This Simple Miso Soup Recipe is quick, flexible, and perfect for using whatever vegetables you have on hand. Light but satisfying, it comes together in about 10 minutes once the vegetables are prepped. Healthy, flavorful, and endlessly adaptable.
This post has been updated from the original posted January 1, 2018.
It’s often the simple dishes that bring the most comfort—this Easy Miso Soup is a great example. A brief sauté of aromatics builds the base, then seasonal vegetables and tofu finish the bowl with color, texture, and nourishment. Ready fast, and delicious every time.
Ingredients and Substitutions
- Miso: Light yellow or white miso paste works well. Rice miso or chickpea miso are also good alternatives—this ingredient gives the soup its savory umami character.
- Tofu: Firm or extra-firm tofu will hold its shape when added to the soup.
- Ginger: Fresh ginger provides bright flavor and anti-inflammatory benefits.
- Garlic: Fresh garlic deepens the savory profile.
- Broccoli
- Cauliflower
- Snow peas
- Bell pepper
- Bok choy
- Carrots
- Jalapeno
- Scallions
- Substitutions: Use any vegetables you enjoy—zucchini, kale, shiitake mushrooms, seaweed, edamame, asparagus, and more will all work.
Can I use frozen veggies in miso soup?
Yes. Frozen vegetable mixes are convenient and often contain only plain vegetables, making them an excellent option when fresh produce isn’t available. They help you prepare this soup quickly without sacrificing nutrition.
Why this Simple Miso Soup works
The flavor comes from a quick sauté of garlic and ginger, which releases their aromas, and from making a miso slurry with hot cooking liquid so the miso dissolves smoothly into the broth. The result is a deeply flavored, uncomplicated soup that relies on fresh ingredients rather than processed shortcuts.
Debra’s Pro Tips
- Save time by using frozen vegetables or pre-cut vegetables from the store.
- Dissolve miso in a cup of hot broth before adding it back to the pot to avoid lumps.
- Garnishes add brightness—try sliced green onions, jalapeno rounds, or mung bean sprouts.
- Add rice or kelp noodles if you want a heartier bowl.
- Add vegetables to the pot in the order of how long they take to cook so everything finishes al dente.
More Recipes that use Tofu
Tofu Satay: Delicious tofu skewers with a rich peanut sauce.
Tofu scramble with veggies: A tasty vegan alternative to scrambled eggs.
Crispy baked tofu: A versatile plant-based protein for bowls and salads.
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📖 Recipe
Simple Miso Soup with Vegetables
Ingredients
- 1 Tablespoon olive oil
- 1 Tablespoon minced fresh ginger
- 1 Tablespoon minced fresh garlic
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 6 cups water
- ½ cup snow peas trimmed
- 1 red pepper thinly sliced
- ½ head or one small bok choy, sliced thin
- ½ cup shredded carrots
- ¼ cup organic white miso paste
- 6 oz. organic firm tofu cut into small dice
- 1 jalapeno sliced into rounds
- 3 scallions thinly sliced
Instructions
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Heat olive oil in a saucepan over medium heat. Add ginger and garlic and sauté until fragrant, about 1 minute. Add broccoli and cauliflower, toss to coat, and cook about 2 minutes.
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Pour in the water and bring to a low boil. Stir in snow peas, wait 1 minute, then add red pepper and shredded carrots.
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Ladle out 1 cup of the hot liquid into a bowl and whisk in the miso until smooth. Return the miso slurry to the pot, then add bok choy and tofu cubes.
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Turn off the heat and serve immediately. Offer sliced jalapenos and scallions as garnishes.
Notes
Nutrition
Carbohydrates: 16g
Protein: 10g
Fat: 7g
Sodium: 698mg
Note
Nutrition estimates were calculated with online tools. For the most accurate results, calculate nutrition using the specific ingredients and brands you use.
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