15-Minute Miso Soup with Greens and Tofu

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Cutting board with bowls of our simple miso soup recipe

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.

Sliced sheet of nori seaweed on a wood cutting board

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.

Miso paste and bowls of homemade miso soup

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.

Plate of chopped green onion and chard

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.

Sauce pan of miso broth and cubes of tofu on a cutting board

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!

Bowls of miso soup made with green onion and chard

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

If you try this recipe, let us know by leaving a comment, rating, and tagging a photo #minimalistbaker on Instagram! Cheers, friends.

Bowls of our Traditional Miso Soup recipe

15-Minute Miso Soup with Greens and Tofu

An inspired take on Japanese miso soup with tofu, green onion, and loads of greens. Just 15 minutes from start to finish, and so flavorful and comforting.
Author Minimalist Baker
Print
Bowl of Simple Miso Soup made with greens and tofu
4.77 from 188 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 (bowls)
Course Appetizer, Entrée, Side
Cuisine Gluten-Free, Japanese-Inspired, Vegan
Freezer Friendly No
Does it keep? Best when fresh

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

*Nutrition information is a rough estimate calculated with our homemade vegetable broth and the lesser amount of miso paste.
*Adapted from vegetarian.about.com

Nutrition (1 of 2 servings)

Serving: 1 bowls Calories: 170 Carbohydrates: 22.3 g Protein: 13.6 g Fat: 5 g Saturated Fat: 0.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1817 mg Potassium: 461 mg Fiber: 10 g Sugar: 9 g

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  1. Nicole says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Nicole. Thanks so much for the lovely review and for sharing your modifications!

  2. Natale says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for your kind words and lovely review, Natalie. We are so glad you enjoy our recipes! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  3. its me says

    Your website bombards a viewer with so many ads that it is too annoying to spend any time even looking at your recipes. I’ll certainly remember to never visit your website again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry for any inconvenience! We always try to optimize for user experience, while also having ads to keep the content free. We’ll give it a look to see if we can make any improvements!

  4. anon says

    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.

    • Mika says

      It’s also made with bonito flakes, but who cares :) Don’t like it? Make your own and stop complaining about people who change recipes.

  5. Gloriaf Nova-Fuson says

    I must’ve gone wrong somewhere. I used Roland’s brand White Miso Paste. Although it’s labelled white, it looks like a burgundy red in the sealed bag. 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. I’m interested in knowing what I could’ve done wrong. Seemed so simple and straightforward.

  6. Brooke says

    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!

  7. Fawn says

    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! :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Fawn! Thanks so much for the lovely review and for sharing your modifications!

  8. Yuri A. says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Yuri, this recipe is not traditional, but is our inspired version. We used nori because it’s easier to find. Feel free to use whatever type your prefer!

  9. Wendy Taylor says

    Made these and everyone loved them!! Added chicken breast to some for the non vegans in the family. Dipped in sweet Thai chili sauce and the blend of salty and sweet/spicy sauce was sooooo yum!!! But….. 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? Hoping 🙏🙏 lol

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Wendy! As for freezing, I think so but we haven’t tried it! Let us know if you do!

  10. Crash says

    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.

  11. Rebeckah says

    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.

  12. Sandra says

    Thank you! 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 :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad this recipe was what you were hoping for! Thanks so much for sharing, Sandra!

  13. Maisie says

    For your version of the vegetable broth, how many servings do we need to make for 950ml of it for this?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      ~4. But we’d recommend making a full batch and freezing leftovers for future use!

  14. Lauren says

    I see your recipe calls for firm tofu, if I substitute with silken tofu, do you think the cooking times would change? I LOVE Miso soup and am very anxious to make this!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lauren, we don’t think it will hold together well, but cooking for less time might help. Let us know if you try it!

    • Emma Daly says

      Hi Lauren,

      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.😁

  15. Leila says

    Hey, wanted to make this tonight but forgot to buy miso, is there anything I can replace it with?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, unfortunately we aren’t sure of a sub. It’s pretty key for flavor here.

  16. Joey Ma says

    Tip: Roasted nori is not meant for soup, you lose the flavor and texture. It’s meant to be eaten dried as is. The seaweed use for soup is dried!

  17. Donna says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Donna! Love the modifications- thanks for sharing!

  18. Erin says

    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!

  19. Heidi says

    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!

  20. eevee says

    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.

  21. Rachel says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear that! We wonder if the veggie broth and/or miso paste was extra salty? Next time, maybe use half water and half veggie broth.

  22. Addy says

    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??

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Addy. 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

  23. Judith McCombe says

    Quick to put together…and delicious. I added some kombu shitake dashi (sachets) stock…very more-ish.
    No leftovers

  24. Susan says

    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. :)

  25. Suzanne Roth Fulton says

    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!

  26. Rebecca Campbell says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your additions, Rebecca. 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

  27. Donna Stassel says

    This was an excellent recipe but not hearty enough for my husband. However, I added some noodles and it was perfect.
    Thank you.

  28. Kirsten says

    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!!!

  29. Trinity says

    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.

  30. Diann McBee says

    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.

  31. Wendy Leberman says

    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!

  32. Alyssa says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

      • Ross says

        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’s disappointing that you’ve seemingly omitted and/or ignored the traditional and true Japanese recipe. I see that you mentioned dashi, but there are plenty of easy vegetarian/vegan friendly ways to make it. It can be as simple as soaking dashi kombu in water.q I can appreciate making a recipe easier or putting your own spin on it, but this is at best an American-Japanese fusion style mock miso soup, and should be advertised in that way. 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.

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Ross, I appreciate the feedback. We’re actually going through old recipes and making changes such as this to recipes that claim to be close to “traditional” and aren’t. We’ll be making changes soon – it just takes time as we have 1000+ recipes. Thanks again!

    • S Hummel says

      I specifically looked up Miso soup without dashi. I’m happy to find a recipe with such great reviews that can accommodate my diet and my ability to get ingredients. Thanks!

    • Rebecca Campbell says

      The author of this blog is very kind. I would have been very annoyed at the unwarranted criticism dished out. If they’re so disappointed, where is their tutorial on miso soup. Sheesh.

      • brownin329 says

        It is not Miso and she is calling it Miso, hence the criticism. Maybe she should change the name??? In the age of cultural awareness, maybe be a bit more mindful of the actual recipe for Miso.

  33. RBR says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review. We are so glad you enjoy 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

  34. Molly says

    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!!!

  35. Tom Stuart says

    I made this to go with lunch. Quick fried ahi poke on shredded cabbage along with miso soup. Great on a rainy day.

  36. Kate says

    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.

  37. Retinna says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Retinna. So glad you enjoyed it. Happy we can bring a little comfort to you in this season of life!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  38. Sarah says

    I like to make a big pot of soup and have it for lunches through out the week. This looks delicious but I see it doesn’t keep well. Do you have any suggestions for variations or waiting to add some ingredients that would keep better? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Great question, Sarah! We think you could combine the miso and veggie broth and prep the veggies/tofu in advance. Then reheat broth and add everything else for ~5 minutes just before serving. Let us know if you do some experimenting!

  39. Nicole Toole says

    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!

  40. Charlotte Bongalon says

    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.

  41. Phil The Brit says

    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!

    • Elissa says

      Maybe use half the amount of vegetable broth, I followed the directions exactly and this isn’t very miso flavored. Also putting it in last doesn’t make sense. The seaweed should probably be put in last too. Disappointed

  42. SanFranSoul says

    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!

  43. Yut says

    This isn’t how (genuine) miso soup is made at all, so I find your choice of ingredients interesting. You’re supposed to use silken tofu, not firm, and you’re supposed to use wakame, not nori. But yeah, I guess you could use vegetable broth if you want (actual broth should be dashi: made with Bonito flakes and kelp). Inaka style (country style) miso soup uses a mushroom based broth instead though.

    • Virginia Renata Gomez says

      Thank you for the more authentic way. The way done above can be used for vegan folks, also tasty & fast. I eat miso soup for gut health.

  44. Dani M. says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So glad you enjoyed it, Dani! Feel free to use half veggie broth & half water next time for less salty broth. Thanks for sharing!

  45. Elaine Jennings says

    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!

  46. Karl says

    Close but not quite. The main ingredients of miso are the miso, bonito stock/konbu stock, green onion and tofu. If you want vegan friendly then use kombu and make a stock (only takes 5 min after a rolling boil) and a dash of soy. if not just use dashi miso + hotwater and make it right into your bowl.

  47. Boston BB says

    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.

  48. Emily says

    I have some red miso paste in my fridge from another recipe and I was wondering if it would be possible to use it in this recipe instead of white miso paste. I know that red miso paste is stronger and saltier so maybe I could just use less of it? Thanks!

  49. Susan McLaughlin says

    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.

  50. Rose Crombie says

    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!

  51. Sara says

    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!

  52. Mary Pat Allen says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks, Mary Pat! Next time would you mind adding a rating to your review? It’s super helpful for us and other readers! xo

  53. Francine says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Miso is definitely best when fresh, but a couple days might be okay. If you give it a try, let us know how it goes!

  54. Mary says

    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!

  55. Lisa says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Lisa. 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

  56. SJ says

    I tried miso soup for the first time last weekend from a chain called Teriyaki Experience, and loved it so I decided to buy some white miso paste and try it on my own. What I made (NOT this recipe, just a simple “traditional Japanese Miso” quick YouTube video) did not taste like what I had at the fast food place, and it got me thinking that I likely didn’t get the “real” miso experience, and had set my expectations up all wrong. When I made my own, (4 cups of water and 4 tbsp for white miso paste, it smelled very “beerish” – I suppose from there fermented beans. I’m wondering if someone could somehow illuminate for me, through mere text, if this is the way miss SHOULD taste? For reference, the miso I had at the fast food place tasted very savory, salty and kind of reminded me of the over processed Mr. Noodles with the flavor packet? Only “smoother”? (That’s the best way I can think to describe it).
    I will be using this recipe when I try it again , because I always love MB recipes, and they never disappoint. Just trying to get some clues as to how it should taste, since my two experiences we’re so different.

    • Bettie says

      I’m about to use the recipe above (6 ingredient recipe) but also have interest in your questions. It’s a pity that your comment remains unanswered even when others go answered… :(

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      SJ, the flavor will depend directly on the broth and miso you use. We recommend using Imagine brand vegetable broth and a Miso Master Chickpea Miso for best results!

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          You can use water, as the recipe suggests. Or, for more robust flavor you can use vegetable or chicken broth!

          • Krystal says

            I didn’t like the flavour of vegetable broth. The next time I’ll try chicken and hopefully it taste better.

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Hi Krystal, sorry to hear it didn’t turn out well. Make sure to start with a broth you have used before and enjoy for best results.

    • Gail says

      When you make ‘Traditional’ Miso, you first simmer Bonito Flakes. This is what gives your soup the smokey flavor that you were missing but only using the miso. You can find those in the dry section of your local Asian store. Simmer the flakes, then strain the broth using cheese cloth Add your greens or whatever other ingredients you are using. Then add the miso paste. Hope this helps!

  57. keli honsberger says

    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!

  58. Alice Riccabona says

    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!

  59. Bailey says

    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!

  60. Alex Black says

    I love miso soup, and have been wanting to make it at home for a long time now! Ty for the recipe! I have some vegetarian friends and it is pretty hard to find vegetarian friendly recipes. Ty again!

  61. Jdh212 says

    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!

  62. David L Chorney says

    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.

  63. David says

    This is a great recipe, but beware of calling it healthy. Each bowl has 1,000 mg of sodium, which is 200 mg shy of half of your daily allowance for salt.

    • Debbie says

      I use Kirkland stock(Costco) which has a lower sodium content and water knowing that miso is high in sodium. Plenty of flavor still.

  64. itsamoosething says

    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

  65. Cate says

    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!

  66. jennifer Bentley says

    I just made this because I am on the Atkins diet but after researching about miso I learned that it has a very high sodium content and that may lead to sugar cravings,
    Your thoughts?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jennifer, we haven’t heard of that. But if you are concerned, you could use less miso, vegetable broth, and/or salt- though it won’t be as flavorful. Keep in mind that miso soup has been consumed as part of Japanese cuisine for a long time!

  67. Peta says

    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

  68. Susan Cleary says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Banni, since making this recipe I also realized cooking miso is unnecessary, so I just updated the recipe! Hope that helps.

      • John Blank says

        Didn’t know about not boiling miso. I make the soup with stock (not fish – doesn’t agree with me) and first I “kill” some onion and garlic, then put that into the miso plus stock and simmer. Meanwhile I cook the Japanese noodles. Put the noodles in the serving bowl, throw in some cut up greens and green onion, and pour soup over it. I usually add some rice vinegar and sesame oil, and squeeze in a bit of lime. Not really traditional Japanese but delicious.

  69. rcksn says

    i think you should try including dashi into the soup
    kombu dashi is great and keeps it vegan/vegetarian friendly
    if you arent a vegan or vegetarian you could also add dashi made of bonito
    and instead of using nori, i like using wakame instead. they arent hard to find (usually in dried form).

    although its entirely up to you what you want to do with your food, as these are just some suggestions.

  70. Rose says

    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!

  71. Kortiz says

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

  72. Susie says

    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!

  73. Shiro says

    First of all, you recipe looks beatiful. I love the artistic pictures on this post.
    I love making miso soups and I am wondersing what kind of miso do you use on this recipe?
    The plasic package looks like one from Marukome, but I am not sure.
    Have you tried miso paste from Miyasaka?
    They don’t list the pastes on the site(strange), but their pastes are great. It’s worth to check it out.

  74. Laura says

    Thank you for sharing this variation of miso. This food has a medicinal vibe for me. I always feel like I am treating myself when enjoying miso. It is an earthy delight that I need to enjoy more often. This is simple and quick. Your pictures were wonderful, I am headed to the Asian grocery and making some with bok choy.

  75. Susan says

    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!

  76. Christina says

    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.