Japanese Miso Soup

Japanese Miso Soup

Amy Hand

Amy Hand

Amy worked as the head pastry chef at multiple restaurants in South Africa. She now shares her professional insights about cooking and kitchen tools here at The Skillful Cook.

Updated

Warm up with a comforting bowl of authentic miso soup! This traditional Japanese soup features a savory broth with umami-rich miso, tofu, and fresh seaweed.
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Gently comforting and delicious, that’s miso in a nutshell. 

This Japanese classic will warm you from the inside out and nourish you at the same time. This soup is high in antioxidants, strengthens the immune system, aids digestion, and contains all the essential amino acids you need.

This soup is high in antioxidants

Apart from the health considerations, miso soup is a delicious yet light way to start a Japanese meal. The base of the soup is miso paste, made from fermented soybeans.

This paste has a strong umami flavor, which is a flavor profile that is often left out when considering the sweet, savory, and sour elements of a dish. It’s a taste that is hard to describe, but you will crave it regularly once you try it.

This paste has a strong umami flavor

Why you will love this Miso Soup recipe…

  • Light appetizer- Great way to start a three-course meal without getting too full.
  • Healthy dish- It’s packed with antioxidants and amino acids that aid digestion and boost the immune system.
  • Unusual ingredients- This is a great dish to introduce ingredients like miso, kombu, shiitake mushrooms, and bak choi into your diet to expand your food horizons.
  • Easy to make- No complex techniques are needed; you just have to know what ingredient to add when to this one-pot meal.
  • Japanese classic- If you’re into Japanese cuisine, then you have no excuse not to be familiar with this soup.

Japanese Miso Soup

This Japanese classic is tasty, simple, and very good for you; it's a win-win!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Appetizer
Cuisine Japanese
Servings 4
Calories 56 kcal

Equipment

Ingredients
  

  • ½ tbsp sesame oil
  • 2 tbsp sliced spring onions scallions
  • 1 clove garlic minced
  • 1 tbsp fresh ginger minced
  • 1 cup fresh sliced shiitake mushrooms
  • 3 cups water
  • 1 2 to 3-inch piece of kombu (dried kelp)
  • Fresh or frozen shrimps (optional)
  • 1 bok choy leaves roughly chopped
  • 2 tbsp shiro miso paste white fermented soybean (otherwise known as white miso)
  • Salt & pepper ,to taste
  • Cilantro for garnish (optional)

Instructions
 

Ingredients

  • Japanese Miso Soup Ingredients
  • In a small fry-pan (skillet), heat a tablespoon of sesame oil and gently fry spring onions until soft. Add garlic, ginger, and chopped (fresh only) shitake mushrooms and fry gently for another couple of minutes. Put aside.
    Japanese Miso Instruction - fry spring onions
  • Japanese Miso Instruction - Add garlic, ginger, and chopped shitake mushrooms
  • In a large saucepan add water and kombu ( If you don’t have kombu, just cut dried nori into strips) and bring to a boil. Turn heat down to a light simmer and remove kombu, dry and reserve for another use.
  • Add shrimps and bok choy leaves and stir until they are gently cooked through. Add the fried mushroom mix (or the hydrated mushrooms (If using dried mushrooms, pre-soak first) and strips of dried nori, if using) and stir to combine.
    Japanese Miso Instruction - add water and kombu
  • Transfer ½ cup of broth to a small bowl, and whisk with miso paste until well blended. Return the mixed paste to the saucepan with the broth, stir to combine, then turn the heat off (you shouldn’t boil miso).
    Japanese Miso Instruction - whisk with miso paste until well blended
  • Taste and season with salt and pepper. Garnish with cilantro.
    Japanese Miso Instruction - Taste and season with salt and pepper

Nutrition

Calories 56kcal (3%)Carbohydrates 7g (2%)Protein 3g (6%)Fat 3g (5%)Saturated Fat 0.3g (2%)Polyunsaturated Fat 1gMonounsaturated Fat 1gSodium 336mg (15%)Potassium 218mg (6%)Fiber 2g (8%)Sugar 2g (2%)Vitamin A 194IU (4%)Vitamin C 2mg (2%)Calcium 20mg (2%)Iron 1mg (6%)
Keyword Miso soup
Tried this recipe?Let us know if you liked it in the comments below!

Serving Suggestions

Miso soup is the perfect Japanese appetizer, but it can also be served as a main in a larger portion.

For a complete meal, pair it with steamed rice, grilled fish, or a light salad. If you’re looking for something heartier, enjoy it alongside baked chicken and rice for a well-rounded dish.

It’s versatile enough to complement a variety of dishes, offering a warm and comforting start or a satisfying main course.

🧑‍🍳 Expert Tips

  • Leave out the kombu – Kombu can be hard to source, so you can leave it out altogether or substitute it with strips of nori.
  • Add stock – If you want the broth to have a stronger taste, add some vegetable or chicken stock to the water.
  • Add tofu – This will add a boost of protein and a soft texture to the soup.
  • Add noodles – Rice noodles or udon are ideal for use in miso soup.

Storage Suggestions

  • To store- Allow the soup to cool completely before transferring to an airtight container. Store in the fridge for up to 5 days.
  • To freeze- Portion into freezer-safe containers and label with the date. Freeze for up to 6 months.
  • To reheat- Place the soup in a small pot and heat until just before boiling.

Miso Soup FAQs

What is the main ingredient in miso soup?

As the name suggests, the main ingredient in miso soup is a paste called miso. This salty, umami paste is made from fermented soybeans that have been ground down.

Is miso soup actually good for you? 

Yes, miso soup is a very light soup that is high in sodium, but it contains many healthy elements. It contains amino acids, antioxidants, vitamin K, manganese, copper, and zinc.

Can I eat miso soup every day?

Miso is low-calorie, low-fat, and packed with healthy vitamins and minerals, so it’s safe to eat every day. However, it is high in sodium, so it should be consumed in moderation by those on blood thinners or with heart conditions.

Amy Hand
About the author
After finding the chef life a little too high-paced, Amy decided to take her cooking skills and use them to teach others through food writing. She uses her knowledge as a pastry chef and experience as a head chef to write articles that are engaging and helpful while being as entertaining as possible.

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5 responses
  1. Avatar
    Madonna B.

    Hi Susan…I love the soup….yummy:-)

    1. Susan, AKA Kiwicook

      Thanks Madonna! It’s lovely isn’t it.

      1. Avatar
        Madonna B.

        Yeah I wanna try it. The mix flavors of shrimps and mushrooms are awesome:-)

  2. Avatar
    Beauty Along the Road

    Now that colder weather is starting in the Northern hemisphere, I will be making miso soup again…thanks for the reminder. It’s such a versatile soup, you can put almost any vegetable you happen to have in the fridge in it.

    1. Susan, AKA Kiwicook

      Yes totally! SO versatile!