16 Delicious Miso Soup Recipes for Every Season

Great news for miso lovers and curious cooks alike! Whether you’re craving a quick weeknight dinner or a seasonal comfort bowl, our roundup of 16 Delicious Miso Soup Recipes for Every Season has something to warm your heart and belly. From classic simplicity to inventive twists, these recipes promise to keep your spoon coming back for more. Let’s dive into the umami-rich world of miso soup together!

Classic Miso Soup with Tofu and Wakame

Here’s how to make a comforting bowl of miso soup that’s both simple and satisfying. Homemade broth and fresh ingredients elevate this classic.

Ingredients

• 4 cups dashi stock
• 3 tbsp white miso paste
• 1/2 cup silken tofu, cubed
• 2 tbsp dried wakame seaweed
• 2 green onions, thinly sliced

Instructions

1. Heat the dashi stock in a medium pot over medium heat until it reaches a gentle simmer, about 5 minutes.
2. Reduce heat to low. Add the miso paste to a ladle, then slowly dissolve it into the stock by pressing against the side of the pot. Tip: Avoid boiling to preserve the miso’s delicate flavors.
3. Add the cubed silken tofu and dried wakame to the pot. Simmer for 2 minutes, just until the wakame rehydrates and the tofu warms through.
4. Remove from heat. Stir in the sliced green onions. Tip: Adding green onions last keeps their color vibrant and texture crisp.
5. Ladle the soup into bowls. Serve immediately. Tip: For an extra layer of flavor, garnish with a sprinkle of toasted sesame seeds or a drizzle of sesame oil.

Perfectly balanced, this soup offers a silky texture with umami depth. Pair it with steamed rice for a fuller meal or enjoy as a light starter.

Spicy Miso Soup with Ground Pork

Kickstart your meal with this Spicy Miso Soup with Ground Pork, a hearty dish that combines umami richness with a fiery kick. Perfect for chilly evenings or when you’re craving something deeply flavorful.

Ingredients

– 1 tbsp toasted sesame oil
– 1/2 lb ground pork, preferably pasture-raised
– 2 tbsp red miso paste
– 4 cups dashi stock, homemade or high-quality store-bought
– 1 tbsp gochujang (Korean chili paste)
– 1 cup shiitake mushrooms, thinly sliced
– 2 green onions, finely chopped
– 1 tsp freshly grated ginger
– 1 clove garlic, minced
– 1/2 cup firm tofu, cubed
– 1 tbsp soy sauce
– 1 tsp mirin

Instructions

1. Heat sesame oil in a large pot over medium-high heat until shimmering.
2. Add ground pork, breaking it apart with a wooden spoon, and cook until no pink remains, about 5 minutes.
3. Stir in garlic and ginger, cooking until fragrant, about 30 seconds.
4. Pour in dashi stock, bringing to a gentle simmer.
5. Whisk in miso paste and gochujang until fully dissolved.
6. Add shiitake mushrooms and tofu, simmering for 10 minutes to soften mushrooms and infuse flavors.
7. Season with soy sauce and mirin, adjusting heat to maintain a simmer for another 5 minutes.
8. Garnish with green onions just before serving.

Tip: For a clearer broth, skim off any foam that rises to the surface during cooking.
Tip: Toast the sesame oil lightly before adding pork to deepen the flavor.
Tip: Use a fine-mesh strainer to dissolve miso paste smoothly without lumps.

Lusciously rich with a balance of heat and umami, this soup’s depth is unmatched. Serve with a side of steamed rice to soak up every last drop, or top with a soft-boiled egg for added creaminess.

Miso Soup with Clams and Spring Onions

Just when you thought miso soup couldn’t get any better, we’re adding clams and spring onions for a twist. This version is light yet packed with umami, perfect for any season.

Ingredients

• 4 cups dashi stock
• 1/2 cup white miso paste
• 12 littleneck clams, scrubbed
• 2 spring onions, thinly sliced
• 1 tbsp sake
• 1 tsp grated ginger

Instructions

1. Heat dashi stock in a pot over medium heat until it reaches a gentle simmer, about 5 minutes.
2. Whisk in miso paste until fully dissolved, ensuring no lumps remain for a smooth broth.
3. Add clams and sake to the pot, cover, and steam until clams open, about 6-8 minutes. Discard any unopened clams.
4. Stir in grated ginger and half of the spring onions, cooking for an additional 1 minute to infuse flavors.
5. Divide soup among bowls, garnishing with remaining spring onions.

Each spoonful offers a briny sweetness from the clams, balanced by the miso’s depth. Try serving with a side of steamed rice for a fuller meal.

Vegetarian Miso Soup with Sweet Potato and Kale

Yield a comforting bowl of Vegetarian Miso Soup with Sweet Potato and Kale that’s both nourishing and flavorful. This dish combines the umami depth of miso with the sweetness of potatoes and the earthiness of kale for a balanced meal.

Ingredients

• 4 cups filtered water
• 1 large sweet potato, peeled and diced into 1/2-inch cubes
• 2 tbsp white miso paste
• 2 cups kale, stems removed and leaves torn into bite-sized pieces
• 1 tbsp toasted sesame oil
• 1 tsp fresh ginger, finely grated
• 2 green onions, thinly sliced
• 1/2 tsp sea salt

Instructions

1. In a medium pot, bring 4 cups of filtered water to a boil over high heat.
2. Add the diced sweet potato to the boiling water, reduce heat to medium, and simmer for 10 minutes until just tender.
3. While the sweet potato cooks, in a small bowl, whisk together the miso paste with 1/4 cup of the hot broth until smooth. Tip: This prevents clumping when adding back to the soup.
4. Once the sweet potato is tender, reduce heat to low and stir in the miso mixture, kale, sesame oil, and grated ginger. Simmer for 2 minutes until kale is wilted. Tip: Overheating miso can destroy its beneficial enzymes, so keep the soup below a simmer.
5. Remove from heat and stir in the green onions and sea salt. Tip: Adding green onions at the end preserves their crisp texture and vibrant color.

Vibrant and hearty, this soup offers a silky broth with chunks of sweet potato and tender kale. Serve with a sprinkle of sesame seeds or a side of steamed brown rice for added texture.

Miso Soup with Chicken and Mushrooms

Just when you thought miso soup couldn’t get any heartier, this version with chicken and mushrooms proves otherwise. It’s a simple, satisfying dish that brings depth and umami to your table in under 30 minutes.

Ingredients

• 4 cups dashi stock
• 1 cup shiitake mushrooms, thinly sliced
• 1 cup chicken breast, thinly sliced
• 3 tbsp white miso paste
• 2 tbsp mirin
• 1 tbsp soy sauce
• 2 green onions, finely chopped
• 1 tsp toasted sesame oil

Instructions

1. Heat the dashi stock in a medium pot over medium-high heat until it reaches a gentle simmer, about 5 minutes.
2. Add the shiitake mushrooms and chicken breast to the pot. Simmer for 5 minutes, or until the chicken is fully cooked.
3. Reduce the heat to low. Whisk in the white miso paste until fully dissolved, ensuring the soup does not boil to preserve the miso’s delicate flavors.
4. Stir in the mirin and soy sauce. Simmer for an additional 2 minutes to blend the flavors.
5. Remove from heat. Drizzle with toasted sesame oil and garnish with green onions before serving.

Rich in umami, this miso soup boasts a silky texture with tender chicken and earthy mushrooms. Serve it with a side of steamed rice for a complete meal, or enjoy it as is for a light yet fulfilling dish.

Seafood Miso Soup with Shrimp and Scallops

Delightfully simple yet rich in flavor, this seafood miso soup combines the sweetness of shrimp and scallops with the umami depth of miso. Perfect for a quick, nourishing meal.

Ingredients

• 4 cups dashi stock
• 2 tbsp white miso paste
• 1 tbsp red miso paste
• 8 large shrimp, peeled and deveined
• 4 sea scallops, muscle removed
• 1 cup shiitake mushrooms, thinly sliced
• 2 green onions, finely chopped
• 1 tsp ginger, freshly grated

Instructions

1. Heat dashi stock in a medium pot over medium heat until it reaches a gentle simmer, about 5 minutes.
2. Whisk in white and red miso paste until fully dissolved, ensuring no lumps remain for a smooth broth.
3. Add shiitake mushrooms and grated ginger to the pot, simmering for 3 minutes to infuse flavors.
4. Gently place shrimp and scallops into the broth, cooking for 2 minutes on each side until just opaque.
5. Sprinkle green onions over the soup, then immediately remove from heat to preserve their crispness.

The soup boasts a velvety texture with a balance of sweet and savory notes. Serve with a side of steamed rice for a heartier meal.

Miso Soup with Eggplant and Green Beans

Never underestimate the simplicity of miso soup when it’s packed with hearty eggplant and crisp green beans. This version brings a comforting depth to your table in minutes.

Ingredients

• 4 cups dashi stock
• 3 tbsp white miso paste
• 1 medium eggplant, diced into 1-inch cubes
• 1 cup green beans, trimmed and halved
• 2 tsp toasted sesame oil
• 1 tbsp sake
• 1 tsp mirin
• 2 green onions, thinly sliced

Instructions

1. Heat dashi stock in a medium pot over medium heat until it reaches a gentle simmer, about 5 minutes.
2. Whisk in miso paste until fully dissolved, ensuring no lumps remain for a smooth broth.
3. Add diced eggplant and green beans to the pot, simmering until vegetables are tender but still vibrant, about 8 minutes.
4. Stir in toasted sesame oil, sake, and mirin, cooking for an additional 2 minutes to meld flavors.
5. Remove from heat and garnish with sliced green onions before serving.

Generously ladle the soup into bowls, where the eggplant turns silky and the green beans offer a slight crunch. For an extra touch, sprinkle with shichimi togarashi or serve with a side of steamed rice.

Hearty Miso Soup with Beef and Daikon

Oftentimes, the simplest dishes bring the most comfort. This miso soup combines tender beef and sweet daikon in a savory broth for a satisfying meal.

Ingredients

– 1 tbsp toasted sesame oil
– 8 oz thinly sliced beef chuck, pasture-raised
– 4 cups dashi stock, homemade preferred
– 1 cup daikon radish, julienned
– 3 tbsp white miso paste
– 2 tbsp mirin
– 1 tsp soy sauce
– 2 green onions, thinly sliced
– 1 tsp grated fresh ginger

Instructions

1. Heat sesame oil in a pot over medium-high heat until shimmering, about 1 minute.
2. Add beef chuck slices, searing until browned on both sides, approximately 2 minutes per side. Tip: Avoid overcrowding the pot to ensure proper browning.
3. Pour in dashi stock, scraping the bottom to release any fond.
4. Add daikon radish, simmering until slightly translucent, about 5 minutes. Tip: Cut daikon uniformly for even cooking.
5. Reduce heat to low, whisk in miso paste until fully dissolved.
6. Stir in mirin and soy sauce, simmering gently for 3 minutes to meld flavors. Tip: Do not boil after adding miso to preserve its probiotic benefits.
7. Garnish with green onions and grated ginger before serving.
Miso soup’s umami-rich broth pairs beautifully with the beef’s richness and daikon’s crisp texture. Serve with a side of steamed rice for a complete meal.

Miso Soup with Salmon and Spinach

Vibrant and nourishing, this miso soup combines the umami richness of salmon with the freshness of spinach for a quick, satisfying meal.

Ingredients

• 4 cups dashi stock
• 4 oz wild-caught salmon fillet, skin removed, cut into 1-inch cubes
• 2 cups baby spinach, stems removed
• 3 tbsp white miso paste
• 1 tbsp mirin
• 1 tsp toasted sesame oil
• 2 green onions, thinly sliced

Instructions

1. Heat dashi stock in a medium saucepan over medium heat until it reaches a gentle simmer, about 5 minutes.
2. Reduce heat to low. Add salmon cubes to the simmering stock. Poach for 3 minutes, or until salmon is just opaque.
3. Whisk miso paste and mirin in a small bowl until smooth. Stir into the soup to dissolve completely.
4. Add baby spinach to the soup. Cook for 1 minute, or until spinach is wilted but still bright green.
5. Drizzle with toasted sesame oil. Remove from heat.
6. Ladle soup into bowls. Garnish with sliced green onions.

Silky miso broth envelops tender salmon and vibrant spinach, offering a harmonious blend of flavors. Serve with a side of steamed rice for a heartier meal.

Light Miso Soup with Cucumber and Wakame

Light miso soup with cucumber and wakame is a refreshing twist on the classic, perfect for summer evenings. Liven up your meal with this quick, hydrating dish that balances umami and crisp freshness.

Ingredients

• 4 cups dashi stock
• 3 tbsp white miso paste
• 1 medium cucumber, julienned
• 1/4 cup dried wakame, rehydrated
• 2 green onions, thinly sliced

Instructions

1. Heat dashi stock in a medium saucepan over medium heat until it reaches a gentle simmer, about 5 minutes.
2. Reduce heat to low. Whisk in miso paste until fully dissolved, ensuring no lumps remain for a smooth broth.
3. Add rehydrated wakame to the broth, simmering for 2 minutes to soften further.
4. Divide julienned cucumber and sliced green onions evenly among serving bowls.
5. Ladle the hot miso broth over the vegetables, allowing the residual heat to slightly wilt the cucumbers.
6. Serve immediately, garnishing with additional green onions if desired.

Yield a soup with a silky broth contrasting the crunch of cucumbers and the chewiness of wakame. You can enhance the dish with a sprinkle of sesame seeds or a dash of chili oil for an extra layer of flavor.

Miso Soup with Pork Belly and Napa Cabbage

Unlock the rich umami flavors of this comforting miso soup, perfect for any season. It combines tender pork belly and crisp napa cabbage in a savory broth.

Ingredients

• 1 lb pork belly, thinly sliced
• 4 cups dashi stock
• 3 tbsp white miso paste
• 2 cups napa cabbage, chopped
• 2 green onions, thinly sliced
• 1 tbsp sesame oil

Instructions

1. Heat sesame oil in a large pot over medium heat until shimmering.
2. Add pork belly slices, cooking until browned on both sides, about 3 minutes per side.
3. Pour in dashi stock, bringing to a gentle simmer over medium-low heat.
4. Skim any impurities from the surface with a fine mesh skimmer for a clearer broth.
5. Dissolve miso paste into the broth using a whisk, ensuring no lumps remain.
6. Add napa cabbage, simmering until just tender, about 5 minutes.
7. Garnish with green onions before serving.

Miso soup with pork belly and napa cabbage offers a delightful contrast of textures, from the silky broth to the crisp cabbage. Serve it with a side of steamed rice for a complete meal.

Miso Soup with Duck and Leeks

Unlock the rich flavors of this comforting miso soup with tender duck and crisp leeks, a perfect blend of umami and freshness.

Ingredients

• 1 lb duck breast, skin-on, scored
• 2 cups leeks, white and light green parts only, thinly sliced
• 4 cups dashi stock
• 3 tbsp white miso paste
• 1 tbsp mirin
• 1 tsp toasted sesame oil
• 2 green onions, thinly sliced

Instructions

1. Preheat a heavy-bottomed skillet over medium heat. Place the duck breast skin-side down. Cook for 5 minutes until the skin is golden and crispy. Flip and cook for another 3 minutes. Remove from heat and let rest for 5 minutes before slicing thinly against the grain.
2. In a medium pot, bring the dashi stock to a gentle simmer over medium heat. Add the leeks and cook for 2 minutes until just softened.
3. Whisk in the miso paste and mirin until fully dissolved. Tip: Avoid boiling after adding miso to preserve its delicate flavors.
4. Add the sliced duck and sesame oil to the pot. Simmer for 1 minute to warm through. Tip: The duck should be pink in the center for optimal tenderness.
5. Ladle the soup into bowls and garnish with green onions. Tip: For an extra layer of flavor, lightly toast the sesame oil before adding.

Yield a soup with silky broth, succulent duck, and a slight crunch from the leeks. Serve with a side of steamed rice for a heartier meal.

Miso Soup with Squash and Coconut Milk

Warm up with a bowl of this comforting miso soup, blending the sweetness of squash with the creaminess of coconut milk for a unique twist on a classic.

Ingredients

• 1 tbsp toasted sesame oil
• 1 cup diced butternut squash, 1/2-inch cubes
• 2 cups unsweetened coconut milk
• 4 cups dashi stock
• 3 tbsp white miso paste
• 1 tbsp freshly grated ginger
• 2 green onions, thinly sliced
• 1 tsp tamari

Instructions

1. Heat toasted sesame oil in a medium pot over medium heat until shimmering, about 1 minute.
2. Add diced butternut squash to the pot. Sauté until edges begin to caramelize, 5 minutes, stirring occasionally.
3. Pour in unsweetened coconut milk and dashi stock. Bring to a gentle simmer over medium-low heat, 3 minutes.
4. Whisk in white miso paste until fully dissolved, ensuring no lumps remain for a smooth broth.
5. Stir in freshly grated ginger and tamari. Simmer for another 2 minutes to infuse flavors.
6. Remove from heat. Ladle into bowls and garnish with thinly sliced green onions.

A harmonious blend of creamy and umami, this soup’s velvety texture pairs beautifully with a sprinkle of crispy shallots or a side of steamed jasmine rice for a heartier meal.

Miso Soup with Turkey and Brown Rice

Great for a cozy night in, this miso soup combines savory turkey with hearty brown rice for a fulfilling meal.

Ingredients

• 4 cups dashi stock
• 1 cup cooked turkey breast, shredded
• 1/2 cup brown rice, cooked
• 3 tbsp white miso paste
• 1 tbsp mirin
• 1 tsp soy sauce
• 2 green onions, thinly sliced
• 1/2 cup silken tofu, cubed
• 1 sheet nori, shredded

Instructions

1. Heat dashi stock in a medium pot over medium heat until it reaches a gentle simmer, about 5 minutes.
2. Reduce heat to low. Add white miso paste, mirin, and soy sauce to the pot. Whisk until fully dissolved, about 2 minutes.
3. Add shredded turkey breast and cooked brown rice to the pot. Simmer for 3 minutes to warm through.
4. Gently stir in silken tofu and green onions. Cook for 1 minute, being careful not to break the tofu.
5. Remove from heat. Ladle soup into bowls and top with shredded nori.

Enjoy the harmonious blend of umami-rich miso with the subtle sweetness of mirin. The silken tofu adds a creamy contrast to the chewy brown rice and tender turkey. Serve with a side of pickled vegetables for an extra tangy crunch.

Miso Soup with Lobster and Corn

Kickstart your culinary adventure with this luxurious twist on classic miso soup, combining sweet lobster and corn for a rich, umami-packed experience.

Ingredients

• 1 live lobster, 1.5 lbs, humanely dispatched
• 4 cups dashi stock
• 3 tbsp white miso paste
• 1 cup sweet corn kernels, freshly shucked
• 2 tbsp mirin
• 1 tbsp soy sauce
• 1 tsp grated ginger
• 2 scallions, thinly sliced

Instructions

1. Bring a large pot of water to a rolling boil. Submerge the lobster headfirst, cover, and cook for 8 minutes exactly. Remove and plunge into ice water to stop cooking.
2. Once cooled, twist off the tail and claws. Extract the meat, chop into bite-sized pieces, and set aside.
3. In a medium pot, heat the dashi stock over medium heat until it reaches a gentle simmer, about 5 minutes.
4. Whisk in the miso paste until fully dissolved, ensuring the stock does not boil to preserve the miso’s delicate flavors.
5. Add the corn kernels, mirin, soy sauce, and grated ginger. Simmer for 3 minutes to meld the flavors.
6. Gently fold in the lobster meat and heat through for 1 minute, just until warmed.
7. Ladle the soup into bowls and garnish with sliced scallions.

Miso Soup with Lobster and Corn offers a velvety texture with a harmonious blend of sweetness from the corn and depth from the lobster. Serve with a side of steamed rice for a complete meal, or enjoy as a sophisticated starter to a multi-course dinner.

Cold Miso Soup with Tomato and Basil for Summer

You’ll love this refreshing twist on traditional miso soup, perfect for beating the summer heat. Yield: 4 servings.

Ingredients

– 4 cups cold water
– 1/2 cup white miso paste
– 1 cup cherry tomatoes, halved
– 1/4 cup fresh basil leaves, thinly sliced
– 1 tbsp toasted sesame oil
– 1 tsp grated fresh ginger
– 1/2 tsp fine sea salt
– 1/4 tsp freshly ground black pepper
– 1/2 cup silken tofu, diced into 1/2-inch cubes
– 2 green onions, thinly sliced

Instructions

1. In a large mixing bowl, whisk together cold water and white miso paste until fully dissolved.
2. Add halved cherry tomatoes, sliced basil, toasted sesame oil, grated ginger, sea salt, and black pepper to the bowl. Stir gently to combine.
3. Fold in diced silken tofu and sliced green onions with care to avoid breaking the tofu.
4. Let the soup chill in the refrigerator for at least 30 minutes to allow flavors to meld. Tip: For deeper flavor, chill overnight.
5. Before serving, give the soup a gentle stir to redistribute ingredients. Tip: Serve in chilled bowls to keep the soup cold longer.
6. Garnish with additional basil leaves or a drizzle of sesame oil if desired. Tip: A sprinkle of crushed red pepper flakes adds a nice heat contrast.

Zesty and light, this cold miso soup offers a delightful contrast of umami depth from the miso and brightness from the tomatoes and basil. Serve it as a starter or pair with a crisp salad for a full meal.

Conclusion

Exploring these 16 delicious miso soup recipes offers a delightful way to enjoy this comforting dish all year round. Whether you’re a seasoned chef or a curious beginner, there’s something here for every taste and season. We’d love to hear which recipes become your favorites—don’t forget to leave a comment and share this roundup on Pinterest to spread the miso love!