Skip to content Skip to sidebar Skip to footer

Easy Miso Soup Recipe

Miso Soup is the authentic fitness food, it’s an easy, umami wealthy soup recipe made with fermented bean paste that has been nourishing the japanese for hundreds of years ~ and you could make this scrumptious vegan soup for your self  in only minutes!

What's miso soup?
Miso is an historic eastern seasoning paste made from fermented soybeans (and every now and then rice or barley.)  It’s were given that salty, umami taste that distinguishes so many japanese dishes like this classic miso soup.

Easy Miso Soup Recipe
Easy Miso Soup Recipe

Miso soup isn't most effective one of the healthiest ingredients you can devour, it’s also one of the simplest to put together.
Miso soup become one of the first things I cooked for myself when i used to be in university.  It’s a staple in Japan, and you’ve probable had it in jap restaurants.  The soup is basically a thin miso infused broth, and while you get it in eating places it generally has very little in it, maybe a slice or two of scallion floating around.  but it may also made heartier with tofu, mushrooms, seaweed, green onions, and potatoes, amongst different things.

Miso is a biologically lively, residing food, like yogurt. 
Cooking destroys a number of its beneficial bacteria and can change the taste.  when you make miso soup the paste is delivered at the cease, as soon as the pot is taken off the warmth so you don’t destroy the nutrients.

This is essentially a healthful and nourishing immediate soup.  It’s ideal for when you have a chilly or flu, and a lot quicker and easier to make than chook soup.  In Japan it’s believed to have effective fitness giving houses, (consisting of fighting the big C.)

Easy Miso Soup Recipe


  • 1 quart vegetable or chicken stock this is optional, you can also use all water if you prefer
  • 2 cups water
  • 3 - 4 Tbsp Miso paste
  • 1/3 of a 14 oz block of firm tofu cut in small cubes
  • 2 cups assorted mushrooms sliced or left whole if very small
  • 4 or 5 scallions sliced thin (use all of the white and a little of the green)


  1. Heat the stock and water to a simmer and add the mushrooms and tofu. Simmer for a few minutes to cook the mushrooms.
  2. When you're ready to serve, add the scallions and take the pan off the heat.
  3. In a small bowl, whisk the miso with 1/4 cup of the hot broth to form a paste. Stir it back into the broth, and serve.