Print

10 Minute Miso Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A quick and comforting Japanese soup made with miso paste, tofu, and seaweed, ready in just 10 minutes. Light, savory, and full of umami, it’s perfect for a starter or light meal.

Ingredients

  • 2 tablespoons white or yellow miso paste
  • 2 cups dashi stock (or 2 cups water + 1 teaspoon instant dashi granules)
  • 1/2 cup soft tofu, cubed
  • 1 tablespoon dried wakame seaweed (rehydrated according to package)
  • 1 green onion, sliced
  • Optional: 1/4 cup sliced shiitake mushrooms, baby spinach, sesame seeds, or chili oil

Instructions

  1. Heat dashi stock or water with dashi granules in a small pot over medium heat until hot but not boiling.
  2. Add tofu cubes and rehydrated wakame. Simmer for 2–3 minutes until warmed through.
  3. In a small bowl, mix miso paste with a few spoonfuls of hot broth until smooth.
  4. Reduce heat to low and stir the miso mixture back into the pot. Do not boil after adding miso.
  5. Taste and adjust seasoning if needed. Ladle into bowls and garnish with sliced green onions and optional toppings.

Notes

  • Do not boil the soup after adding miso to preserve its flavor and health benefits.
  • Add soba noodles or spinach for a heartier version.
  • Use red miso for a bolder, saltier soup.
  • Add chili oil or red pepper flakes for a spicy variation.
  • Store leftovers up to 2 days, but reheat gently to avoid overcooking the tofu.

Nutrition

Find it online: https://recipesbyliza.com/10-minute-miso-soup/