15-Minute Miso Soup With Everything In It
Restaurant miso soup is a small cup of broth with two cubes of tofu and good intentions. This version is a meal — tofu, nori, mushrooms, green onions — built in 15 minutes and substantial enough to count as lunch. The rules are simple: don't boil the miso, and taste as you go because different misos have wildly different salt levels.
What You Need
- 4 cups water or dashi
- 3 tablespoons white or red miso paste
- 1 block silken tofu, cubed into 1-inch pieces
- 2 sheets nori, torn into pieces
- 2 green onions, sliced thin
- 1 cup shiitake mushrooms, optional, sliced
How to Make It
- 1
Bring water or dashi to just below a simmer — small bubbles at the bottom but not a rolling boil. Add mushrooms if using and simmer 5 minutes.
- 2
Add tofu and nori and heat through, about 2 minutes. Do not let the soup boil.
- 3
Ladle a cup of hot broth into a small bowl and whisk in the miso paste until completely dissolved with no lumps. Pour the miso mixture back into the pot and stir gently. Taste and adjust with more miso or salt. Top with green onions and serve immediately.
