, and a lover of miso soup at restaurants, I decided to find a recipe to make it myself. I’m so grateful I found Minimalist Baker’s recipe. It’s good and it helped me put to use that rainbow swiss chard from my csa box!!
Personally, I used a local-to-me organic tofu (Fresh Tofu Inc). It’s soft and held up just fine in my opinion. I used gimMe organic roasted seaweed & it was lovely! Thank you!! This will be my weekly soup now, in February:)
We’re so glad you enjoyed it, Margie! Thanks so much for the lovely review!
Josie says
Can you use miso broth Instead of vegetable broth
That should work! But maybe reduce the miso paste a bit and add to taste.
david roman says
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!
Amazing! Thanks for sharing, David!
Lowri says
I love making this for lunch, this week I’ve been adding some noodles and a 🌶!
Love those additions! Thanks so much for sharing, Lowri!
Nikki says
Super easy, 5 stars!
Thanks so much, Nikki!
Nikki says
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? It’s super helpful for us and other readers. Thanks so much! Xo
Vivi says
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. I’ll add other greens that people mentioned in the comments to see how it going to turn out next time. This recipe is simple, quick, and very tasty! Thank you!
We’re so glad you enjoyed it! Thanks for the lovely review, Vivi!
Nancy says
Is the tofu supposed to be baked or fried – or just put in the broth?
Just put in the broth!