🍜 Easy, Authentic Miso Soup with Tofu
Vegan • Comforting • Ready in 20 Minutes
Warm, nourishing, and full of umami, this authentic miso soup recipe is your shortcut to a cozy Japanese classic—without the takeout. Made with silken tofu, seaweed, and rich dashi-style broth, it’s a quick and healthy starter or light meal you’ll want on repeat.
🧡 Why This Miso Soup Works
✅ Ready in just 20 minutes
✅ Simple, real-food ingredients
✅ Naturally vegan & gluten-free
✅ Deep, authentic flavor with minimal effort
🥢 What You’ll Need
Key ingredients include:
4 cups (1L) dashi or vegetable broth
3 tablespoons (45ml) white miso paste
14oz (400g) silken tofu, cubed
2 green onions, thinly sliced
½ oz (15g) dried wakame seaweed
1 tablespoon (15ml) soy sauce (optional)
Vegan option: Use kombu dashi or vegetable broth
Equipment Needed
- Large pot
- Small bowl (for mixing miso)
- Whisk
- Measuring spoons
- Sharp knife
- Cutting board
- Alternative: Use microwave-safe bowl for reheating
Method
1. Rehydrate Seaweed
– Place wakame in cold water for 5 minutes
– Drain and set aside
2. Prepare the Broth
– Heat dashi/broth to just below boiling (90°C/195°F)
– Reduce heat to medium-low
3. Mix Miso
– In a small bowl, whisk miso with ½ cup warm broth until smooth
– Never add miso directly to hot soup
4. Combine
– Add tofu cubes to main pot
– Stir in miso mixture
– Add drained wakame
– Simmer for 2-3 minutes (Do not boil!)
5. Finish
– Garnish with green onions
– Serve immediately
🍄 Craving Another Easy & Cozy Soup?
Try our rich, creamy, plant-based favorite:
👉 Shiitake Mushroom Soup – Creamy & Comforting »
Crucial Tips
- Never boil miso – it destroys probiotics and flavor
- Mix miso with warm broth first to prevent clumping
- Use silken tofu for authentic texture
- Add miso at the end of cooking
Storage & Variations
Storage:
- Refrigerate up to 2 days
- Store miso separately if making ahead
Common Mistakes:
- Boiling the soup
- Adding miso too early
- Using wrong tofu type
Variations:
- Add mushrooms for extra umami
- Include spinach for added nutrients
- Try different miso types (red, yellow, white)
Cook’s Note: I’ve learned through years of making this soup that gentle heating is key – treat it like making tea rather than cooking soup. Your patience will be rewarded with a perfectly balanced bowl of comfort.
