Easy Miso Soup (Japanese Clear Soup)

Why You’ll Love This Recipe

I love this recipe because it’s simple yet incredibly flavorful. The umami-rich miso gives the broth depth, while the wakame and nori bring a subtle ocean taste. Silken tofu makes the soup filling without being heavy, and the vegetables add freshness and texture. It’s a dish I can make in under 20 minutes, and it always feels nourishing and wholesome.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢2 liquid quarts or 2 l water
▢⅓ cup or 30 g wakame seaweed See notes below for details
▢3 sheets nori cut into squares or rectangles
▢1 cup or 100 g shimeji mushrooms See notes below for details
▢2 cups or 150 g baby spinach
▢1 cup or 3-4 sprigs scallions chopped
▢7 oz or 200 g silken tofu diced into cubes
▢½ cup or 200 g white miso paste See notes below for details

Directions

1. I bring the water to a gentle simmer in a large pot.
2. I add the wakame seaweed and let it rehydrate for about 5 minutes.
3. I stir in the shimeji mushrooms and cook until they soften, about 3–4 minutes.
4. I add the silken tofu cubes, spinach, and nori pieces, being careful not to break the tofu.
5. I reduce the heat to very low so the soup is hot but not boiling.
6. In a small bowl, I whisk the miso paste with a ladleful of hot broth until smooth.
7. I stir the miso mixture back into the pot and let it gently warm through (but never boil, to preserve flavor and nutrients).
8. I finish by stirring in the chopped scallions just before serving.

Servings and Timing

This recipe makes about 6 servings. It takes me around 10 minutes to prepare and 10 minutes to cook, so the total time is about 20 minutes.

Variations

Sometimes I use shiitake mushrooms instead of shimeji for a deeper umami flavor. For extra protein, I add more tofu or even edamame. If I want a heartier version, I stir in soba noodles or udon. For a stronger seaweed taste, I add an extra sheet of nori.

Storage/Reheating

I keep leftovers in the fridge for up to 3 days. When reheating, I do it gently over low heat without letting the soup boil, since boiling can change the flavor of miso. I don’t recommend freezing miso soup because the tofu and seaweed don’t thaw well.

FAQs

Can I use red miso instead of white miso?

Yes, I can, but red miso has a stronger flavor, so I usually use less and adjust to taste.

Can I make this soup without tofu?

Yes, I can leave out the tofu, and it will still be delicious and lighter.

Do I need both wakame and nori?

I like using both, but I can use just one depending on what I have on hand.

Can I add noodles to this miso soup?

Yes, I sometimes add soba or udon noodles to make it a full meal.

How do I stop the miso from clumping?

I always dissolve it in a small bowl with hot broth before adding it back to the pot.

Can I use other mushrooms?

Yes, shiitake, enoki, or button mushrooms work just as well.

Is miso soup gluten-free?

If I use certified gluten-free miso paste, then yes, the soup is gluten-free.

Can I make miso soup ahead of time?

Yes, I make the broth and add the miso just before serving to keep the flavor fresh.

Can I boil miso paste?

No, I avoid boiling miso because it can lose flavor and nutrients.

How can I make the soup richer?

I sometimes add a splash of soy sauce or a piece of kombu to the broth for extra depth.

Conclusion

This easy miso soup is one of my favorite quick and nourishing recipes. I love how it brings together umami-rich miso, tender tofu, fresh vegetables, and seaweed in a light yet comforting broth. It’s simple, wholesome, and a dish I enjoy any time I need a warm, satisfying meal.

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