Easy 15-Minute Miso Soup

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    So I’m really petrified of bugs. Any kind of bugs – like, even gnats give me the heeby-jeebies. I’m such a little whiny girl about bugs – which is why I have never ever gone camping in my life. I don’t think I’d survive. You know those shows that are like “Fear Factor” where you challenge yourself to test your ultimate fear, like be in a coffin full of spiders or something whack like that? Yeah, I would probably cry my eyes out. There’s no way I’d ever challenge myself to anything bug related. The reason why I’m even talking about bugs is because I’m fearing for the cicadas. Have you heard of them? Those big black beady red-eyed flying bugs that come out in swarms every 17 years between Virginia to Connecticut to mate and then go back down into the ground and come back out 17 years later? OMG. Let me tell you.

    The last time these things came out, I was only 9 years old BUT they left such a vivid memory for me because I probably almost peed my pants. I was walking to find my bus after school and like two of these big suckers decided to fly onto my chest. I stared down and I have these DISGUSTING looking bugs staring at me. Those red beady eyes are just..omg, even talking about this and remembering it is giving me goosebumps and making me all sweaty palmed. Anyway, so they’re supposed to be back this year and they’re supposed to be the most prevalent in April-May. Um, hello. My wedding is at the end of April. Seriously, if you guys see outtake pictures of me running around like a crazy lady – I’m probably trying to run away from cicadas.

    Miso soup: this isn’t a very Easter-like dish, I know, but it definitely suits the weather we’ve been having around here lately. Windy, cloudy, and cold. Just can’t seem to break from it, huh? It’s already the end of March, about to be April and it’s still so darn chilly! I’m kind of nervous about the weather for our wedding day!

    This soup is a staple in Japanese restaurants. You always have to order it (or sometimes it comes with your sushi order) when you go have sushi because it’s pretty much the most amazing Asian soup, ever. Well, that’s a bold statement, but to me, it’s one of my favorites. Asian cooking is really intimidating for a lot of people especially miso soup. I know of a lot of people who have wanted to recreate it at home but have been too scared to try. My mom taught me how to make this soup when I was young so this is our version. I’m sure there are plenty of other versions but this is our family’s :)

    Well, it’s really not as intimidating as it seems. There are simple ingredients out there that make this so much easier. First, you have to find soybean paste! That is the base of miso soup! Yes, that’s it! This is what mine looks like:

    You also need a packet of dried seaweed. It doesn’t have to be this particular kind. I got this in Taiwan and they come in rectangle layers. I just cut them up and throw them in the soup.

    And the last thing you need is silken soft tofu. I bought mine at the Asian supermarket and it was a 12 ounce pack (sorry, I don’t have a picture!).

    This soup is super easy to whip together, I promise you, less than 15 minutes and you’ll have yourself a large hot bowl of restaurant-style miso soup at home! Grab the recipe below and prepare to warm up :)

    Easy 15-Minute Miso Soup

    Less than 15 minutes and you'll have yourself a large hot bowl of restaurant-style miso soup at home!
    Prep Time: 5 mins
    Cook Time: 10 mins
    Total Time: 15 mins
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 4 -6
    Author: Julie Chiou
    5 Hassle-Free Ways to Simplify MealtimeSign up here for all the secrets!


    • 2 cups chicken stock, or vegetable stock
    • 2 cups water
    • 4 tbsp soybean paste
    • 12 oz packet of silken soft tofu, sliced into cubes (you don't have to put all of it in. We like a lot of tofu in our soup so we added all of it)
    • 6 small sheets of dried seaweed, cut into strips
    • Salt, to taste
    • scallions for garnish, optional


    • In a large pot, pour in chicken stock and water and bring to a gentle boil.
    • Whisk the soybean paste into the water mixture until all has dissolved.
    • Let simmer for 5 minutes then add in the sliced tofu. Let simmer for another 5 minutes then drop in the strips of seaweed and season with salt, to taste.
    • Divide evenly into soup bowls and top with scallions, if desired.


    Julie Wampler of Table for Two
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    Recipe Rating


  • Laurie {SimplyScratch} says:

    Ohhhh dang!! I love love LOVE miso soup!

    • madeleine says:

      me too

  • Maria says:

    I love Miso soup! I can’t wait to make it at home!

  • Jenny Flake says:

    What a great looking soup Julie! ….and so easy too!

  • Cassie | Bake Your Day says:

    So, as hard as I’ve tried, I just can’t come to like miso soup. Maybe I should try making it from scratch and try it again!

  • Lauren F. says:

    Miso soup is the best! We asked in a restaurant once whether there was fish stock in it (my man insisted there was, I insisted there wasn’t), and they said there was…but I haven’t been able to find a single miso soup recipe with any fish of any kind in it.

    • Elsie says:

      Most miso soups are made with dashi, which is fish stock. Sometimes bonito flakes are added, but that is for fancier miso’s. Bonito is made of finely shaved dried fish

  • Ashley @GirlyObsessions says:

    The soup looks good but I need to comment on the bugs. I am from MD and now live in CT and I fear those damn cicadas! So freaking gross! Although what’s also gross is those stink bugs that my parents get all over their house in MD. UGH, why do bugs need to exist? I will definitely be taking cover next month!! Good luck with your wedding, I’m sure they won’t bother you. They should know better!!

  • carrian says:

    We are headed to take care of my mom today after surgery and all she’s wanted is miso soup. Perfect timing. ;)

  • Kevin @ Closet Cooking says:

    Miso soup is one of my favourites and since homemade dashi is so easy to make, I have it all the time!

  • Oh girl, This looks amazing! My kids LOVE miso soup.

  • marla says:

    Oh how I love miso soup!! Yours looks great :)

  • Audra | The Baker Chick says:

    Ha! I hate bugs too! I hope those nasty guys leave you alone on the big day :)

    ALso- I never knew miso soup was so easy! Love this!

  • Claire Gallam says:

    ew this has tofu? i’m never making it. (HAHAHAH)

    um miso soup is MY JAM. I could drink it. In fact, I do.

  • [email protected], pleasure, and health says:

    I do not like bugs either but I am not that SCARED :P on a different note, I cant thank you enough because I bought a big container of miso long time ago- tried making miso soup and it was a fail. I will def. give this recipe try as I have all other ingredients at home :) Thanks friend

  • [email protected] is How I Cook says:

    Love miso soup. Never had any idea that it was this simple. I’m going to get me some soybean paste!

  • Rachel @ Bakerita says:

    Mmm I love miso soup, but I’ve never considered making it myself! Definitely need to try this.

  • Courtney W says:

    This looks very doable. The hard part will be trying to find the ingredients.

  • Jackie @ The Beeroness says:

    LOVE Miso Soup. It’s my chicken noodle when I’m sick.

  • Tieghan says:

    I need to try miso! I can not believe I have not tries it yet seeing as I am obsessed with Asian foods these days! I can not wait to try this!

  • Aimee @ Simple Bites says:

    We all need comfort food basics like your beautiful soup, Julie! Happy Easter!

  • Rachel @ Baked by Rachel says:

    As much as I don’t want you to have bugs at all on your wedding day, I think outtakes would be hilarious to see.

  • Liz @ The Lemon Bowl says:

    I need this in my life. Plus then I can eat more than the 8 oz serving – LOL.

  • Lauren @ Climbing Grier Mountain says:

    Yes!! Love me some miso soup. I always thought it was super complicated to make. This recipe looks awesome!

  • Georgia @ The Comfort of Cooking says:

    I am a total nut for miso soup and I’ve GOT to try this! It looks so warm, comforting and scrumptious, Julie! Great recipe.

  • jeri says:

    I especially love miso soup for breakfast. When I’m in a rush, I’ll just disolve a spoonful of miso in a cup of boiling water and drink it like tea. Even as plain as that it’s still delicious.

  • Gaby says:

    Such a comforting dish but I’ve never made it myself either!! Need to remedy that ASAP

  • Kelly @ View Along the Way says:

    Miso soup always seemed so intimidating to me but now I feel like even *I* might be able to make it. :) As for the cicadas, I was getting all stressed out and uncomfortable just reading your story about them landing ON YOUR CHEST <– OMG! Nightmare! Let's make sure they know they are not invited to the wedding!

  • Kay says:

    My mom made miso soup all the time growing up, I definitely went through phases of liking/hating it, as I recall, haha. Have you ever tried it with little clams? They’re called “asari” clams in Japan and add a nice different touch to miso soup.

  • Kiran @ KiranTarun.com says:

    I’m yet to try miso soup! Oh my gosh!! This looks so delish :)

  • Laura (Tutti Dolci) says:

    I love miso soup, this looks so good!

  • Chocolate Shavings says:

    The miso sounds lovely! And I’m with you on the bug phobia – I’m the same way!

  • Nutmeg Nanny says:

    Oh my goodness, my husband and I love a good miso soup! I’d love to try this one out :)

  • Marian (Sweetopia) says:

    Love miso soup but have never made it – We make california rolls in class (I teach high school), and I’ve often thought I should teach the students miso soup, but like you said, have been a bit intimidated by it. Thanks for the recipe!

    And the cicadas… had to look them up on google to see what they look like and eeeech!! I hear you!! I’m squirmy about bugs (spiders especially too), and feel for you… hope they don’t come around!

  • Yasmeen @ Wandering Spice says:

    Wonderful, Julie! I’m addicted to miso soup and I’d love to try your recipe. We often have shiro miso sitting around, and I think I can get that seaweed here (being in Australia definitely has its benefits as we get so many gorgeous Asian products). I’ll definitely let you know how it turns out.

  • Carla @ Carlas Confections says:

    I never get sushi without getting miso. I love miso soooooo much! I cant wait to make this one! Yay for the wedding being so close, and hoping you dont have bugs OR cold weather! Its gonna be perfect! :D

  • Ali says:

    I have everything I need to make this soup! I bought some miso recently — I forget for which recipe now — and happen to have two bags of unopened dried seaweed, which I think I bought several years ago now… should be ok, right? I need some lighter fare this week. I don’t care if it’s going to be sunny and warm all week — miso soup it is!

    • Julie says:

      Yes, the seaweed should be fine! :)

  • Gerry @ Foodness Gracious says:

    Great soup and always a winner in my house, the kids love it! Cicadas…not so much. I hate bugs :(

  • sarah says:

    Lauren F. asked about whether miso soup has fish stock in it and i think that it traditionally does. i kept making miso soup the way you’ve described (with water or veggie stock as the base), but it never was as good as at a sushi restaurant! then, i found a recipe that called for dashi as the base and i’ve been making it with instant dashi granules ever since. it’s the dashi that has bonito flakes in, bonito is a type of fish. yum!

  • Stephanie says:

    Ugh, I got goosebumps when I read the Fear Factor/spider part. I HATE SPIDERS. >_<

    But I don't mind cicadas. I grew up listening to them and they signify summer to me. Now that there aren't any cicadas here in Utah, I kinda miss them. I had to explain to Derek what a cicada was because he's never seen one in real life before. Oh, and he never saw a firefly in real life until he was visiting me out on the east coast. He thought the "lights" were some sort of lawn decoration. haha

  • Stephanie says:

    Um, I totally forgot to mention that I always have miso paste in my fridge just to make miso soup whenever I want, haha…

  • Donna says:

    You should mention that you should cook this low and slow. I you rapidly boil, you will kill the active ingredients, that are so good for you.

  • Michelle says:

    Do I have to press the water out of the tofu first or just, open, cut, and add?

    • Julie says:

      I didn’t press the water out of the tofu.

  • Gabrielle says:

    I can see I’m going to spend a LOT of time on this site. And may I just say thank you. Thank you for giving me a simple way to make miso at home!

    • Julie says:

      Haha, I’m so glad you’re loving the site! :)

  • Di says:

    can you save leftovers ?? I usually just heat chicken broth and add miso paste ,,,but the addition of seaweed and tofu sounds great ,,but if there are leftovers is the tofu ok the next day ?

    • Julie says:

      yup, i’ve had this the next day and the tofu is fine :)

  • cameron says:

    I love miso soup but don’t like tofu. Can I add diced skinless chicken breast instead of tofu and maybe a few mixed vegetables?

    • Julie says:

      Yup, you can!

  • madeleine says:

    thank you soooooo much for the amazing 5 star tasteing miso soup loved it!!!!!

  • Lulu says:

    I lke your recipes..!!

  • Jane says:

    So easy and delicious! Broth is a convenient alternative to typical dashi which I don’t always have. My toddler loves miso soup whenever we eat out at a Japanese place so I’m excited to make her this often! Thank you!

    • Julie Wampler says:

      I’m so glad you and your toddler enjoyed!

  • 5 Hassle-Free Ways to Simplify Mealtime