Easy Miso Soup

How to make the most delicious miso soup in 5 min

Miso soup is and always will be my favorite soup. Growing up, it was a staple at family dinners, whether we were celebrating something special or just sharing an ordinary meal together. On happy days, it felt like a little extra warmth that made good moments even better. In college, when I was feeling homesick, I’d order miso soup with takeout, and that familiar taste instantly made me feel closer to home instead of 5,000 miles away in the snow. Even now, every bowl feels like a small act of care: nourishing, grounding, and full of memories that have followed me through every stage of life.

What makes it so great is how versatile it is. You can easily add whatever vegetables you have on hand to make it heartier and more nutrient-dense. Wakame and spinach wilt beautifully into the broth, mushrooms add extra umami, and shredded carrots bring a touch of natural sweetness and crunch. Even adding bok choy gives the soup a fresh, filling boost without taking away from the simplicity of the miso flavor. It’s the kind of meal that can be as light or as loaded as you want, making it perfect for any mood or moment.

Ingredients:

• 2 teaspoons instant dashi granules (or 10g instant dashi powder)

• 3 tablespoons red miso paste

• 2 tablespoons dried wakame

• 1/2 block (7 oz) of a 14 oz soft or silken tofu, cut into small cubes

• 2 green onions, thinly sliced

Instructions:

1. Make the Dashi Broth:
   Combine the instant dashi with 4 cups of water in a medium pot. Bring to a gentle boil over medium heat.

2. Simmer:
   Reduce the heat to low and let the broth simmer.

3. Incorporate the Miso:
   Place 3 tablespoons of red miso paste in a mesh strainer. Dip the strainer into the hot broth and use a spoon to dissolve the miso by stirring it against the mesh. This ensures the miso is smooth and fully incorporated without clumps.

4. Add the Fillings:
   Stir in the dried wakame, soft tofu cubes, and sliced green onions.

5. Serve:
   Ladle the soup into bowls and enjoy hot.

Notes:

• Feel free to add whatever vegetables you want! Daikon, enoki mushrooms, carrot, spinach, and napa cabbage are all great options.

• Miso paste and dashi granules are naturally high in sodium, making this soup a bit higher in sodium than some other broths. If you’re watching your sodium intake, try using less miso paste and dashi. You can also dilute the broth by adding more water without losing too much flavor.

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