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Easy Miso Soup (Japanese Clear Soup)

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A warm, nourishing, and authentic Japanese miso soup made with miso paste, tofu, seaweed, mushrooms, and fresh vegetables. Light yet satisfying, perfect as a starter, side dish, or light meal.

Ingredients

2 quarts (2 L) water

1/3 cup (30 g) wakame seaweed

3 sheets nori, cut into squares or rectangles

1 cup (100 g) shimeji mushrooms

2 cups (150 g) baby spinach

1 cup (3–4 sprigs) scallions, chopped

7 oz (200 g) silken tofu, diced into cubes

1/2 cup (200 g) white miso paste

Instructions

  1. Bring the water to a gentle simmer in a large pot.
  2. Add the wakame seaweed and let it rehydrate for about 5 minutes.
  3. Stir in the shimeji mushrooms and cook for 3–4 minutes until softened.
  4. Add the tofu cubes, spinach, and nori pieces, handling the tofu gently.
  5. Reduce heat to very low to keep the soup hot but not boiling.
  6. In a small bowl, whisk the miso paste with a ladleful of hot broth until smooth.
  7. Stir the miso mixture back into the pot and let it warm through without boiling.
  8. Stir in chopped scallions just before serving.

Notes

Use shiitake mushrooms instead of shimeji for a deeper umami flavor.

Add extra tofu or edamame for more protein.

Stir in soba or udon noodles for a heartier meal.

Add an extra sheet of nori for a stronger seaweed flavor.

Do not boil the soup after adding miso, as it alters flavor and nutrients.

Nutrition

Find it online: https://justsosavory.com/easy-miso-soup-japanese-clear-soup/