As the weather cools down, our taste buds crave something comforting and nourishing to warm us up from the inside out. One such staple is Japanese miso soup, a savory and flavorful dish that’s both easy to make and packed with nutrients. In this article, we’ll explore 18 different variations of miso soup recipes that showcase the rich umami flavor of this beloved ingredient.
From classic combinations featuring tofu and wakame seaweed to more adventurous takes incorporating ingredients like clams, ginger, and truffles, these hearty miso soup recipes are sure to satisfy your cravings. Whether you’re a fan of vegetarian or meat-based dishes, there’s something on this list for everyone.
So go ahead, cozy up with a warm bowl of miso goodness, and let the umami flavors transport you to a world of comfort and satisfaction!
Classic Miso Soup with Tofu and Wakame
Warm up with a comforting bowl of Japanese-inspired goodness! This classic miso soup recipe combines the savory flavor of fermented miso paste with tender tofu, wakame seaweed, and a touch of green onions.
Ingredients:
– 2 cups dashi broth (or vegetable broth)
– 1/4 cup white miso paste
– 1 block firm tofu, cut into small cubes
– 1/2 cup wakame seaweed, rinsed and drained
– 2 green onions, thinly sliced
– 1 teaspoon grated ginger
– Salt to taste
Instructions:
1. In a large pot, combine dashi broth and miso paste. Whisk until smooth.
2. Add tofu and wakame seaweed to the pot. Simmer for 5-7 minutes or until the seaweed is tender.
3. Stir in grated ginger and season with salt to taste.
4. Ladle into bowls and garnish with thinly sliced green onions.
Cooking Time: 15-20 minutes
Enjoy your delicious and comforting bowl of Classic Miso Soup with Tofu and Wakame!
Spicy Miso Soup with Mushrooms
This Japanese-inspired soup combines the savory flavors of miso paste with the earthy richness of mushrooms, all wrapped up in a spicy and satisfying package.
Ingredients:
– 2 tablespoons sesame oil
– 1 small onion, thinly sliced
– 2 cups mixed mushrooms (such as shiitake and cremini), sliced
– 4 cups vegetable broth
– 2 tablespoons white miso paste
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes
– Salt and pepper to taste
– Scallions, thinly sliced (optional)
Instructions:
1. Heat sesame oil in a large pot over medium heat. Add onion and cook until softened, about 3-4 minutes.
2. Add mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
3. Pour in vegetable broth, miso paste, ginger, and red pepper flakes. Bring mixture to a simmer.
4. Reduce heat to low and let soup simmer for 10-15 minutes or until flavors have melded together.
5. Season with salt and pepper to taste.
6. Garnish with thinly sliced scallions if desired.
Cooking Time: 20-25 minutes
Miso Soup with Sweet Corn and Chicken
This savory and comforting soup combines the rich flavors of miso paste, tender chicken, and sweet corn, making it a perfect meal for any occasion.
Ingredients:
– 2 cups dashi broth (or vegetable broth)
– 1 tablespoon miso paste
– 1/2 cup diced cooked chicken breast
– 1 cup frozen or fresh corn kernels
– 1/4 cup chopped green onions
– 2 tablespoons soy sauce
– Salt and pepper to taste
– Optional: 1 teaspoon grated ginger
Instructions:
1. In a medium pot, combine dashi broth and miso paste. Whisk until smooth.
2. Add chicken, corn, and green onions to the pot. Bring to a simmer over medium heat.
3. Reduce heat to low and cook for 5-7 minutes or until flavors have melded together.
4. Stir in soy sauce. Season with salt and pepper to taste.
5. Serve hot, garnished with additional green onions if desired.
Cooking Time: 10-12 minutes
Silken Tofu Miso Soup with Green Onions
A comforting and flavorful soup that’s perfect for a chilly day, this Silken Tofu Miso Soup with Green Onions is a delightful twist on traditional miso soup.
Ingredients:
– 1 block silken tofu, drained and cut into small cubes
– 2 tablespoons miso paste
– 4 cups vegetable broth
– 1/2 cup water
– 1/4 cup thinly sliced green onions
– 1 teaspoon grated ginger
– Salt and pepper to taste
Instructions:
1. In a large pot, combine the vegetable broth and water. Bring to a simmer over medium heat.
2. Add the miso paste and whisk until dissolved.
3. Add the cubed tofu and cook for 5 minutes or until heated through.
4. Stir in the green onions and grated ginger.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with additional green onions if desired.
Cooking Time: 15-20 minutes
Miso Soup with Clams and Ginger
Warm up with this savory and umami-rich miso soup infused with the sweetness of clams and the spiciness of ginger.
Ingredients:
– 2 tablespoons sesame oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1-inch piece of fresh ginger, peeled and grated
– 1 pound clams, scrubbed and rinsed
– 4 cups dashi broth (or vegetable broth)
– 2 tablespoons white miso paste
– Salt and pepper to taste
– Optional: green onions, toasted sesame seeds, and/or sliced scallions for garnish
Instructions:
1. Heat the sesame oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 3-4 minutes.
3. Add the garlic and ginger; cook for an additional minute, stirring constantly.
4. Add the clams and dashi broth; bring to a simmer.
5. Reduce heat to low and stir in the miso paste.
6. Simmer for 5-7 minutes or until the clams are tender.
7. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Garlic Miso Soup with Pork Belly
This savory soup combines the rich flavors of pork belly and miso paste, elevated by the pungency of garlic. Perfect for a cozy dinner or as a comforting treat.
Ingredients:
– 1 pound pork belly, sliced into thin strips
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 2 tablespoons white miso paste
– 4 cups chicken broth
– 1/2 cup water
– Salt and pepper to taste
– Fresh scallions for garnish (optional)
Instructions:
1. In a large pot or Dutch oven, heat the oil over medium-high heat.
2. Add the pork belly strips and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Reduce heat to medium-low. Add garlic and cook for 1 minute, stirring constantly.
4. Stir in miso paste, cooking for an additional minute.
5. Add chicken broth and water, scraping the bottom of the pot to release any browned bits.
6. Bring soup to a simmer, then add cooked pork belly back into the pot.
7. Simmer for 10-15 minutes or until pork is tender.
8. Season with salt and pepper to taste.
9. Garnish with scallions, if desired.
Cooking Time: 20-25 minutes
Vegetarian Miso Soup with Baby Bok Choy
This hearty and comforting vegetarian miso soup is elevated by the addition of tender baby bok choy, adding a burst of fresh flavor to each spoonful. This simple yet satisfying recipe is perfect for a quick weeknight meal or as a healthy lunch option.
Ingredients:
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 2 teaspoons white miso paste
– 1 teaspoon soy sauce
– 1/4 cup chopped baby bok choy (white and green parts)
– Salt and pepper to taste
– Optional: Noodles or rice for added texture
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Pour in broth, miso paste, and soy sauce. Bring to a simmer.
4. Add baby bok choy; cook for an additional 2-3 minutes or until tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with green onions if desired.
Cooking Time: 15-20 minutes
Miso Soup with Shrimp and Spinach
Rich and savory, this miso soup is elevated by the addition of succulent shrimp and nutritious spinach.
Ingredients:
– 2 cups dashi broth (or vegetable broth)
– 2 tablespoons white miso paste
– 1/4 cup chopped scallions
– 1/2 pound large shrimp, peeled and deveined
– 2 cups fresh spinach leaves
– Salt and pepper to taste
Instructions:
1. In a medium pot, whisk together dashi broth and miso paste until smooth.
2. Add scallions and bring the mixture to a simmer over medium heat.
3. Cook for 5 minutes or until the soup has thickened slightly.
4. Add shrimp and cook for an additional 2-3 minutes, or until pink and cooked through.
5. Stir in spinach leaves and cook until wilted.
6. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Creamy Miso Soup with Coconut Milk
Experience the harmonious balance of savory miso and creamy coconut milk in this comforting soup.
Ingredients:
– 2 tablespoons sesame oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 2 cups vegetable broth
– 2 tablespoons white miso paste
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh green onions and toasted sesame seeds for garnish (optional)
Instructions:
1. In a large pot, heat the sesame oil over medium heat.
2. Add the onion and cook until softened, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Pour in the vegetable broth and bring to a simmer.
5. Stir in the miso paste until dissolved.
6. Gradually add the coconut milk, whisking constantly to combine.
7. Reduce heat to low and let simmer for 10-15 minutes or until soup has thickened slightly.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with green onions and toasted sesame seeds if desired.
Cooking Time: 20-25 minutes
Vegan Miso Soup with Root Vegetables
Warm up on a chilly day with this comforting and flavorful vegan miso soup, packed with the natural sweetness of root vegetables.
Ingredients:
– 2 tablespoons sesame oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
– 4 cups vegetable broth
– 2 tablespoons white miso paste
– 1 teaspoon grated ginger
– Salt and pepper, to taste
– Fresh green onions and toasted sesame seeds for garnish (optional)
Instructions:
1. In a large pot, heat the sesame oil over medium heat.
2. Add the onion and garlic; cook until the onion is translucent, about 5 minutes.
3. Add the carrots and celery; cook for an additional 5 minutes, or until the vegetables are tender.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce the heat and simmer for 10-15 minutes or until the soup has reached your desired consistency.
6. Stir in the miso paste and ginger; season with salt and pepper to taste.
7. Serve hot, garnished with green onions and toasted sesame seeds if desired.
Cooking Time: 25-30 minutes
Seafood Medley Miso Soup
A harmonious blend of seafood and miso paste creates a rich, savory broth that’s perfect for a cozy dinner.
Ingredients:
– 2 tablespoons sesame oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mixed seafood (shrimp, scallops, mussels)
– 2 cups vegetable broth
– 1/4 cup white miso paste
– 1 tablespoon soy sauce
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat sesame oil in a large pot over medium heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add seafood and cook until opaque and firm, about 5 minutes.
4. Pour in vegetable broth and bring to a simmer.
5. Stir in miso paste, soy sauce, and ginger; cook for an additional 2-3 minutes.
6. Season with salt and pepper to taste.
7. Garnish with chopped scallions, if desired.
Cooking Time: 15-20 minutes
Miso Soup with Sesame-Glazed Eggplant
Warm up on a chilly day with this savory and aromatic Japanese-inspired soup, paired with the sweet and nutty flavors of sesame-glazed eggplant.
Ingredients:
For the Miso Soup:
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 4 cups dashi broth (or chicken/vegetable broth)
– 2 teaspoons white miso paste
– 1 teaspoon soy sauce
– 1 teaspoon sugar
– Salt and pepper to taste
For the Sesame-Glazed Eggplant:
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 2 tablespoons sesame oil
– 2 tablespoons honey
– 1 tablespoon soy sauce
– 1 teaspoon grated ginger
– Sesame seeds for garnish
Instructions:
1. Heat the oil in a large pot over medium heat. Add onion and cook until softened, about 3 minutes.
2. Add garlic and cook for an additional minute.
3. Pour in dashi broth, miso paste, soy sauce, and sugar. Bring to a simmer and cook for 5-7 minutes or until the soup has thickened slightly.
4. Preheat oven to 400°F (200°C). In a separate baking dish, whisk together sesame oil, honey, soy sauce, and ginger. Brush the mixture evenly onto both sides of the eggplant slices.
5. Bake the eggplant for 15-20 minutes or until tender and caramelized.
6. Serve the soup hot with a slice of sesame-glazed eggplant on top. Garnish with additional sesame seeds if desired.
Cooking Time: 30-40 minutes
Smoky Miso Soup with Roasted Tomatoes
A rich and savory soup that combines the deep flavors of smoky miso paste with the sweetness of roasted tomatoes.
Ingredients:
– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 cups roasted tomatoes (see notes)
– 4 cups vegetable broth
– 2 tablespoons white miso paste
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic and cook for an additional minute.
3. Add the roasted tomatoes, vegetable broth, white miso paste, and smoked paprika. Whisk until smooth.
4. Bring the soup to a simmer and cook for 15-20 minutes or until heated through.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 20-25 minutes
Miso Soup with Scallops and Enoki Mushrooms
Rich and savory miso soup gets a boost of flavor and texture from succulent scallops and tender Enoki mushrooms.
Ingredients:
– 2 cups dashi broth (or store-bought)
– 2 tablespoons white miso paste
– 1 tablespoon soy sauce
– 1 teaspoon sugar
– 4-6 scallops, rinsed and patted dry
– 1/2 cup sliced Enoki mushrooms
– 1 green onion, thinly sliced for garnish
– Sesame seeds and grated daikon (optional)
Instructions:
1. In a medium saucepan, combine dashi broth, miso paste, soy sauce, and sugar. Whisk until smooth.
2. Bring the mixture to a simmer over medium heat.
3. Add the scallops and cook for 2-3 minutes, or until they’re cooked through.
4. Stir in the Enoki mushrooms and cook for an additional minute.
5. Taste and adjust seasoning as needed.
6. Ladle the soup into bowls and garnish with green onion, sesame seeds, and grated daikon (if using).
7. Serve immediately.
Cooking Time: 10-12 minutes
Golden Miso Soup with Turmeric and Ginger
Warm up on a chilly day with this comforting and aromatic soup, infused with the golden goodness of turmeric and the spicy warmth of ginger.
Ingredients:
– 2 tablespoons sesame oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1-inch piece fresh ginger, grated
– 2 cups vegetable broth
– 1 cup water
– 2 tablespoons white miso paste
– 1 teaspoon ground turmeric
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, heat the sesame oil over medium heat.
2. Add the sliced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and grated ginger; cook for an additional minute, stirring constantly.
4. Pour in the vegetable broth and water, whisking to combine.
5. Bring the mixture to a simmer and cook for 10-12 minutes or until the flavors have melded together.
6. Stir in the white miso paste and ground turmeric until dissolved.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 15-18 minutes
Winter Squash Miso Soup with Sage
Warm up on a chilly winter day with this comforting and aromatic soup, featuring roasted squash, savory miso, and the earthy flavor of sage.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups vegetable or chicken broth
– 2 tablespoons white miso paste
– 1 teaspoon dried sage leaves
– Salt and pepper to taste
– Optional: crusty bread and crumbled goat cheese for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise, scoop out seeds, and place on a baking sheet lined with parchment paper.
3. Drizzle with olive oil, sprinkle with salt and pepper, and roast for 45-50 minutes, or until tender.
4. In a large pot, sauté chopped onion and minced garlic in a little bit of olive oil until softened.
5. Add roasted squash, broth, miso paste, and dried sage leaves to the pot. Stir to combine.
6. Bring soup to a simmer and cook for 10-15 minutes or until heated through.
7. Season with salt and pepper to taste.
Cooking Time: 60-70 minutes
Truffle-Infused Miso Soup with Wild Mushrooms
Truffle-Infused Miso Soup with Wild Mushrooms Recipe
This rich and earthy soup is perfect for a chilly evening, combining the deep umami flavors of miso with the luxurious essence of truffles. A medley of wild mushrooms adds an exciting textural element to this comforting dish.
Ingredients:
– 2 tablespoons white miso paste
– 4 cups vegetable or chicken broth
– 1/2 cup heavy cream
– 1 tablespoon truffle oil
– 2 tablespoons butter
– 1 small onion, finely chopped
– 8 oz mixed wild mushrooms (such as shiitake, oyster, and chanterelle), sliced
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until translucent.
2. Add the broth, miso paste, and truffle oil. Whisk until smooth.
3. Bring the mixture to a simmer and cook for 10 minutes.
4. Stir in the heavy cream and adjust seasoning as needed.
5. Add the sliced wild mushrooms and cook for an additional 5-7 minutes or until they’re tender.
6. Serve hot, garnished with fresh thyme leaves.
Cooking Time: 20-25 minutes
Quick Miso Soup with Nori and Soft Egg
Whip up a comforting and nutritious bowl of goodness with this easy-to-make miso soup recipe.
Ingredients:
– 2 cups dashi broth (or store-bought chicken or vegetable broth)
– 1/4 cup white miso paste
– 1 tablespoon soy sauce
– 1 teaspoon sake (optional)
– 2 tablespoons nori sheets, torn into strips
– 1 soft-boiled egg, sliced
– Salt and pepper to taste
Instructions:
1. In a medium pot, whisk together dashi broth, miso paste, soy sauce, and sake (if using). Bring the mixture to a simmer over medium heat.
2. Reduce heat to low and let it cook for 5 minutes, stirring occasionally, until the flavors have melded together.
3. Add torn nori sheets and cook for an additional minute, allowing them to rehydrate and add texture to the soup.
4. Ladle the soup into bowls and top with sliced soft-boiled egg.
5. Season with salt and pepper to taste.
Cooking Time: 10-12 minutes
Serve hot and enjoy!
Summary
Discover 18 mouthwatering miso soup recipes that will warm your heart and soul! From classic combinations to creative twists, these hearty soups are rich in umami flavor. Enjoy tried-and-true favorites like Miso Soup with Tofu and Wakame, or try something new like Spicy Miso Soup with Mushrooms or Vegan Miso Soup with Root Vegetables. Each recipe features a blend of savory miso paste, aromatic spices, and nourishing ingredients to create a comforting bowl that’s perfect for any occasion.
