🛒 Ingredients

• 3 cans of water and/or broth (from 0:1 proportion to 1:0 proportion)
  • if the soup is served to accommodate other "dry" and/or salty dishes, like po'boy here, I use 2 cans of water and 1 can of broth
  • if soup is one of the main dishes with lots of stuff in it, I use 1.5 can of water and 1.5 can of broth
  • if the soup is the main dish, such as rice noodle, I use 3 cans of broth, no water
  • Note: You can substitute broth with water and a pinch of salt, but flavor will be milder.
• 1/4 cup miso paste
• Your choice of quick-cooking or tender vegetables and proteins (e.g. tofu, mushrooms, bean curd, leafy greens, shredded carrots, rice noodles, shrimp), things with strong not so pleasant smell such as meat not suitable, unless you cook and treat the meat with ginger, cooking wine and etc. first.
• (Optional) A few slices of fresh ginger
• (Optional) 1-2 green onions, sliced (green parts preferred)
• (Optional) A small handful of seaweed
• (Optional) A dash of hondashi

🔧 Essential Equipment

• pot
• spoon or spatula
• Measuring cups
• Knife and cutting board

👩‍🍳 Step-by-Step Instructions

1. Prepare the base: In your pot, combine the water and/or broth according to your preferred ratio.
2. Add optional aromatics: If using, add sliced ginger to the simmering liquid.
3. Heat the base: Turn heat on and bring it to boil
4. Add your chosen vegetables and proteins: Add Tofu, mushrooms, greens, noodles, or shrimp, harder to cook things go in first, after almost soft, then add easier to cook things in. Cook until everything is tender.
5. Switch off heat!
6. Mix in the miso: Add 1/4 cup of miso paste once not boiling, stir to dissolve (Do not boil miso directly, or its flavor and beneficial enzymes will be lost.)
7. Finish with herbs: Add green onions and any optional seaweed or herbs. Let the soup rest for a couple of minutes.
8. Taste and adjust: Taste the soup. Add a pinch of salt or a dash of hondashi if desired.

💡 Helpful Tips & Substitutions

• Don’t overfill the pot: It’s tempting to pack in every veggie in the fridge, but this soup works best when it stays brothy.
• Protein swap: Tofu is a classic, but shrimp, egg ribbons, or even chickpeas can work well.
• Broth boost: If using water, you can add a spoon of soy sauce for more umami.
• No miso? Unfortunately, miso is irreplaceable in this recipe. Try to keep a small tub in your fridge — it lasts a long time and adds flavor to many dishes.

🔁 Storage & Reheating

• Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
• Reheat: Reheat with stovetop or microwave.

❓ FAQs

Can I add other vegetables?

Yes! Just make sure they’re quick-cooking or finely chopped. Bok choy, napa cabbage, or corn work well.

How spicy is it?

It’s not spicy by default. Add chili flakes or chili oil for heat.

Is this soup vegetarian?

It can be! Use vegetable broth and skip animal proteins.

Can I make this in advance?

Yes! Prepare everything except the miso, which should be added fresh before serving.

🌟 Wrap-Up

This miso-based versatile soup is the perfect recipe for busy weeknights. It’s quick, flexible, healthy, and most importantly, delicious. Whether you’re enjoying it as a cozy side or building it into a full meal with noodles and protein, you’ll love how little effort it takes to make something so satisfying.

Keep this recipe in your back pocket — you might find yourself making it as often as I do!

Recipes from other youtubers you can also try

* My miso soup noodle similar to this, like it's simplicity and detailed instruction, will add that rice noodle is super good choice for noodle with this soup as well

* Exciting Spicy version, egg with a bit jello-ish yolk is always excellent addition on top of noodle, you may also add milk, coconut milk or soy milk to add richness and auroma to it too