This Simple Miso Soup Recipe is super easy to make with whatever vegetables you have on hand. It’s light, yet satisfying…tasty and versatile. Spend a couple minutes getting your veggies ready and then this miso soup with tofu is ready in just 10-minutes. Brilliant!
This post has been updated from the original posted January 1, 2018.
Seriously, it’s the simple things in life—-like this Easy Miso Soup Recipe—that make me happy. I love how easy it is to incorporate my favorite seasonal vegetables and tofu into this wholesome miso broth. Wham! Bam! Done….and delicious every time.
Ingredients and Substitutions
- Miso: I use light yellow or white miso paste. You can also use rice miso or chick pea miso with terrific results. This is where the umami satisfaction begins building.
- Tofu: Firm or extra firm tofu will hold its shape in this miso soup recipe.
- Ginger: Fresh ginger yields the best flavor and also adds some anti-inflammatory benefits.
- Garlic: Fresh garlic cloves build on the great taste that’s happening in this vegan soup.
- Snow peas
- Bell pepper
- Bok choy: If you love bok choy, you’ll also want to try my ginger scallion bok choy recipe.
- Substitutions: Any vegetables that you have and enjoy will work in place of what I’ve chosen. Zucchini, kale, shitake mushrooms, seaweed, edamame, asparagus, are all good options.
Can I use frozen veggies in miso soup?
You can even use frozen veggies in this easy miso soup recipe—and they make some interesting mixes that are organic and don’t have any ingredients other than the veggies themselves. Pretty awesome when you want to make this and don’t have any fresh veggies on hand.
Why this Simple Miso Soup works
The key to this soup being so tasty is the quick sauté of the garlic and ginger at the beginning and then the slurry you make with the miso and the hot water that you’re cooking the veggies in. Loads of flavor right there without any hard to find or processed ingredients.
Debra’s Pro Tips
- Save time: Use frozen veggies or already cut up veggies from the salad bar.
- Dissolve the miso in a cup of the hot liquid before adding to the pot….as directed in the recipe card…for the best results and no clumps of miso paste.
- Don’t forget the extra flavor in the garnishes. My favorite are sliced green onions and jalapenos. Mung bean sprouts are also delish.
- Rice noodles or kelp noodles are a great addition for a heartier meal.
- Put veggies into the miso broth in order of how long they will take to cook to ensure al dente veggies.
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- 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
- Heat olive oil in saucepan over medium heat. Stir in ginger and garlic and saute until fragrant about 1 minute. Toss in broccoli and cauliflower to coat and cook for about 2 minutes.
- Pour in water and bring to a low boil. Stir in snow peas next. Wait 1 minute and then add red peppers and carrots.
- Ladle out 1 cup of the liquid and whisk in the miso until incorporated well and then add the miso slurry back into the pot along with the bok choy and the tofu cubes.
- Turn off the heat and serve immediately. Pass around the jalapenos and scallions for garnish.
Use veggies that YOU like. Other ideas: mushrooms (shitake or baby bellas), bean sprouts, bell peppers, kale, onions, brussels sprouts, asparagus, cabbage.....you can even use a frozen veggie medley.
Amount Per Serving: Calories: 154Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 698mgCarbohydrates: 16gFiber: 5gSugar: 6gProtein: 10g
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.