Miso Shiru

This quick miso shiru is light, savory, and comforting, with tender baby bok choy, silky cubes of tofu, and soft wakame in a fragrant miso broth. It is a simple beginner-friendly soup that tastes clean and nourishing while coming together in minutes.

Nutrition · per serving

86kcal

6.6gProtein

6.1gCarbs

4.1gFat

1.8gFiber

2 servings

Ingredients

7 items

Broth base

water600 ml

instant vegan dashi powder4 g

dried wakame4 g

Soup additions

baby bok choy120 g

firm tofu150 g

spring onion20 g

Miso seasoning

white miso paste40 g

Tips

•If your miso is especially salty, start with 30 g and add more to taste.
•Silken tofu can be used, but firm tofu is easier for beginners and less likely to break.
•For the best color and texture, add the bok choy leaves and stems together only briefly; overcooking makes them olive-colored.
•Serve with steamed rice or alongside a simple Japanese meal of pickles and rice.

Steps

1
Prepare the vegetables and tofu: separate or halve the baby bok choy leaves if large, cut the firm tofu into 1.5 cm cubes, and thinly slice the spring onion. This small prep keeps the soup fast and evenly cooked.
120 g baby bok choy150 g firm tofu20 g spring onion
2
Bring the water to a gentle boil in a small saucepan. Stir in the instant vegan dashi powder and dried wakame.
600 ml water4 g instant vegan dashi powder4 g dried wakame
3
Add the baby bok choy and tofu. Simmer gently for 2-3 minutes, just until the bok choy stems are tender-crisp and the tofu is heated through. Avoid a hard boil so the tofu stays neat and the broth remains delicate.
120 g baby bok choy150 g firm tofu
4
Lower the heat to very low. Ladle a little hot broth into a small bowl, whisk in the white miso paste until smooth, then return it to the saucepan. Do not boil after adding miso, or its aroma becomes dull.
40 g white miso paste
5
Taste and adjust by dissolving the miso fully in the broth. Divide into 2 bowls and scatter the spring onion over the top. Serve immediately while hot.
20 g spring onion

Origin & History

Miso shiru is one of the most everyday soups in Japan, traditionally served as part of a set meal with rice and side dishes. While classic versions often use fish-based dashi, vegan adaptations using kombu- or plant-based dashi are common and preserve the soup's gentle, savory character.

japanese vegan soup miso tofu bok-choy quick

Do even more with Gourmate

Cook this recipe in Gourmate — your AI meal planning app.

Plan Meals

Weekly planner at a tap

Ask Questions

Chat with your AI chef

Adjust Recipe

Scale servings & swap ingredients

Cook Mode

Step-by-step guidance

Kitchen Timers

Built-in timers & alerts

Grocery List

Auto-generated shopping lists

Open in App Download Gourmate

Steps

Prepare the vegetables and tofu: separate or halve the baby bok choy leaves if large, cut the firm tofu into 1.5 cm cubes, and thinly slice the spring onion. This small prep keeps the soup fast and evenly cooked.

120 g baby bok choy150 g firm tofu20 g spring onion

Bring the water to a gentle boil in a small saucepan. Stir in the instant vegan dashi powder and dried wakame.

600 ml water4 g instant vegan dashi powder4 g dried wakame

Add the baby bok choy and tofu. Simmer gently for 2-3 minutes, just until the bok choy stems are tender-crisp and the tofu is heated through. Avoid a hard boil so the tofu stays neat and the broth remains delicate.

120 g baby bok choy150 g firm tofu

Lower the heat to very low. Ladle a little hot broth into a small bowl, whisk in the white miso paste until smooth, then return it to the saucepan. Do not boil after adding miso, or its aroma becomes dull.

40 g white miso paste

Taste and adjust by dissolving the miso fully in the broth. Divide into 2 bowls and scatter the spring onion over the top. Serve immediately while hot.

20 g spring onion