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.
What is in Miso Soup?
Most miso soup is made with 4 main ingredients:
- Water (but we used veggie broth for more flavor)
- Miso (fermented soy bean paste)
It is also traditionally made with bonito flakes and/or dashi (fish-based products), but we omitted those to keep this version vegan-friendly and easily accessible.
Miso paste can be found in the refrigerated section of most grocery stores and nearly all 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.
I find that firm tofu works best in miso soup for providing a little texture.
For seaweed, I like to use nori sheets for accessibility sake and cut them into large rectangles. Wakame is another option if it is available to you!
How is this recipe different?
I wanted to keep my miso soup classic and simple, 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 5-ingredient, 15-minute, 1 pan version begins with heating the vegetable broth. The nori is then added and cooked for 5-7 minutes to soften.
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.
Next the chard, green onion, and tofu are cooked in the broth for about 5 minutes. 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.
We hope you LOVE this soup! It’s:
& Loaded with greens!
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
- 4 cups vegetable broth
- 1 sheet nori (dried seaweed // optional // cut into large rectangles // 1 sheet yields 1/4 cup)
- 3-4 Tbsp white miso paste (fermented soy bean 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)
- Place vegetable broth in a medium sauce pan and bring to a low simmer.
- Add nori and simmer for 5-7 minutes.
- 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. Set aside.
- Add green chard, green onion, and tofu to the pot and cook for 5 minutes. Then 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.
*Adapted from vegetarian.about.com