Miso Soup is 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!
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. Yes, miso is considered a living food when it is unpasteurized. It contains live probiotics, just like yogurt, which are beneficial bacteria formed during fermentation. These probiotics support gut health and digestion.
3 major types of miso
Miso comes in many varieties, each having a unique flavor, aroma, color, and texture; here are the main categories you’re likely to see in your grocery store. Quick Tip: the darker the miso, the stronger the flavor!
- white or shiro miso
- is the mildest. It’s made with fermented soy beans and rice and the color is pale yellow. Great for light soups and dressings.
- yellow or shinshu miso
- has a mild flavor that is stronger than white but mellower than red miso, and is mostly made with fermented soy beans and barley. The color is light brown. Good for soups, marinades, and glazes
- red or aka miso
- is the strongest flavored of all, also mostly made from fermented rice and barley, and is darker in color. Best for hearty soups and robust dishes.
where to find miso
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, tofu, etc.
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.
Miso is a biologically living food, like yogurt.
Cooking destroys some of its beneficial bacteria and can change the flavor.
When you cook with miso you’ll usually add it at the very end, once the pot is taken off the heat, so you don’t destroy the nutrients.
how to make miso soup, step by step
- Heat water, dashi*, or vegetablestock, or a combination in your saucepan.
- If you are adding veggies, tofu, or seaweed, simmer them briefly.
- Dissolve miso paste in a small bowl with hot broth, then stir into the soup off heat.
- Garnish with green onions and serve.
*Dashi is a traditional Japanese broth made from simmering kombu (seaweed) and bonito flakes. You can buy readymade or instant dashi in Asian markets and gourmet food stores.
I 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: tiny little brown or white mushrooms come clustered on one large stem or stalk. You’ll find them in plastic packaging in the mushroom section.
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.
Miso is a super healthy instant soup!
- Miso soup can be made as quickly as any instant soup, but is so much healthier for you.
- It’s a perfect soothing hydrator when you have a cold or flu, and so much quicker and easier to make than chicken soup.
- Probiotics: Miso contains beneficial bacteria that support gut health and digestion.
- Antioxidants: It is rich in antioxidants, which help protect cells from damage.
- Heart Health: Some studies suggest that miso consumption may contribute to lower blood pressure, supporting cardiovascular health
So, if you’ve been curious about miso, now’s the perfect time to dive in. It’s a simple way to add rich, savory flavor to your meals while sneaking in some great health benefits. Whether you’re whisking it into a soup, slathering it on veggies, or experimenting with a marinade, miso has a way of making everything taste just a little more special. It’s versatile, easy to use, and a great excuse to try something new in the kitchen—why not give it a go?
more miso
- Miso Glazed Salmon
- Miso Alphabet Soup
- Miso Broth with Shrimp Dumplings
- Miso Ramen with Shitake and Chicken
- Spring Vegetable Salad with Miso Dressing
Miso Soup
Ingredients
- 6 cups water, dashi, or vegetable stock
- 4 Tbsp miso paste
- 1 cup firm tofu, cut in small cubes (use more if you like)
- 2 cups assorted mushrooms, sliced
- 4 or 5 scallions, sliced thin (use all of the white and a little of the green)
Instructions
- Heat the stock and water to a simmer and add the mushrooms and tofu. Simmer for a couple of 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.
Nutrition
I was wondering, do I have to add the tofu or can I leave it out? My sister isn’t a fan of tofu so could I just leave it out and replace it with something else?
Just leave it out, miso soup can be made with anything, or nothing! I love mushrooms and green onions.
I’ve never made miso soup, so on this grey, cold day, with snow in the forecast, I thought it would be a perfect time to try. Found your recipe, and oh my gosh, it was sooooo good!! I took your suggestion and made it a little more hearty than what I usually get in a restaurant – full of mushrooms, tofu, carrots, celery and (red) onion (because it’s what I had). Also at your recommendation, served it with a side of edamame (and roasted cauliflower with turmeric). I’m over the moon – can’t believe I waited so long to try it – will definitely be a staple in our house! 🙂 Thank you SO much!
Sounds like a cozy meal for a cold day 🙂
Thanks for posting this soup, Sue. I have never had it and look forward to making some. I have made hot and sour soup before, my family loved it. I can’t wait to add this soup to my soup/stew repertoire! 🙂
Thanks Lydia, I need to do hot and sour soup for the blog sometime 🙂
Really enjoyed! I love how I could add extra veggies! We will definitely be making this often ?
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!!
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!
Is there anyway to make miso soup without tofu? It’s not good for my thyroid and I don’t care for the taste?
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.
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.
It sounds like a wonderful spot, Ruth, and I agree, miso has magical healing powers 🙂
I always add a little Dashi to this. It takes it over the top!! I love it!!
Yes! I always add dashi too. I get it in little packets to simmer in water similar to steeping a tea bag for tea. It makes miso soup extra punchy and flavorful.
This recipe was really tasty and super easy to make! Will be making it again very soon.
Can you tell me what color miso you used – white or the red? Thank you; can’t wait to try this!!
I think I used the darker miso for this soup, Amy ~ but you can use any type!
I’m so glad, thanks!
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?
You can definitely make it without tofu, I’ve had it with just mushrooms, or just green onions many times.