Quick And Easy Miso Soup With Greens And Tofu

This miso soup recipe, made with greens and silken tofu, is quick, easy, and exactly what you want on those days when you forget to plan a meal and need something warm in a hurry. The version here is vegan, so it calls for vegetable stock instead of dashi, the traditional Japanese stock usually made with bonito flakes. You will not regret buying a pack of miso paste, as you will certainly prepare this soup many times and it keeps well in the refrigerator. And if you find yourself with extra soup, knowing How To Freeze Soup can help you save those leftovers for another day.

Why You’ll Love This Miso Soup

A few reasons this bowl is worth keeping in your weeknight rotation.

• Ready In Minutes. Preparation takes 5 minutes, and the greens need only about 5 minutes in the hot stock before the pot comes off the heat.
• Only Six Ingredients. The whole soup is built from six ingredients, so there is very little shopping and even less measuring involved.
• One Saucepan, Four Bowls. Everything happens in a single saucepan, and the pot fills 4 bowls, so there is no extra pan to wash before dinner is on the table.
• Vegan And Vegetarian. Using vegetable stock in place of dashi keeps this version suitable for vegans and vegetarians, while the miso stirred in off the heat still brings all the savory depth.

Vegan Miso Soup

Ingredient Notes

• Vegetable Stock. The recipe uses 6 cups of vegetable stock as its base, which keeps this version vegan and vegetarian; choose a stock you would happily drink on its own.
• Nori Sheets. Two sheets of nori are chopped and added to the pot along with the collard greens, contributing to the broth’s savory base.
• Collard Greens. One cup of chopped collard greens adds body and color, and needs only a brief simmer in the hot stock until tender but not mushy.
• Miso Paste. Four tablespoons of miso paste give the soup its umami base; white, yellow, or red miso all work, so pick whichever you prefer.
• Silken Tofu. Half a cup of silken tofu, diced, adds a soft texture, and the amount can be adjusted to taste.
• Chives. Four tablespoons of chopped chives are stirred in with the miso and tofu, adding a mild onion flavor.

Miso Soup

Variations and Substitutions

The soup itself stays exactly as written below; these are simply ways to fit it to what you keep in the kitchen.

• Milder or Stronger Miso. White miso tastes milder and sweeter, the yellow one is a little more fermented and golden in color, and the darker reddish paste comes out saltier, smokier and stronger. Any of them suits this soup, so pick according to your preference for gentle or bold flavor and aroma.
• Dashi or Vegetable Stock. Dashi, the Japanese style fish stock, may take the place of the vegetable stock for a more traditional result. Vegetable stock is what keeps the bowl vegan and vegetarian, and in that case check that the paste you buy contains no bonito or fish.
• Swapping the Greens. Kale or baby spinach leaves work in place of the collard greens, and sliced mushrooms may go into the pot together with them. The nori can be reduced or omitted if you prefer a greens-forward bowl.
• With or Without Tofu. Diced firm tofu holds its shape better than the silken one. The tofu may also be omitted altogether when you want a lighter bowl of broth and greens.
• A Fuller, Bolder Bowl. A little chili paste, grated ginger or a few drops of sesame oil bring extra heat and aroma. Cooked noodles or an extra handful of tofu turn it into a more substantial meal.

Miso Soup Recipe

How to Make This Easy Miso Soup Recipe, Step by Step

STEP 1 – Heat stock in a saucepan over medium heat.

STEP 2 – Meanwhile, add 2 tbsp of stock to miso paste and stir to dissolve evenly.

STEP 3 – When the stock comes to a boil, turn heat to low, add nori and collard greens and cook for about 5 minutes, until tender but not mushy.

STEP 4 – Turn off the heat, stir in miso, tofu, and chives. Transfer to 4 bowls and serve.

Tips for the Best Miso Soup

A few practical reminders that make the difference between a flat bowl and a good one.

• Start With Flavorful Stock. The stock carries everything else, so choose or make one savory enough that you would happily drink it on its own.
• Dissolve The Miso First. Loosen the miso with a couple of spoonfuls of the hot stock and stir until smooth and even. That small preparation keeps lumps of undissolved paste out of the finished bowl.
• Add Miso Off The Heat. Stir the miso in only once the heat is switched off, as it loses flavor when it boils.
• Tender, Not Mushy Greens. The collard greens and nori need their few minutes in the hot stock over low heat to soften; check them and stop while they are tender, before they collapse.
• Cut Everything Small. Tofu, greens and any mushrooms should be chopped or diced in small pieces, since the soup is served in individual bowls and meant to be drunk.
• Adjust Before Serving. Taste once the miso is in and adjust it to your preference: a little more paste for a saltier bowl, a little more stock for a thinner one.

Leftovers and Reheating

• Refrigerate Promptly. Store any leftover soup in a covered container once it has cooled, and use it within 3 to 4 days.
• Warm It Slowly. Reheat the soup on the stove over low to medium heat, and bring it to 165°F before serving.
• Keep Extra Miso Paste. If you have miso paste left over from the tub, there is no need to add more to another batch of this soup; it keeps well in the refrigerator until you are ready to use it elsewhere.
• Try It In Dressings And Marinades. A spoonful of miso paste stirred into a dressing or marinade adds the same savory depth it gives this soup, useful in other Asian-inspired dishes beyond the pot.
• Beyond Soup. In Japanese cooking, miso is also used in sauces, marinades and glazes, so having some left over opens up more than one meal.

What to Serve With This Miso Soup

This soup works well as a light starter or a simple side dish, so pair it with something that adds crunch or freshness rather than more heaviness. A side of Garlic Butter Green Beans (Easy Side) rounds out the meal with a quick vegetable dish that cooks in its own pan while this one simmers.

For something to drink alongside it, a Green Juice Recipe (Blender Method, No Juicer) keeps the meal light and vegetable-forward, complementing the umami flavor without competing with it.

Frequently Asked Questions

Miso Soup Ingredients

Eightyrecipes

Quick And Easy Miso Soup With Greens And Tofu

by Bity · eightyrecipes.com

Miso soup recipe is a quick, easy, and perfect ingredients recipe for those days when you forget about planning your meal and need something to eat and warm you up.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Course Appetizer, Entree, Side

Cuisine Japanese

Servings 4

Calories 72 kcal

Ingredients  

1x2x3x

• 6 cups vegetable stock or dashi Japanese style fish stock
• 2 sheets nori chopped
• 1 cup collard greens chopped
• 4 tbsp miso paste of your choice
• ½ cup silken tofu diced, or to taste
• 4 tbsp chives chopped

Instructions

• 1 - Heat stock in a saucepan over medium heat.
• 2 – Meanwhile, add 2 tbsp of stock to miso paste and stir to dissolve evenly.
• 3 - When the stock comes to a boil, turn heat to low, add nori and collard greens and cook for about 5 minutes, until tender but not mushy.
• 4 - Turn off the heat, stir in miso, tofu, and chives. Transfer to 4 bowls and serve.

Notes

This miso soup recipe is very quick to prepare, taking you only 15 minutes from start to finish!

Nutrition

Calories 72 kcal

Fat 2 g

Saturated Fat 0.3 g

Protein 4 g

Carbohydrates 10 g

Sugar 5 g

Sodium 2048 mg

Nutrition is an estimate, calculated automatically.

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