Easy Miso Soup Recipe

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Miso Soup is the original health food, it’s an easy, umami rich soup recipe made with fermented bean paste that has been nourishing the Japanese for centuries ~ and you can make this delicious vegan soup for yourself  in just minutes!

simple and nourishing miso soup

What is miso soup?

Miso is an ancient Japanese seasoning paste made from fermented soybeans (and sometimes rice or barley.)  It’s got that salty, umami flavor that distinguishes so many Japanese dishes like this classic miso soup.

Miso Soup in a white bowl

Japanese soup is one of the healthiest foods you can eat

It’s also one of the easiest meals to prepare. Miso soup was one of the first things I cooked for myself when I was in college.  It’s a staple in Japan, and you’ve probably had it in Japanese restaurants.  The soup is basically a thin miso infused broth, and when you get it in restaurants it usually has very little in it, maybe a slice or two of scallion floating around.  But it can also made heartier with tofu, mushrooms, seaweed, green onions, and potatoes, among other things.

a bowl of miso soup with mushrooms

Where to find Miso paste

Miso is sold fresh, and most large grocery store chains carry it nowadays.  Look for it in the refrigerated section, usually near the wonton wrappers, etc.

Miso is a biologically active, living food, like yogurt.

Cooking destroys some of its beneficial bacteria and can change the flavor.  When you make miso soup the paste is added at the end, once the pot is taken off the heat so you don’t destroy the nutrients.
This is basically a healthy and nourishing instant soup.  It’s perfect for when you have a cold or flu, and so much quicker and easier to make than chicken soup.  In Japan it’s believed to have powerful health giving properties, (including fighting the Big C.)

fresh mushrooms

Use a variety of mushrooms in this soup

Making miso soup gives you the perfect excuse to experiment with some of the exotic, loose mushroom varieties you always pass by when you’re doing your grocery shopping.  Their delicate flavor will take center stage in such a simple dish, and you don’t need to buy many, so the cost won’t be prohibitive.  I bought baby button Shitake and a variety called Beech Mushrooms, which was new to me.  The tiny little brown or white mushrooms come clustered on one large stem or stalk.

sliced spring onions

What to eat with miso soup

  • Miso soup is a complete meal in itself, especially when you add protein rich tofu. But we love to pair our soup with a big bowl of steaming hot edamame (soy) beans showered in sea salt.

cubes of tofu

If you want to make this healthy soup ahead:

  •  If you get really into it and you want to have this healthy soup every day for a week, just make the broth ahead and stir in the miso paste fresh with each meal.  That way you won’t lose any of the precious health giving properties of the miso.

a bowl of miso soup with edamame beans

I’ve been cooking with miso since I was in college and I love it.  You can find lots more miso inspiration on the blog,  just search Miso.  And if you’re intrigued and want to learn more, see my How To Use Miso post, it has lots of useful info and serving suggestions.

Other recipes using miso paste ~

Reader Rave ~

“Very easy and the best miso soup I’ve ever had. I added a little bit of crispy onions when I served it (similar to what happens at Japanese Hibachi restaurants). I can’t wait to make it again.”  ~Mary

Miso Soup
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3.38 from 123 votes

Miso Soup

Miso Soup is the original health food, it's an easy, umami rich soup recipe made with fermented bean paste that has been nourishing the Japanese for centuries ~ and you can make this delicious super food soup for yourself  in just minutes!
Course Appetizer, Soup
Cuisine Japanese
Prep Time 10 minutes
Yield 6 servings
Calories 86.55kcal


  • 1 quart vegetable or chicken stock this is optional, you can also use all water if you prefer
  • 2 cups water
  • 3 - 4 Tbsp Miso paste
  • 1/3 of a 14 oz block of firm tofu cut in small cubes
  • 2 cups assorted mushrooms sliced or left whole if very small
  • 4 or 5 scallions sliced thin (use all of the white and a little of the green)


  • Heat the stock and water to a simmer and add the mushrooms and tofu. Simmer for a few minutes to cook the mushrooms.
  • When you're ready to serve, add the scallions and take the pan off the heat.
  • In a small bowl, whisk the miso with 1/4 cup of the hot broth to form a paste. Stir it back into the broth, and serve.


Make this miso soup your own ~

  • Use yellow or white miso for a milder flavor...this is perfect if you are new to miso, or cooking for kids.
  • Use any type of stock you like in place of the water.
  • Add any thinly sliced veggies you like, including bok choy, carrots, or broccoli.  Just be sure to simmer the vegetables until tender before you add the miso.


Serving: 1cup | Calories: 86.55kcal | Carbohydrates: 9.51g | Protein: 6.26g | Fat: 2.74g | Saturated Fat: 0.66g | Sodium: 603.94mg | Fiber: 0.95g | Sugar: 3.74g

miso soup pin

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    Leave a Reply

    Please rate this recipe!

  • Reply
    June 15, 2020 at 4:32 pm

    5 stars
    Really enjoyed! I love how I could add extra veggies! We will definitely be making this often ?

  • Reply
    December 11, 2017 at 10:12 am

    I Just made this soup but wanted to add seaweed.. I used roasted seaweed and added it in with the mushrooms and tofu, and the soup came out delicious, but I feel as though the miso flavor is overpowered by the seaweed flavor. Any idea on how to keep the miso flavor stronger when adding seaweed? Thank you for the recipe!!

    • Reply
      December 11, 2017 at 10:27 am

      Great question, but I think miso is by nature a very delicate flavor, so you will probably have to live with that. You can certainly add more miso paste to your soup, and that should boost the flavor. Glad you’re experimenting with this, Mariah!

  • Reply
    November 26, 2017 at 2:50 am

    Is there anyway to make miso soup without tofu? It’s not good for my thyroid and I don’t care for the taste?

    • Reply
      November 26, 2017 at 7:10 am

      Absolutely, just leave it out. The beauty of miso soup is that you can put just about anything in there. You can keep it simple with just sliced green onion and mushrooms, or you can make a full on vegetable soup.

  • Reply
    Ruth Cobb
    October 30, 2017 at 5:00 pm

    I told my daughter the other day that for some reason a bowl of miso makes me feel better when I am ill. A little restaurant in Morgantown, West Virginia, serves a good large serving of miso and has the best and prettiest sushi, called the Green Tea Restaurant, on Burroughs St.

    • Reply
      October 30, 2017 at 7:26 pm

      It sounds like a wonderful spot, Ruth, and I agree, miso has magical healing powers 🙂

  • Reply
    March 3, 2017 at 6:46 am

    I always add a little Dashi to this. It takes it over the top!! I love it!!

  • Reply
    September 12, 2016 at 7:09 pm

    This recipe was really tasty and super easy to make! Will be making it again very soon.

    • Reply
      Amy Wyn
      November 2, 2016 at 1:28 pm

      Can you tell me what color miso you used – white or the red? Thank you; can’t wait to try this!!

      • Reply
        November 4, 2016 at 7:57 am

        I think I used the darker miso for this soup, Amy ~ but you can use any type!

    • Reply
      November 7, 2016 at 9:19 pm

      I’m so glad, thanks!

  • Reply
    May 20, 2016 at 7:13 am

    This recipe is in the clean eating section. I have read much on tofu and how soy products are very bad for people. I’m wondering if you can make this soup without tofu and if it will still be good; or possibly a suitable asubstitute?

    • Reply
      May 20, 2016 at 7:23 am

      You can definitely make it without tofu, I’ve had it with just mushrooms, or just green onions many times.

  • Reply
    Marcy Schwartz
    January 13, 2016 at 2:10 am

    This was the first time I’ve made miso soup. Very easy and the best miso soup I’ve ever had. I added a little bit of crispy onions when I served it (similar to what happens at Japanese Hibachi restaurants). I can’t wait to make it again.

    • Reply
      January 13, 2016 at 7:23 am

      Great addition Marcy, I’m so glad you liked it.

  • Reply
    February 16, 2015 at 5:14 am

    You state that if you want to eat for a week to make the broth then add the miso paste with each bowl.
    How much paste do you add – and is it mixed with the broth before.

    • Reply
      February 16, 2015 at 7:07 am

      You can heat up your broth, and then stir in the miso, to taste. It might be a couple of teaspoons for a 8 oz, give or take.

  • Reply
    November 4, 2013 at 10:35 pm

    I second that comment on the Dashi. Miso, IMO, really makes it!

  • Reply
    December 4, 2011 at 11:21 pm

    This looks really yummy! Have you ever tried making your miso soup with Dashi instead of broth. It really takes it over the top. My local Asian grocery store sells crystals (sort of like bullion) to make it.

    • Reply
      August 26, 2016 at 6:23 am

      I’ve never tried it, but have read dashi crystals contain MSG.

  • Reply
    Sarah (Snippets of Thyme)
    November 28, 2011 at 5:35 pm

    I had to come over because while having lunch and browsing Foodgawker, your photo leaped off the screen. That soup is so beautiful! I also love miso soup.

  • Reply
    Magnolia Verandah
    November 28, 2011 at 7:47 am

    I feel nourished just reading the recipe.

  • Reply
    November 28, 2011 at 1:01 pm

    What a lovely way to ease the burden on the palate. This sounds like a perfect light repast and I’d love to join you in a bowl. Have a wonderful holiday. Blessings…Mary

  • Reply
    Pat @ Mille Fiori Favoriti
    November 28, 2011 at 4:08 am

    What a nice recipe! I always order Miso soup when I go out to a Japanese restaurant, but I never thought I’d be able to make it myself. Now I’ll be on the hunt for Miso paste!

    I became a follower. I love WIlliams Sonoma and check out their sale section on their web site all the time.

  • Reply
    November 28, 2011 at 11:40 am

    Looks wonderful! I’ve been thinking about creating a miso soup version for a while now. Thanks for sharing. Beautiful mushrooms.

  • Reply
    Miss Meshow
    November 28, 2011 at 3:39 am

    So beautiful! I love those little white mushrooms, especially the ones in the last photo that are stuck together. Already have plans for tomorrow’s supper, but I think I’ll plan on it for the day after. I love soup!

  • Reply
    Quay Po Cooks
    November 28, 2011 at 1:35 am

    I love miso soup. This reminded me that I have not had a bowl for sometime:D Great photos!

    • Reply
      November 7, 2016 at 9:19 pm


  • Reply
    November 27, 2011 at 11:07 pm

    Those mushrooms look really nice, I haven’t seen that variety

  • Reply
    Yummy Mummy
    November 28, 2011 at 6:07 am

    How beautiful with those tiny mushrooms! Love this!

  • Reply
    November 28, 2011 at 4:11 am

    I would LOVE a bowl of this right now. I still have a residual runny nose from last week’s cold.

  • Reply
    [email protected] Girl Kitchen
    November 28, 2011 at 2:25 am

    This soup looks so warm and comforting! I could use that right now after having had way too much dessert this week. My jeans are feeling pretty snug right now! 🙁

  • Reply
    November 28, 2011 at 1:05 am

    Oh, I need to buy some miso! This soup looks amazing…and it would be great to whip this up on a cold day. Your mushrooms are beautiful, too…so unblemished. Great post~

  • Reply
    November 27, 2011 at 7:25 pm

    I’ve had it, but never made it. Your photos are marvelous, Sue. Copying the recipe now…

  • Reply
    Heather @ girlichef.com
    November 27, 2011 at 4:08 pm

    I love miso soup. Earthy, comforting, satisfaction in a bowl. Yours looks beautiful…wish I had a bowl. Okay, I have a bowl, but I wish I had some of your steaming soup filling it!

  • Reply
    Sue/the view from great island
    November 27, 2011 at 2:59 pm

    Susan—I’m not sure I’ve ever had (or ordered) Hot and Sour soup, I’ll be waiting for your post!

  • Reply
    From Beyond My Kitchen Window
    November 27, 2011 at 12:35 pm

    It looks so light and delicious. The mushrooms are so white and beautiful. I have had Miso soup and liked it a lot, but Hot and Sour is my favorite. I think I might do a post on it. Thanks for the inspiration.