How to Make Miso Soup: Easy 10 Minute Recipe
How to make miso soup in 10 minutes! This classic Japanese soup is known for its comforting and umami flavors. This shortcut only requires a few ingredients, making it quick and easy!
What is Miso Soup?
Miso soup is a Japanese dish that is a favorite among people all around the world.
It can be enjoyed alone or as part of a meal any time of day. It’s a comforting soup that just soothes the soul!
Generally speaking, it consists of a dashi stock, miso paste, tofu, and seaweed. Simple yet has an incredible depth of flavor.
Dashi is a clear stock typically made with kombu (dried kelp) and katsuobushi or bonito flakes (dried skipjack tuna). It creates the ultimate umami-packed broth.
Not only does miso soup have rich flavors but it also has nutritious qualities.
Miso is a salty, umami, fermented soybean paste. Because it is fermented, this also means that it is packed with probiotics. Probiotics are live bacteria that are good for your digestive health.
The addition of seaweed and tofu further elevates the taste and texture.
The combination of ingredients makes for a perfectly balanced soup that warms the soul and leaves you wanting more!
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How to Make Miso Soup
In this post, I will walk you through how to make miso soup step-by-step and show you a quick and easy shortcut to make this comforting and delicious soup in your own kitchen!
As always a recipe card is at the end that you can print out, pin to Pinterest, and save for later.
Let’s get started!
Miso Soup Ingredients
This recipe requires just a few ingredients and takes less than 10 minutes. It’s perfect for those who want a quick, easy, and healthy meal without sacrificing on taste.
- Water: Can’t have soup without liquid! Water is going to be the base for this recipe.
- Silken Tofu: Silken tofu has a smooth and delicate texture that almost melts in your mouth. I think this is the best type of tofu for miso soup.
- Hondashi: The shortcut secret weapon for this recipe! Hondashi is a popular Japanese seasoning that adds a savory umami flavor to dishes. It is made from dried bonito fish flakes, similar to bouillon and acts kind of like an instant dashi broth. Instead of making dashi from scratch, use Hondashi to quickly enhance the taste of various dishes.
- Seaweed: The best type of seaweed to use for miso soup is wakame dried seaweed. It has a mild flavor and soft, almost silky, texture. It’s comes in small dehydrated pieces. Because of this, it rehydrates quickly in warm water or broth.
- Miso: Miso is a fermented soybean paste that comes in three main varieties: yellow, white, and red. White miso is mild and slightly sweet, an excellent option for those who prefer a less intense flavor. On the other hand, red miso is fermented for an extended period, resulting in a richer and more pungent taste that adds even more depth to the soup. Yellow miso, being somewhere in between, offers a balanced flavor profile and provides a delightful combination of both worlds. For this recipe, I am using Hikari white miso.
- Green Onions: Green onions as a finishing touch adds a distinct but mild onion flavor.
Step 1: Make the Broth
To begin, add 4 cups of water to a medium sized pot. Bring it to a boil.
Instead of making dashi from scratch, which can take a bit of time, use Hondashi as a shortcut.
My rule of thumb is to use ½ teaspoon for every cup of water. So for this recipe, add 2 teaspoons.
This is all it takes to create a simple dashi stock for the base of this recipe!
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Step 2: Add Seaweed and Tofu
After you prepare the dashi stock, add ¼ cup of dried wakame seaweed to the simmering broth.
The seaweed will expand and soften as you cook, transforming into silky strips. This does not take long so you do not need to rehydrate it beforehand.
After that, drain 8 ounces of silken tofu and cut it into small cubes.
Make sure to handle the tofu gently as it is extremely soft and can crumble easily.
Then add the cubed tofu to the broth.
Step 3: Add the Miso
Before adding the miso paste, turn off the heat to avoid boiling it.
Miso is quite rich in probiotics, and boiling it can kill the beneficial bacteria, reducing its health benefits.
To ensure smooth and clump-free miso, add it to the broth through a strainer.
This step really helps to separate any clumps and makes it easier to mix into the soup.
As a result, the broth will have the smoothest, satisfying mouth feel without chunks of salty miso.
If you don’t have a strainer, you can create a miso slurry by mixing the miso paste with some of the broth until it fully dissolves, and then add it back to the pot.
For miso soup, my rule of thumb is 1 tablespoon of miso for every cup of dashi. This recipe calls for 4 tablespoons of miso.
Miso is already salty so you do not need to add extra salt.
Make sure to taste and adjust every ingredient to your liking.
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Step 4: Garnish and Serve
Lastly, to add a touch of freshness and color, top the miso soup with sliced green onions.
The bright green onions not only enhance the presentation but also add a mild onion flavor to the soup.
Serve the miso soup hot and enjoy its warm, soothing, and comforting taste!
Serving Suggestions
You can serve miso soup on its own as a light and nourishing soup. It also pairs well alongside other dishes.
If you’re anything like me, a meal feels incomplete without soup.
Miso soup makes a fantastic side dish or part of a large spread to complement a variety of Japanese foods, such as sushi, tempura, rice bowls, grilled meats, seafood, etc.
Above all, let your cravings guide you in how you choose to enjoy this delicious soup!
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Leftover Storage & Reheating
Got some leftover miso soup? No problem!
To keep it fresh, transfer the soup to an airtight container and pop it in the fridge.
Miso soup keeps well for about 3-4 days in the fridge.
When you’re ready for a repeat, gently reheat the soup on the stovetop over low heat. Avoid boiling to maintain the delicate flavors and beneficial nutrients.
If you’re in a hurry, the microwave can be your friend. To avoid uneven and overheating, heat in short bursts, stirring in between.
Miso soup is definitely just as enjoyable when you’re having it as leftovers!
Save this Recipe
In just 10 minutes, you can transform simple ingredients into a comforting bowl of miso soup that’s equally as good for your gut as it is for your soul.
This recipe is the perfect solution for busy days or when you’re craving a warm, delicious, and nourishing meal with low effort.
I hope you try out this simple recipe and happy slurping!
Did you make this recipe? I would love to see! Tag me on IG @feedmi_ or TikTok @feedmi
Miso Soup: 10 Minute Recipe
Ingredients
- 4 cups water
- 8 oz silken tofu, cubed
- 2 tsp Hondashi, dashi powder
- ¼ cup wakame dried seaweed
- 4 tbs miso paste
- 2 green onions, sliced
Instructions
- In a pot on medium-high heat, add water and dashi powder. Bring it to a boil.
- Add seaweed, tofu, and gently mix together.
- Turn off the heat. Add miso to the broth through a strainer.
- Top with green onions and gently stir to combine.
- Adjust to your liking and enjoy!
