5 Ingredient Miso Soup
Miso soup is something I crave on a regular basis. It’s a guilt-free bowl of comfort with a distinct salty soy flavor.
I used to think the only “real” homemade miso soup recipe was to open a packet of dry miso soup and stir it into water.
Then I learned better… Cooking an authentic miso soup is not much more complicated than using the dry packets. Yet the taste is something to experience! Rich and savory.
Get the Complete 5-Ingredient Miso Soup Recipe Below! Enjoy!
Today I’m sharing an easy and delightful 5 Ingredient Miso Soup Recipe, that can be made in just 5 minutes!
With only 5 simple ingredients, and 5 minutes time (provided you have a high heat burner), you can make a fresh, robust soup that’s good enough to serve to dinner guests.
You can even make this dish as a completely vegan miso soup!
What You Need for 5 Ingredient Miso Soup
- Dashi is a common Asian soup broth made with mushrooms, dried fish, and seaweed. However, it can be tricky to find is certain parts of the country (or world). If you can’t find it, or prefer to make a vegan miso soup version, use mushroom broth instead. It resembles the flavor of dashi, without the dried fish.
- White Miso Paste can be found in the refrigerated section of the produce department. It has a strong soy flavor with a slight floral essence. It’s fabulous for making sauces, glazes, and of course a killer miso soup recipe.
- Tofu can also be found in the refrigerated section of the produce department. Buy a “firm” or “extra firm” variety so it holds together when cut.
- Nori Sheets are thin pieces of dried seaweed, often used for rolling sushi. They can be found in the international section of most major grocery chains. If you are using mushroom broth instead of dashi, don’t skip the nori sheets. They really lift the flavor!
- Scallions or green onions round out a warm bowl of miso soup. You can stir them into the pot at the end, or use them as a garnish.
How to Make Homemade Miso Soup
You won’t believe how terrifically easy this low carb miso soup recipe is.
Seriously, all you have to do is:
- Bring the broth to a boil.
- Turn off the heat.
- Stir in the 4 remaining ingredients.
- Serve and enjoy.
That means you can have this amazing and healthy miso soup recipe any time you want.
Even at midnight. Or for lunch. Maybe try for breakfast?
Try serving to your family for dinner, and I’m sure this will become a regular favorite!
Is Miso Soup Gluten-Free?
Because it is made with fermented soy beans and a binding agent, miso is typically not gluten-free at restaurants.
However, if you check your ingredients, you can find gluten-free dashi and miso paste. So it’s easy to make gluten free at home!
This miso soup recipe is also not paleo-friendly; however, it is low carb!
What Broth Variations Can I Try?
Traditional homemade miso soup is made using flavorful dashi – made of mushrooms, dried fish and seaweed.
For a vegan miso soup, substitute mushroom broth for a similarly rich soup base as dashi.
If you are looking for a mushroom-free broth, you can swap chicken or vegetable broth. Your soup will not have quite that same hearty, earthy flavor of traditional miso soup; however, adding miso paste to your preferred broth will still help to create that crave-worthy salty and savory flavor.
How Long Do Miso Soup Leftovers Keep?
Stored in an airtight container, miso soup will keep well in the fridge for up to 3 days.
For freezing I recommend sealing the tofu separately in freezer-safe bags, and storing the soup in airtight containers for up to 6 months.
Looking for More Quick and Hearty Soups?
- Chicken Detox Soup
- Vegetarian Navy Bean Soup
- Tom Yum Soup (Hot and Sour Soup)
- Beer Cheese Soup
- Japanese Clear Soup Recipe
- Greek Lemon Chicken Soup
Easy 5-Ingredient Miso Soup Recipe
- 1 quart dashi broth or mushroom broth for vegan recipe
- 1/2 cup white miso paste
- 3/4 cup firm tofu diced
- 2 nori sheets dried seaweed sheets
- 1/2 cup chopped green onions scallions
- Place the dashi or mushroom broth in a large stockpot. Add 1 quart of water, cover, and bring to a boil.
- While the broth is coming to a boil, dry the tofu with paper towels and dice. Then cut the nori sheets into small 1/4-inch pieces with kitchen shears. Chop the green onions.
- Once the broth reaches a boil, turn off the heat and whisk in the miso paste. Once dissolved, add the tofu, nori, and green onions. Stir and serve.
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!