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Spring Miso Soup

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Spring Miso Soup Light, Fresh, and Comforting
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Spring Miso Soup Light, Fresh, and Comforting

Recipe by kraoul1976
Servings

4

servings
Prep time

15

minutes
Cooking time

15

minutes
Calories

120

kcal

Spring miso soup is a warm, healthy Japanese-style soup filled with soft tofu, fresh spring vegetables, and gentle umami flavour. This soup is perfect for cool spring days when you want something light but satisfying. Traditional miso paste blends beautifully with vegetable broth or dashi, creating a savoury base that feels soothing and nourishing. Spring vegetables like baby spinach, snap peas, green onions, carrots, and mushrooms add colour, texture, and natural sweetness. Silken or firm tofu gives protein while still keeping the soup delicate. The flavour is simple, clean, and balanced, making it a wonderful starter or light meal. It is easy to prepare, budget-friendly, and can be adjusted with seasonal vegetables. This soup celebrates freshness and is often enjoyed for its energising yet calming effect.

Ingredients

  • 4 cups vegetable broth or dashi

  • 3 tablespoons white or yellow miso paste

  • 1 cup cubed tofu

  • 1 cup baby spinach

  • 1/2 cup snap peas or sliced peas

  • 1 small carrot, thinly sliced

  • 1/2 cup mushrooms, sliced

  • 2 green onions, chopped

  • 1 teaspoon soy sauce (optional)

  • 1 sheet seaweed, cut small (optional)

Directions

  • Heat broth in a pot over medium heat.
  • Add carrots and mushrooms; cook for 5 minutes.
  • Stir in snap peas and tofu; cook gently for 3 minutes.
  • In a small bowl, mix miso paste with a little warm broth until smooth.
  • Add the miso mixture back into the pot. Do not boil.
  • Add spinach, green onions, and seaweed. Stir for 1–2 minutes.
  • Serve warm and enjoy.

Notes

  • Use fresh seasonal vegetables for the best spring flavour.
    White miso tastes sweeter and milder than red miso.
    Avoid boiling after adding miso to keep the flavour delicate.
    Add noodles for a heartier meal.