Miso Soup Recipe in under 30 minutes

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.

We explain it all in depth on our monthly blog series!

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If you are feeling the soups this time of year, check out our Velvety Potato Leek Soup.

Miso Soup

Print Recipe

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.

• Coursedinner, Layering Flavor, Main Course, Main Dish, Seasoning and Building Flavor, Soup
• CuisineLunch
• KeywordOne pot meal, soup

Servings	Prep Time
6 people	20 minutes

Cook Time

15 minutes

Servings Prep Time 6 people 20 minutes

Cook Time 15 minutes

Miso Soup Print Recipe 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. Coursedinner, Layering Flavor, Main Course, Main Dish, Seasoning and Building Flavor, Soup CuisineLunch KeywordOne pot meal, soup Servings Prep Time 6 people 20 minutes Cook Time 15 minutes Servings Prep Time 6 people 20 minutes Cook Time 15 minutes

Ingredients

Soup Base

• 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)

Salad Garnish

• 1 cup Snap Peas Julienned
• 1 whole Carrots Julienned
• 1 piece Celery Cut on bias
• 1/2 Red Pepper Julienned
• 1/4 bunch Cilantro Chopped
• 2 sprigs Mint Chopped
• 1 Lime juiced

Servings: people

Instructions

1. Sear mushrooms in a soup pot to brown. Do this in batches so that you do not crowd the pan & remove when finished.
2. Add Onions, Garlic, Ginger and cook until soft
3. Add approx. 4T of miso paste & add mushrooms back into the pot
4. 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.
5. Make a “salad” with the other veggies & herbs & season with salt & pepper & lime
6. When serving, add salad first, then pour hot miso soup over salad in the bowl.

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