Spicy Miso Soup
A warming Japanese-inspired broth with deep umami flavor, finished with a spicy kick from chili oil and fresh ginger. Ready in 20 minutes and endlessly customizable.
- Total time
- 20 min
- Servings
- 4
- Calories
- 95
- Protein
- 7g
Ingredients
- 4 cups vegetable or kombu dashi (or water)
- 3 tbsp white or red miso paste
- 1 tbsp fresh ginger, minced
- 1 tbsp chili-garlic paste or sriracha
- 8 oz tofu, cubed
- 2 stalks scallions, sliced
- ½ sheet nori sheets, torn
- ½ tsp soy sauce
Instructions
- 1
Bring dashi or water to a gentle simmer in a medium pot over medium heat, ~3 minutes.
- 2
Add ginger and chili-garlic paste. Stir well and simmer for 1 minute until fragrant.
- 3
Add tofu cubes and soy sauce. Simmer gently for 3 minutes; tofu should heat through.
- 4
Whisk miso paste in a small bowl with 2 tbsp of warm broth until smooth; no lumps.
- 5
Pour miso mixture into the pot. Stir gently and simmer for 2 minutes; do not boil hard.
- 6
Divide soup into bowls. Top with scallions and torn nori. Serve immediately.
Tools you’ll need
- medium pot (4–6 quart)
- small bowl
- whisk
- wooden spoon
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