15-Minute Miso Soup with Greens and Tofu

This is amazing and I’ll definitely be making it again. Although the broth was delicious as it was (although I didn’t have nori or sturdy greens to add), I bastardized it by adding ramen noodles and a little homemade kimchi. No regrets.

I made this using a homemade dashi with Bonita flakes and kombu for the broth. I also subbed mushrooms in for the tofu and fresh spinach as the greens because that’s what I had on hand. It was DELICIOUS. The proportions were perfect. I know I Can trust every recipe on this blog. It’s my go to! Thank you for posting!

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.

Traditionally, miso soup is made with wakame seaweed, not nori.

Perfect for chemo patients. I love using the whole veg, like onion and garlic.

This was an absolute hit! I replaced the chard by nappa cabbage.
Thank you for this recipe

Delicious and simple.

Amazing.

Sooooooo good. Perfect comfort food. I added 1.5 cups spinach instead of the chard. 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.

This was my very first time making miso soup but I really wanted to try cause I’ve just been craving it but can’t get it due to quarantine right now. This was DELICIOUS!!! 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. The result was freaking amazing, I loved it, my boyfriend loved it and I have lots of extra miso/dashi/nori to make more if I want. Thank you for the awesome recipe! :)

Delicious! I will definitely make it again. I just replaced the chard by bok choy.

Nori is not typically used in miso soup, like at all. But the best substitute that I’ve found when I cannot find an Asian market to buy wakame (which is what is typically used instead) is kale. Finely sliced white onion works really well with white miso.

A great recipe! I made some modifications due to missing some of what was needed and just trying some additional flavors:
• I was out of vegetable stock, so I used chicken stock.
• Was out of white miso sauce, so I used red.
• Added half a yellow onion, sliced thin; one small carrot, sliced thin and diagonally; used spinach instead of chard. Used two cups of spinach leaves, shredded. Cut the dried seaweed into thin 1″ strips.
• Sauteed a small handful of regular button mushrooms in a skillet with butter and olive oil, sprinkled with porcini powder after cooking). Added to the recipe near the end.

Really enjoyed this recipe! It has a cozy, rich flavor. I added 4x the amount of greens (I used kale) and added soba noodles to round it out, so there was a low broth-to-veggie/noodle ratio, but the flavors were amazing and it was a hardy meal.

I had to comment since the last one said she had just made kimchee. I JUST put more cabbage in my all-ready-5-year-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…

I added one package of some Trader Joe’s seaweed snacks which soften almost instantly and added A TON of frozen spinach instead of chard…had to work with what I had :)

Still came out great!

This is SO easy and delicious. I’ve now made this for the 4th time since self-isolating. I’ve just now run out of tofu and scallions and don’t know when I will get them again, but have been REALLY appreciating this tasty soup as long as it’s lasted. For the base I used Marigold Swiss Vegetable Bouillon Powder. I never had any leafy greens to add (as we’re not going out shopping,) but the soup was excellent regardless, and foolproof IMO. This will become a staple in my rotation. ENJOY!

I made this….kinda.

I made this using hon-dashi instant dashi over the veggie broth. 2tsp dashi powder + 2 cups warm water, stir til blended. I also used some napa cabbage I happened to have in my fridge instead of the chard (I made kimchi last week, and still have SO MUCH CABBAGE! 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 no idea miso was this simple or accessible, and it really hit the spot for the miso I’ve wanted from the sushi joint since the quarantine began.

I had some tofu left over after making miso ramen for the family so I used this recipe to make miso soup for lunch. Fantastic ! Very rich broth. May cut it with some water next time because it came out pretty salty.

My husband made this today and it is wonderful. Thanks for sharing

Made this for Lunch today, a big hit, so delicious! Thank you for posting it!

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??

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. My daughter says oh I love this soup, I’d eat it everyday.Can we make this mom… So still sitting there we found your recipe. Went to the store and bought the ingredients. We have made a batch… It’s perfect.! 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. Yum! 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.

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. Very exciting/empowering to realize I can make my favorite sushi restaurant side dish from the comfort of home, where it’s as easy to make as it is to basically just drink. So yummy!!!

This was so good! Better than my favorite restaurant’s! 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! Definitely 6/5 stars if possible.

Amazing! I tweaked somewhat to add bits and bobs of veggies in my fridge…about 1/2 c thinly sliced mushrooms, same for some broccodli and cauliflower leftovers. 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.

This basic recipe is so versatile! Definitely a “keeper,” as we say in our family.

PS More than enough for two servings each for my husband and me.

Easy, savory and delicious! It’s a snowy morning and this is perfect for breakfast. Didn’t have any vegetable broth so I used chicken broth. Added mushrooms, green onion, tofu and a bit of fish sauce and garlic chilli sauce. YUM!

It’s kind of disappointing that this recipe is being used to teach so many people about Miso Soup, and is acting as an authority on it. 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.

Miso soup should always have Dashi as the broth base.

The reason that so many are saying they cut the vegetable broth in half is because it tastes wrong to them. Use a dashi broth and it’ll be good.

Made this a couple time now! Delicious. 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!

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. Perfect!!!

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. However, I don’t recommend using vegetable broth or at least dilute it with water because it can be really over powering.

I started chemotherapy on October 7th. Naturally, it’s been pretty hard to find recipes that included things I could actually get down that are healthy. But this PRECIOUS post has made a difference in my life. 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 so much!

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. I chose to use the miso with bonito, and added 1/2 cup sliced baby bellas when I added the other veggies. 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! Maybe next time I’ll get ambitious and make homemade sushi :) Thanks again Dana!

I made this tonight. Skipped the chard, used regular water instead of stock, added 1-2 more tablespoons of miso paste because 3-4 was tasteless. I used Miko brand mild miso paste ( 30% less sodium). 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 didn’t even use dashi (japanese stock). I thought it was salty but he said it is how it is supposed to be in Kapan Japan!! I didn’t mean to impress him,I just wanted him to have miso soup lol.

Thanks. This is very similar to a recipe my dear departed used to make and it’s great. Quick, easy and soul-warming on a cold wintery day.
For variety, I use leek instead of green(spring) onion/scallion, spinach instead of chard, and I add a few grinds of black pepper and a pinch of ground ginger for that extra zing. I allow 15 minutes simmering as the leeks are thicker than the green onions. I also use the dark brown genmai miso as it’s nice and salty and you don’t need to blend it separately, just squeeze it straight into the hot stock from the pack.
I always do the vegan version and have two big bowls, so you really need to double this recipe if you want to share!

I used this recipe to make ramen- I’ve bee searching for something that tastes authentic and close to what I’ve had in restaurants! This was the best and closest I’ve found. It was so tasty and satisfying! Used spinach instead of chard. Can’t wait to make again!

Absolutely delicious. Gonna be more careful with the veggie broth next time. Came out a little too salty for my taste, but it was super yummy. Added mushrooms and then some spinach at the very end. Served with some seasoned rice. I’m super pleased with this and I’ll be making it again soon. Thank you for such a simple, tasty meal.

This has become one of my top favorites, I use the red miso and spinach, otherwise same ingredients, bake the tofu first ( see Cookie & Kate’s baked tofu) & sprinkle with sesame seeds..I love it & it’s a big hit at work too!

This hit the spot! Delicious!!

I made this with white, yellow miso and red at different times. The yellow had a different flavor profile, I found it added a faint sweetness that wasn’t in the white. The red holds up to the soba noodles well but without the noodles the flavor profile was overwhelming the soup due to the deeper, earthiness of it. I also tossed a handful of cole slaw style cabbage shreds in lieu of the chard the first time I made it. When I made it with swiss chard I felt it had a sweetness, also omited the nori in that one. Thank you for all the great recipes and inspiration shared.

I made this last night when I had a fever and it was very comforting. Easy to make. I added a kelp seasoning blend. May have used too much kale, but it was good.

First time that I have made miso soup. Super delicious and easy to make.
I added fine noodles when I added baby greens from my garden.
Thank you so much!

I used this recipe as a base to make a ramen type dish and it was lovely! I used tempeh as I had no tofu, I added some sliced mushrooms fried in garlic and ginger and added a sliced chilli for some spice. I then simmered with rice noodles for a few mins…delicious!

I have made this recipe 10-15 times in the last couple of months. It is DELICIOUS and just makes you feel good. I use kale for the greens. It’s yummy with udon noodles, too!

Thank you for this delicious recipe.
The only addition was a chopped green chilli I put at the bottom of the bowl before adding the cooked soup.
I used ? kale because that is what I had in the fridge.
It was so easy, I cooked it and had it for lunch while preparing a Moroccan veg stew for dinner.
I actually ate the entire pan of the miso soup in two helpings, one immediately after the other. That is how good it is!

I made this today for lunch and had to sub with a 1/4c white onion (since I didn’t have green onion). I cooked it in a pan first then added it as the same time you suggested adding the green onion. My nori broke apart so I will probably add that later next time. Added a brick of millet and brown rice ramen as well. It was delicious! Thank you!

This soup is fantastic! My first time making miso soup… I ate the entire pot myself.
I used spinach instead of chard because it’s what I had on hand. Topped with a splash of tamari for extra flavour. Tasted just like I’ve had at sushi restaurants. Thanks!

Thank you for such an easy recipe! My son and husband loved it so to me, that’s a win!

I also did find that it needed a bit more flavor so I added an extra sheet of nori and then created a topping of crushed nori and sesame seeds. I also added a splash of Tamari. To bulk it up for dinner I served it all over steamed brown rice. Yum!

I made this recipe and it came out beautifully. My nori broke apart a little more than I wanted it to, so next time I’ll probably put it in the recipe closer to the end, or cut it in bigger pieces. I doubled the recipe and used firm silken tofu, and added about 1 tsp of sea salt. Everyone gobbled it up!

This was really delicious and warming. One of my pregancy cravings has been brothy soups. I ended up just using the entire bunch of chard so it was heavy on the greens. I added a few more cups of water to thin it out and more miso to taste. I always wanted to try using miso paste. This was my first recipe with it and I can’t wait to try it some more!

I have made this recipe four times. I absolutely love it. Hubs orders sushi takeout and while we wait I whip this up and we have a little appetizer before the food comes. I have used Lacinto kale instead of spinach, perfect sub. Tonight I didn’t have tofu so I used thinly sliced crimini mushrooms, also a perfect sub. Will continue to make this for a long time to come!

I always make my own Dashi, living in Hawaii the ingredients are easy to get. I also make my own sushi. The kitchen is my domain. I love to cook, I usually have a bowl of miso for breakfast, along with udon noodles, quick and easy.

My first go at Miso eggs. Miso paste wrapped the hard-boiled egg in a covering of Miso then in the fridge for 4 hours. Wow! wonderful flavor. Came here to find out how to use the miso once it is used to wrap the eggs. Looking forward to the soup made from the leftover miso combined with some greens from the garden. Thanks

Simple and so easy to modify with different veggie, sauces, etc. We will make this recipe again, probably slightly different each time for fun. Thanks!

Delicious, so happy to finally make my own miso soup. Was a big hit! Thankyou

This soup is amazing! I added a chicken stock flavour shot to the water and used tuscan kale as the green and at the end i added a half spoon of crushed garlic and a spoon tip of sesame oil at the end. I’m definetly adding this to my regular menu

Miso never requires added salt! Miso by it’s very nature is vert salty…I always buy the reduced sodium light miso. It is still plenty salty. I would consider modifying your instructions about the option of adding sea salt.

Im 28y.o. and I love this. I’m also Australian just so you know… I even ate some today that’s how much of a fan I am. I always have this in my kitchen!! Definitely in my top 3!

Thank you. I made this for the first time and it was amazing. It was also the first time tasting it. I added mushrooms.

This recipe was AMAZING! We’re not feeling well and saw this on your site. I’m glad I doubled the recipe! It will be a regular in our house! I used red miso, great flavor. You never let me down with your recipes. I cook plant based. Your my favorite plant based chef!

MMMM <3 I Just finished making this <3 SO tasty <3 thank you so much!

Made this last night for supper and it was quite tasty. I am fairly new to cooking with miso. I used a bit over 3 tbs of white miso paste, and next time, might increase for a bit more flavor. No chard so substituted fresh chopped spinach, and liked. I did not use tofu, so added very thin sliced chicken breast meat. Also cooked a packet of Koyo ramen noodles and added to the soup (along with the Asian Vegetable spice packet. Thanks for a great and easy recipe for a winter’s night!

What a yummy, low calorie vegan lunch! I made it with kale and had it with a slice of bread- so yummy!

Not sure why I never made miso before!!! I didn’t have the greens or nori to put in mine and it still tasted great. I bought the miso paste at whole foods for about 5 dollars and I can’t wait to make other recipes with miso now!
…I added some cooked soba noodles also and ate it as my whole meal.