Go Back
–+ servings
Miso Soup

Comforting Miso Soup in 20 Minutes: Your Quick Cold Remedy

This easy miso soup is a comforting remedy, packed with umami goodness and ready in 20 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Japanese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 8 cups Water Essential for creating the broth.
  • 4 tablespoons White Miso Paste Brings umami flavor; can substitute with red miso.
  • 1 tablespoon Chicken Bouillon Paste Adds depth to the broth.
  • 0.5 teaspoon Dashi Powder Boosts umami richness.
For the Protein and Veggies
  • 12-16 ounces Silken Tofu Add creaminess and protein.
  • 1 bunch Scallion Provides a fresh crunch.
  • 3 large Eggs Whisk lightly to enrich the soup.
  • 0.5 cup Dried Wakame Seaweed Nutrient-rich addition.

Equipment

  • Medium-sized pot

Method
 

Step-by-Step Instructions for Easy Miso Soup
  1. Pour 8 cups of water into a medium-sized pot and bring to a rolling boil.
  2. Reduce heat, add 4 tablespoons of white miso paste, 1 tablespoon of chicken bouillon paste, and 0.5 teaspoon of dashi powder. Stir until fully dissolved.
  3. Cut 12-16 ounces of silken tofu into 0.5-inch cubes and add to the pot. Simmer for 5 minutes.
  4. Chop a bunch of fresh scallions and whisk 3 eggs in a separate bowl.
  5. Slowly pour the beaten eggs into the pot in a circular motion without stirring immediately.
  6. Add the chopped scallions to the pot and stir gently.

Nutrition

Serving: 1bowlCalories: 150kcalCarbohydrates: 10gProtein: 12gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gCholesterol: 70mgSodium: 800mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 2mg

Notes

Keep the heat low after adding miso to preserve flavor and nutrients. Pre-chop scallions and store in the freezer for convenience.

Tried this recipe?

Let us know how it was!