Easy Miso Soup

A super simple, hearty, and easy miso soup that can be made from pantry ingredients. In our experience, it also makes a great cold remedy!

Easy One-Pot Miso Soup

Traditional miso soup uses second dashi—an intense soup stock made from the leftover sea kelp and shaved bonito from first dashi. This quick version of miso soup achieves a full flavored soup base without the need to make two separate batches of stock.

Rustic Miso Soup With Tofu and Seaweed

Bolder than your average miso soup, this version, inspired by one made at the Brooklyn restaurant Ganso Yaki, achieves its rich flavor with a robust dashi and blend of both dark and mild miso. Consider using hatcho miso for the dark one—it's a dense, heartier style made strictly with soybeans (as opposed to both rice and soybeans).

Miso Soup With Mixed Seasonal Vegetables

Inspired by the ever-changing seasonal miso soup that Okonomi restaurant in Brooklyn serves for breakfast, this bright, colorful version is a celebration of market produce. You can swap out the vegetables in this recipe for trimmings from last night's dinner, or use whatever is in season—just be sure to use a mix of colors and vegetable parts, such as a leaf, a root, and a stem.

Natto-Jiru (Natto Soup With Miso, Tofu, and Vegetables)

In this recipe for natto miso soup, the bitter tang of natto complements both brown miso and lighter, sweeter miso.

Miso-Squash Soup With Sesame-Ginger Apples

Most soups based on squash aim to intensify its sweet flavors by first caramelizing its sugars in the oven. Not this one. Inspired by a classic Japanese appetizer, this soup zeroes in on the nutty, earthy flavors of squash by simply simmering it in an aromatic dashi broth.

Miso Soup with Fennel and Ginger Recipe | Cook the Book

Today's recipe from The Breakaway Cook is an adaptation of Japanese miso soup. Instead of using the traditional seaweed-bonito broth known as dashi, author Eric Gower replaces it with something that's probably a little more familiar to Western cooks—chicken stock....

Michael Natkin's Soba Noodles in Shiitake-Shoyu Broth with Spring Vegetables

This vegetarian stock uses kombu, dried shiitakes, leeks, ginger, garlic, and soy to recreate the deep flavors of the decidedly un-veggie friendly inspiration.

Ultimate Vegan Ramen With Miso Broth

This vegetarian ramen has a rich, creamy broth that's layered with flavor and thick enough to coat the noodles as they're slurped from the bowl and four different toppings.

Hearty Vegan Polenta and Kale Soup With Miso and Toasted Sesame Oil

This easy one-pot polenta and kale soup hails from Italy, but we give it a distinctly Japanese twist: In place of the Parmesan called for in a traditional recipe, we finish ours up with the addition of miso paste, soy sauce, and scallions. It's savory, rich, and 100% vegan.