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Low-Calorie Miso Soup

This low-calorie miso soup is light, savory, and comforting. It’s made with tofu, wakame, and mushrooms for a healthy, cozy bowl you can enjoy any time of day. Perfect for meal prep or a quick dinner.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 3 Bowls
Course: Soup
Cuisine: Japanese
Calories: 60
Ingredients Method Notes

Ingredients
  

  • 3 cups low-sodium vegetable broth or dashi
  • 2 tablespoons miso paste white or red
  • ½ cup soft tofu cubed
  • 1 tablespoon dried wakame seaweed
  • ½ cup sliced mushrooms shiitake or button
  • 2 green onions thinly sliced
Optional: a handful of baby spinach, shredded carrots, sesame seeds, or a pinch of chili flakes

Method
 

Soak the Wakame:
  1. Place the dried wakame seaweed in a small bowl of warm water for 5 minutes. Drain and set aside.
Heat the Broth:
  1. In a medium pot, bring the vegetable broth to a gentle simmer. Add the mushrooms and cook for 5 minutes until tender.
Add Tofu and Wakame:
  1. Stir in the cubed tofu and rehydrated wakame. Let it warm through for another 2–3 minutes.
Dissolve the Miso:
  1. Turn off the heat. Scoop out a small amount of the hot broth into a separate bowl, whisk in the miso paste until smooth, then pour it back into the pot. Don’t boil the miso.
Finish and Serve:
  1. Sprinkle sliced green onions on top and add any extras like sesame seeds, spinach, or chili flakes. Serve right away while warm.

Notes

  • Don’t boil the miso paste — it’ll lose flavor and nutrients.
  • You can switch white miso for red miso for a stronger, saltier taste.
  • To meal prep, keep the broth separate and mix in miso when reheating.
  • This soup is naturally vegan if you use vegetable broth.