This Miso Soup recipe is seriously the fasted soup to make. You don’t even need pre-made broth to get a ton of flavor because the miso paste does it all for you. This miso soup is also great for freezing and saving for a rainy day.
When I don’t feel like cooking, but want something nourishing and easy, I will always make this miso soup recipe. You can also make it your own, by adding different vegetables and pairing it with another dish.
By using our One Pot Meal and flavor building techniques, you can make this miso soup recipe in under 30 minutes and with a ton of flavor!
If you’re not sure which miso paste to get, here is one that I’ve used and enjoy. (but, any one will work!)
This recipe utilizes the One Pot Meal – Flavor Building Method.
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If you are feeling the soups this time of year, check out our Velvety Potato Leek Soup.

Servings | Prep Time |
6 people | 20 minutes |
Cook Time |
15 minutes |
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This Miso Soup recipe is seriously the fasted soup to make. You don't even need pre-made broth to get a ton of flavor because the miso paste does it all for you. This miso soup is also great for freezing and saving for a rainy day.
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- 1 T Ginger chopped
- 2 T 1-2 heads of Garlic chopped
- 1 whole Onion chopped
- 2 T Miso Paste
- .5 lb Shitake Mushrooms Sliced
- 1 lb Button Mushrooms Sliced
- 2 qt Water (or stock)
- Sear mushrooms in a soup pot to brown. Do this in batches so that you do not crowd the pan & remove when finished.
- Add Onions, Garlic, Ginger and cook until soft
- Add approx. 4T of miso paste & add mushrooms back into the pot
- Add water (or stock) to fill the pot about half way. The amount of stock/water you add is dependent on the flavor you want. I recommend adding some, tasting & then adding more if you want the flavor a bit more diluted. Remember that you can always add more.
- Make a “salad” with the other veggies & herbs & season with salt & pepper & lime
- When serving, add salad first, then pour hot miso soup over salad in the bowl.