15-Minute Miso Soup with Greens and Tofu

This soup was excellent!!!

With only 15 minutes and an almost empty fridge this recipe came to my rescue! I used sprouted organic tofu (which almost has the same texture as the tofu in miso soup at restaurants) and swapped the nori for wakame (as suggested by another commenter). Topped with black sesame seeds, avocado and red chilli flakes – delish!

I made this today and started with Trader Joe’s miso veg broth. I used bok choy and mushrooms and it was awesome. I did up the spice with more ginger, white pepper and low sodium soy sauce.

Just what the doctor called for when at home sick with COVID. Easy to make, mostly staples and very nourishing for the soul. Thank you for the recipe!

What a delicious, simple recipe. Perfect for a beautiful mix of our home grown spinach, snow peas and spring onions plus a couple of sliced mushrooms and firm tofu as well as dulse flakes. Thanks for sharing, it is just so good.

So delicious and super easy! I added ramen noodles when serving and it was amazing!

Fabulous!! This had so much flavor and felt so nourishing!! I used kale instead of the chard, but everything else was the same. Thanks for another great recipe!!

This was my first time trying miso soup..I was really good. I added rice noodles and ginger… amazing 🤩

Halved the recipe since I was making it for one and 2 TBS of yellow miso worked perfectly. This is a great quick recipe if you don’t have time to make dashi and it tastes as good or better than what you get in a Japanese restaurant.

Delicious. I added freshly ground ginger and substituted red onion for the green onion.

This was just what I needed for a troubled tummy. Not wanting to leave the house, I used what I had on hand. Collard greens were subbed for the chard. I made a quick “broth” from kombu, the collard stems, a couple of whole cloves of garlic, and the white part of the green onions. I let that simmer while I prepped everything else. I removed the garlic and kombu before adding the soup ingredients. I like collard stems, so I left them in. I only had firm tofu, so I cut it into a small dice and tossed it with a little bit of Trader Joe’s mushroomy Umami Seasoning Blend. Rather than cook the green part of the onion, I topped the soup with it. The soup was delicious and very soothing. I made a seaweed and cucumber salad with ginger dressing to go with. My stomach is much happier now. :)

Love this recipe. Easy and delicious. I made this for my grown son on his last visit and now he is making it regularly and even taking it to friends who also enjoy it. Very pleased that I can substitute vegetable broth for dashi which is hard to come by.
Thank you for sharing this.

Very tasty. I made a couple of modifications: using dried Wakame seaweed instead of nori, and using half broth, half water, so that the miso taste stands out more. The miso that I bought was called “mellow white miso,” and it was a little sweeter than I was expecting, so when I am in need of more, I may try yellow instead. Still, the final product tastes pretty similar to the soup I’ve gotten at my favorite sushi place. I have tried a few of your recipes and all have been good!

Love this recipe and keep coming back to it. One of the soups we make in our house when someone is under the weather. We add mushrooms and sometimes noodles or rice to be heartier

This is very tasty yet simple. I used kale which worked nicely. But next time I’ll make sure to use low sodium vegetable broth because this is kind of salty.

I just made this and tagged you on IG. This was my 1st time making miso soup and it’s delicious. Instead of chard, I used pak choi. Yes, it is salty, but I love that taste anyway. The nori was so good in this. Thanks for such a delicious recipe!

Simple. Quick. Tasty and comforting. I left out the tofu and added in more greens.

Delicious……so easy and so tasty….had almost all ingredients on hand….used mushrooms instead of tofu since that was in the fridge. Perfect soup for a blustery, stay at home day. Will make again!

My belly was off after 10 days of traveling and all I was craving was miso soup. This was just what I needed! I didn’t have any chard or kale so subbed spinach. It was delicious!! Thanks Dana!

Game changer: adding vegetable broth to miso soup! I made this recipe and it was delicious during quarantine while our family had covid. I added a 3 inch piece of dried kelp to to broth while it warmed up- but did not bring it to a boil or it turns bitter. Took out the kelp and continued as instructed- I used only 3 tbsp of miso. Perfect soup for a sore throat. Thanks for this recipe, it elevated my old recipe.

Fantastic recipe! I doubled the veg broth (used low sodium), miso, and nori and used 2-3 cups chopped cabbage, and 2 cups chopped baby kale. It was quick, simple, and delicious, and I have plenty of leftovers for a couple of days. Thank you! 😋

I’m working at home and my shift is until 9pm. I’ve been looking for something to have at the end of the day that’s hearty to wind down with, without being heavy since I’ll be in bed within an hour. This is just perfect and I’ve been enjoying just about every night.
I often just use water. I always have some chopped frozen kale on hand and it’s just so easy to toss together. I haven’t found it salty at all and I generally don’t have added salt in my food.
Thanks for another hit recipe!

I love this recipe. I’ve made it before and I’m coming back to do it again, because it’s so so good, and a wonderful base to experiment from too. Thank you 🙏 😋

This was super easy and tasted amazing! At par with a Japanese restaurant! Thanks for the recipe

We made this soup for Valentine’s breakfast and it’s delicious! We used chard, mushrooms and green onions and three TBS of white miso to six cups water. Tomorrow morning we will try adding more miso to experiment. This soup was a hit with everyone, nine and seven year olds included.

THIS WAS SO GOOD. All I used was Better than Bullion vegetable broth, Miso Master mellow white miso paste, tiny cubes of firm tofu, and some old nori from the back of my cupboard. I don’t usually leave reviews on Pinterest recipes, but I think I will start to because this was so easy and delicious. Thank you!

Loved it! I didn’t have everything on hand, so I had to improvise a little, but it still came out good and was really quick. My daughter is sick with a sore throat and this is just what the doctor (mother) ordered.

This was the saltiest dish I have ever made!

I had to warm it up after adding the miso. I needed the warmth for my sore throat from omicron by which I became symptomatic last night.
Not too sick , I am 69 vaccinated and boosted and plant based for 7 years, I think all of that helped. I didn’t have green onion, used a shallot and kale. Since I couldn’t go out to the store, these all worked pretty well. Perfect lunch!!! Very flavorful and soothing. Very quick and delicious. You are my go to.

I made this with red miso paste, added fresh grated ginger , escarole and green onion. I used firm tofu. It came out just a bit too salty for me with 3 tbs of the miso. I would cut in 1/2 next time or add water/increase broth.

Way too salty for me! I’ll use just 1 tbsp of miso next to and then add more if I need. I had to dilute it with water.

I loooove miso soup! Although I’m 100% sure that this recipe would be excellent as written, I made some mods with items I had on hand. I subbed red miso and bok choy, added sauteed sliced mushrooms and garlic, doubled the amount of tofu, and I finished it with a drizzle of toasted sesame oil and a little spoonful of tahini. Completely nontraditional, but it tasted really good–even my omnivore SO thought so. I think this could also be made into an amazing ramen-inspired soup!

Made this today for the first time. Usually my husband is the miso soup maker so I was pleasantly surprised that this turned out so amazing! I LOVE the silken tofu in this and the instructions to use nori isn’t of unprocessed seaweed was a lifesaver. And adding in some greens (I used kale) is a great way for us to sneak in some veggies. SO GOOD will be making this again on a regular basis for sure! Thank you for another wonderful recipe!

SO GOOD. I’ve made this multiple times before, but today I made it with homemade veggie broth and I used bok choy as my green and it’s my best version yet! Love this recipe!

My brother recently underwent surgery to remove his wisdom teeth and because of that he can’t eat solids and has been craving miso soup, unfortunately the restaurant we buy it from is quite a distance from us. After scouring the internet for recipes I came across this 15 minute Miso Soup recipe! I’m so impressed! It was quick AND fun to make and also it was a hit with the fam! I’ll definitely be making it again! Thank you!!

Delicious & easy recipe! My bf always gets the miso before we go out for sushi, I started doing the same. He’s been run down from work and I wanted to make something a little special to cheer him up, while staying on the inexpensive side. I omitted the green onion & chard, instead adding mushrooms & spinach. Can’t wait to make this all the time! Miso paste is so economical.

this recipe is great! it was pretty fast to cook and made a great lunch! I used fish stock instead of vegetable stock since I didn’t have dashi, and I used yellow miso paste. the flavor of the soup is great, just like a sushi restaurant! definitely will be using again!

Absolutely adored this!!! I love Miso soup and this recipe is delicious and so incredibly easy. I used a mix of nori, small chopped broccoli, baby carrots, cauliflower and green onion. I also prefer the mouth-feel of a firm tofu. I like a strongly flavored soup, so also used red miso and vegetable broth. Tossed in 1/2c of rice as well. Thanks so much for sharing this great recipe :)

This is such a versatile recipe and I love it! I didn’t have all of the same ingredients so I used spinach for the greens, dashi and red miso. I also added white mushrooms. It was delicious both with and without noodles. I will definitely be making this recipe again.

this is sooo good

this miso soup is so delicious! i used low sodium chicken broth because that’s what i had on hand, and i added lots of spinach & green onions & diced silken tofu – yum! plus it’s very gentle & soothing for my tummy :) i will definitely make this again.

This was a great recipe, I made it for all my kids and they ate all of it. This was an easy and simple ways to enjoy miso soup, thank you!

So good, and a comforting stomach-soother! I didn’t have any tofu but threw in some chopped shitake mushrooms. A great recipe.

Coming back for the review- this was excellent, as were your recommendations for what else to serve!
I will say, I used light brown miso because it was what we had. Worked great!

Great recipe, took a bit longer than 5 minutes but no more than 10 minutes overall. I added a few dried shitake mushrooms early on and omitted the nori as I had run out. really tasty miso and will definitely be doing this again.

I air fried my tofu cubes then added them. I like the texture of my tofu that way. I also added bok choi, super simple, super yummy!

I love making this for lunch, this week I’ve been adding some noodles and a 🌶!

Super easy, 5 stars!

I just used vegetable broth and whisked the 3T miso paste into it while heating, then brought to a simmer. Poured over cubed tofu in my bowl and garnished with green onions. Very good and simple, thanks!

Perfect vegan miso! I used water, a lot of seaweed (that was available at the local store), white miso, tofu (silken, medium or firm depending on what I have at the moment), green onion, and a bit of salt. I’ll add other greens that people mentioned in the comments to see how it going to turn out next time. This recipe is simple, quick, and very tasty! Thank you!