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This recipe for miso soup is a quick, easy, and healthy alternative to its Japanese cooking counterpart. Packed full of veggies, this plant based comfort food is sturdy enough for a meal on its own.
Making this recipe for miso soup at home is super easy! It’s a delightful umami flavor, and great year round!
Where’s the recipe?
I have readers from all levels of comfort and experience in the kitchen on my site, and I receive a lot of questions about recipes.
To better serve all of my readers here at My Crazy Good Life, I’ve made a commitment to put a ton of helpful information in all of my posts.
If you’d like to skip over the information about how to prepare this soup, tips for cooking this recipe, and diet information, please simply scroll to the bottom of the page, where you will find the easy to print Miso Soup recipe!
What is Miso Soup?
If you’ve ever been in a Japanese restaurant, miso is the soup they give you before your meal. It’s so delicious, but traditionally very high in sodium and low in vegetables.
I made this miso soup to be lower in sodium but still delicious. I’ve also increased the vegetables so this soup is much healthier than the traditional restaurant soup.
Miso soup is a usually dashi, a simple Japanese broth, mixed with Miso, a fermented paste made from soybeans, salt, and fermented rice.
Ingredients in this Miso Soup
This recipe only has a few ingredients, but has a ton of flavor!
- Garlic -Delicious, loaded with antioxidants, and is highly nutritious.
- Ginger – Ginger is a very popular ingredient in Asian cooking, but also has a long history of medicinal purposes.
- Green Onions – Throw green onions in your salads, Asian, and Mexican dishes for an extra boost of Vitamin K.
- Mushrooms – A great source of B vitamins!
- Seaweed Sheets – You can also use dried kelp,or dried wakame if you struggle to find nori seaweed sheets.
- Red Miso Paste or White Miso Paste – An incredibly nutritious fermented condiment popular in Asian cooking.
- Vegetable Broth – This recipe is a vegan version of miso soup, but you can use chicken broth if you prefer.
- Tofu – It’s an excellent plant based source of protein.
Recipe Tips
- Try to cut your vegetables close to the same size to promote even cooking.
- Miso paste is typically found in the refrigerated or Asian section of your grocery store.
- I like to use a small handheld grater for garlic and ginger.
- Most miso paste isn’t gluten free since it is made from some fermented grains.
- If you choose to add rice noodles to your soup you can easily cook them in the hot water along with your seaweed.
- If you’d like a saltier taste for this soup, add more miso paste. I kept it low because it’s so high in sodium.
How to make this in the Instant Pot
Time needed: 30 minutes
- Slice your tofu.
After slicing, place tofu slices between paper towels and top with a heavy pan to remove moisture.
- Slice mushrooms and onions.
While tofu is draining, slice the mushrooms and onions into similar sizes.
- Finely Mince Garlic and Ginger.
You can also use a small handheld grater to avoid big chunks of garlic and ginger.
- Dice your tofu.
Once your tofu is complete drained, dice it into equally sized chunks.
- Add the miso paste to 3 tablespoons of hot water.
Stir until together until combined well.
- Combine miso and tofu.
Stir until tofu is well coated. Be careful not to over mix, as it will u0022smushu0022 the tofu.
- Set your Instant Pot to sauté.
Once your Instant Pot is hot, lightly spray with olive oil cooking spray.
- Add tofu, mushrooms, and onions to the hot Instant Pot.
Sauté for two to three minutes until vegetables start to soften.
- Add garlic and ginger.
Sauté until just fragrant.
- Add your vegetable broth.
- Lock lid, and set valve to sealed.
Cook on high pressure for two minutes.
- When time is up, manually release pressure.
- Add seaweed sheets, and replace lid for 2-3 minutes. Do not turn the pot back on.
Let seaweed steam inside the pot for 2-3 minutes until it becomes soft.
- Serve immediately.
This soup is best when fresh!
- You can add more green onions, soy sauce, or chili paste to your bowl. Enjoy!
How to make this soup on the stove
- Follow steps 1-6.
- Preheat pan over medium to high heat.
- Spray pan with cooking spray.
- Add tofu, mushrooms, and onions to the hot pan.
- Sauté for two to three minutes until vegetables start to soften.
- Transfer ingredients to a large pot. Add garlic, ginger, and vegetable broth.
- Cover and simmer for 10 minutes.
- Remove from heat.
- Add seaweeds sheets, cover, and steam 2-3 minutes until they soften.
- Serve immediately.
Healthy Eating Plans
Weight Watchers Each 2 1/2 cup serving of this soup is 1 Point on the 2023 Plan.
21 Day Fix Entire recipe: 4 Red Containers and 4 Green Containers. Per 2 1/2 cup serving: 1 Red Container and 1 Green Container. Note- Miso, while healthy, contains a high amount of sodium. Remember to drink extra water when eating this soup.
2B Mindset This works great for lunch or dinner. If you eat this for lunch you will need to add another protein and a FFC. For dinner you will need to add more vegetables.
More delicious recipes:
Mushroom Miso Soup Recipe
Equipment
- Instant Pot 6 qt
- Kitchen Knife
- Miso Paste
Ingredients
- 14 oz firm tofu diced
- 4 cups mushrooms sliced
- 1/2 cup green onions Sliced
- 2 tsp garlic minced or grated
- 2 tsp ginger minced or grated
- 3 tbsp Miso paste red or white
- 64 oz vegetable broth low sodium
- 2-3 sheets dried seaweed
Instructions
Instant Pot Instructions
- Slice tofu, and place between paper towels. Top with a heavy pan, and set aside to remove moisture. 14 oz firm tofu
- Slice mushrooms and onions. 4 cups mushrooms , 1/2 cup green onions
- Finely mince garlic and ginger. 2 tsp garlic, 2 tsp ginger
- Dice drained tofu into small chunks.
- Combine 3 T of water with 3T of miso paste. Mix until well combined. 3 tbsp Miso paste
- Combine tofu with miso, and mix carefully.
- Lightly spray your Instant Pot with cooking spray, and turn on saute feature.
- Add tofu, mushrooms, and onions to hot Instant Pot. Saute for 2-3 minutes until vegetables begin to soften.
- Add garlic, ginger, and vegetable broth to Instant Pot. 64 oz vegetable broth
- Lock lid, and set valve to sealed.
- Cook on high pressure for 2 minutes.
- Quick release the pressure.
- Add seaweed, and replace the lid for 2-3 minutes allowing the seaweed to soften. 2-3 sheets dried seaweed
- Serve immediately.
- You can add more green onions, soy sauce, or chili paste to your bowl. Enjoy!
Stovetop Instructions
- Slice tofu, and place between paper towels. Top with a heavy pan, and set aside to remove moisture.
- Slice mushrooms and onions.
- Finely mince garlic and ginger.
- Dice drained tofu into small chunks.
- Combine 3 T of water with 3T of miso paste. Mix until well combined.
- Combine tofu with miso, and mix carefully.
- Lightly spray a saucepan or large pot with cooking spray, and turn on to medium-high heat.
- Add tofu, mushrooms, and onions to hot pan or pot. Saute for 2-3 minutes until vegetables begin to soften.
- If using a pan, transfer contents of pan to a large pot. Add garlic, ginger, and vegetable broth to the pot.
- Simmer for 10 minutes.
- Add seaweed, and close the lid for 2-3 minutes allowing the seaweed to soften.
- Serve immediately.
Notes
- Try to cut your vegetables close to the same size to promote even cooking.
- Miso paste is typically found in the refrigerated section of your grocery store.
- I like to use a small handheld grater for garlic and ginger.
- Most miso paste isn’t gluten free since it is made from some fermented grains.
- If you choose to add rice noodles to your soup you can easily cook them in the hot water along with you seaweed.
Nutrition
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