Easy & Flavorful Miso Soup Recipe Perfect for Meal Prep
Miso soup is a nourishing, umami-rich Japanese dish that’s incredibly simple to make at home. It’s light yet satisfying, packed with shiitake mushrooms, tofu, and kale, and comes together in just 30 minutes. Whether you’re looking for a quick weeknight meal, a comforting soup to warm you up, or a meal-prep-friendly dish, this miso soup freezes well and retains its delicious flavor.
Why You’ll Love This Easy Miso Soup Recipe
✔ Quick & Simple – Ready in just 30 minutes.
✔ Rich in Nutrients – Miso is packed with probiotics and essential minerals.
✔ Freezer-Friendly – Make a double batch for later!
✔ Dairy-Free, Vegan & Gluten-Free – Made with vegetable broth and coconut aminos.
Ingredients for Homemade Miso Soup
- 4 cups vegetable broth – Use store-bought or homemade veggie broth.
- 5 ounces shiitake mushrooms – Adds deep umami flavor.
- ½ cup white miso paste – Mild and slightly sweet, perfect for soup.
- 3 tablespoons coconut aminos – A soy-free alternative that adds depth.
- 14 ounces firm or extra-firm tofu – Provides plant-based protein.
- 1 ½ cups finely chopped kale – Adds color and nutrients.
Step-by-Step Instructions
Step 1: Prepare the Ingredients
Chop the shiitake mushrooms, dice the tofu, and finely chop the kale.
Step 2: Heat the Broth
In a large pot, bring 3 ¾ cups vegetable broth to a boil over medium-high heat.
Step 3: Make the Miso Mixture
In a small bowl, whisk together miso paste, coconut aminos, and the remaining ¼ cup of broth until the miso dissolves completely.
Step 4: Cook the Soup
Reduce the broth to medium heat, then add the mushrooms, tofu, and miso mixture. Let it simmer for about 5 minutes.
Step 5: Add Kale & Serve
Stir in the kale and cook for just 1 more minute to retain its vibrant color and nutrients.
How to Store & Freeze Miso Soup
🔹 Refrigerate: Store leftovers in an airtight container for up to 3 days.
🔹 Freeze: Freeze in portions for up to 1 month (note: tofu texture may change slightly).
Meal Prep Tip: Double or triple this recipe and freeze individual servings for easy meals!
If you know you’re going to make a big batch to freeze, stir the kale into each bowl separately, and freeze the kale separately from the soup. When reheating, heat the cubes and store the kale in before serving!
Miso Soup Variations & Substitutions
- Use Different Mushrooms – Try oyster, enoki, or button mushrooms.
- Add Noodles – Stir in udon or soba noodles for a heartier meal.
- Boost the Protein – Add chickpeas or edamame.
- Swap the Greens – Use baby spinach or bok choy instead of kale.
What to Serve with Miso Soup
Pair this soup with:
🍙 Steamed Rice – A classic Japanese side.
🥟 Vegetable Gyoza – Crispy dumplings for extra texture.
🥢 Seaweed Salad – Light and refreshing.
This easy homemade miso soup is perfect for anyone looking for a quick, healthy, and comforting meal. With just a few simple ingredients, you can enjoy a flavorful and nourishing bowl of soup anytime. Plus, it’s a great meal-prep option that freezes well!
This Recipe is in my Cookbook, From Scratch!
I’m excited to share my cookbook with you, created with sustainability and flavor in mind! From Scratch is packed with delicious, eco-conscious recipes designed to nourish both you and the planet. Every dish is carefully crafted to use fresh, local ingredients, and focuses on minimizing waste while maximizing taste.
From wholesome breakfasts to hearty dinners, my cookbook offers a variety of plant-based meals that are easy to prepare and full of nutrients. Whether you’re looking to reduce your carbon footprint or simply enjoy meals that are better for you and the Earth, this cookbook is your guide to eating in a way that’s both kind to the planet and satisfying to your taste buds. You can grab your copy here:
Check Out The Pantry Labels
In 2024, I released a set of Pantry Labels with recipes that are dishwasher-safe and fit the lids of mason jars perfectly.
Each labels has the recipe to refill the dry mix jar, as well as the recipe to make the item if applicable.
Miso Soup
Ingredients
- 4 cups vegetable broth
- 5 ounces shiitake mushrooms
- ½ cup white miso paste
- 3 tablespoons coconut aminos
- 14 ounces firm or extra firm tofu
- 1 ½ cups finely chopped kale
Instructions
- Add 3 ¾ cups broth to a large pan and bring to a boil. While waiting for it to boil, wash and chop your mushrooms and kale, and dice your tofu.
- In a small bowl mix together miso, coconut aminos and the remaining ¼ cup of broth until miso is dissolved.
- Reduce heat to medium on the vegetable broth. Add in the mushrooms, miso mixture and tofu. Let simmer for 5 minutes.
- Stir in kale, cook for only one minute longer.
