An inspired take on Japanese miso soup with tofu, green onion, and loads of greens. Just 15 minutes from start to finish, and so flavorful and comforting.
Recipe by Minimalist Baker on July 16, 2013
Prep time: PT5M
Cook time: PT10M
Total time: PT15M
Rating
4.77 stars (213 reviews)
Keywords
miso soup
Ingredients
4 cups vegetable broth ((use dashi for more traditional miso soup // see notes above))
1 sheet nori ((dried seaweed // optional // cut into large rectangles // 1 sheet yields 1/4 cup))
3-4 Tbsp white or yellow miso paste
1/2 cup chopped green chard or other sturdy green
1/2 cup chopped green onion
1/4 cup firm tofu ((cubed // use silken tofu for more traditional miso soup))
Categories
Appetizer
Entrée
Side
Cuisine
Gluten-Free
Japanese-Inspired
Vegan
Steps
Place vegetable broth in a medium sauce pan and bring to a low simmer.
In the meantime, place miso (starting with lesser end of range) into a small bowl, add a little hot water and whisk until smooth. This will ensure it doesn’t clump when added to the soup later. Set aside.
To the broth add chard (or other greens of choice), green onion, and tofu (if using silken, add at the end of cooking) and cook for 5 minutes. Then add nori and stir. Remove from heat, add miso mixture, and stir to combine.
Taste and add more miso or a pinch of sea salt if desired. Serve warm. Best when fresh.
Nutitrion
Serving Size: 1 bowls
Calories: 170 kcal
Carbohydrates: 22.3 g
Protein: 13.6 g
Fat: 5 g
Saturated Fat: 0.7 g
Sodium: 1817 mg
Sugar: 9 g
Reviews
Gabriela on 2026-06-30 (5 stars): Perfect!!
Todd on 2026-02-21 (5 stars): We ended up with the leftover paste from a family gathering, had most of the ingredients on hand so have made this now 3 times. We used probably a cup of power greens and a bit of onion. Very quick and tasty. Thanks for the recipe.
Julia on 2026-02-20 (5 stars): This was fast, easy, delicious and healthy! I didn't have greens so swapped in shiitaki mushrooms. It worked beautifully. Thank you!
Linda on 2026-02-01 (5 stars): I didn't have the Nori, but made with all other ingredients and am making again for the second time in 3 days. Delicious!!
Thanks!
Jon on 2026-01-14 (5 stars): In a pinch, I've substituted chopped mushrooms (usually crimini/baby bella) for the tofu. Kale holds up well as a "sturdy green". This is so fast and easy - it's my go-to winter lunch soup on work-from-home days!
June on 2025-10-06 (5 stars): This was so good and easy to make. I used leeks instead of green onions. Delicious.
Nelle on 2025-09-28 (5 stars): Thank you so much for this simple recipe! I tweaked it a bit by adding butter but squash, ramen, and chopped garlic, ginger, and green onions. My picky teen daughter loved it. Chef’s kiss—literally lol.
