10 Minute Miso Soup

10 Minute Miso Soup is my go-to when I want something warm, nourishing, and incredibly fast. With its light, savory broth, tender tofu, and seaweed, this classic Japanese soup is surprisingly satisfying and comforting. I love how I can make it from scratch in minutes with just a handful of ingredients.

Why You’ll Love This Recipe

I love this miso soup because it’s not only quick and easy, but also packed with umami flavor and wholesome ingredients. It’s perfect as a light lunch, a starter, or a simple dinner when I need something cozy. It’s naturally vegetarian, customizable, and comes together in one pot—no fuss, no complicated steps.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Miso paste (white or yellow miso for a milder taste)
• Dashi stock (or water + instant dashi granules)
• Soft tofu, cubed
• Dried wakame seaweed (rehydrated)
• Green onions, sliced
• Optional: mushrooms, baby spinach, sesame seeds, or chili oil

Directions

I start by heating the dashi stock or water with dashi granules in a small pot over medium heat.

Once it’s hot but not boiling, I add the tofu cubes and wakame seaweed. I simmer for about 2–3 minutes until everything is warmed through and the seaweed has softened.

In a small bowl, I stir the miso paste with a few spoonfuls of the hot broth until smooth. This step keeps the miso from clumping.

I reduce the heat to low and stir the miso mixture back into the pot. I make sure not to boil the soup after adding the miso—this keeps its flavor and beneficial properties intact.

I taste and adjust the seasoning if needed, then ladle the soup into bowls and top with sliced green onions.

Servings and timing

This recipe serves 2.
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes

Variations

Sometimes I add thinly sliced shiitake mushrooms for more umami.

For a heartier version, I stir in soba noodles or a handful of spinach.

If I want extra protein, I add shredded cooked chicken or a poached egg.

When I’m craving heat, I drizzle in a little chili oil or add a sprinkle of red pepper flakes.

I occasionally use red miso for a stronger, saltier flavor.

Storage/Reheating

I store leftovers in the fridge for up to 2 days, but I keep in mind that the tofu and seaweed may soften more over time.

To reheat, I warm it gently over low heat and avoid boiling once the miso is added. I sometimes add a fresh spoon of miso after reheating to boost the flavor again.

FAQs

Can I use water instead of dashi?

Yes, I sometimes use just water with a bit of soy sauce or miso for a simplified version, but dashi gives it the traditional depth of flavor.

What kind of tofu should I use?

I like using silken or soft tofu for a smooth texture, but firm tofu also works if that’s what I have on hand.

Is miso soup vegan?

It can be. I use vegan dashi or water, and skip fish-based dashi to keep it plant-based.

Can I make this ahead?

Yes, but I recommend adding the miso and green onions just before serving to preserve their best texture and taste.

What’s the difference between white and red miso?

White miso is milder and slightly sweet, while red miso is stronger and saltier. I choose based on how bold I want the soup to be.

Conclusion

10 Minute Miso Soup is one of those recipes I always keep in my back pocket. It’s fast, comforting, and endlessly adaptable to whatever I have on hand. Whether I’m starting a meal, winding down the day, or just craving something warm and savory, this simple soup delivers every time.

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