What does miso soup taste like?

Miso soup is deeply savory and comforting! The miso paste adds a rich umami flavor that’s salty, earthy, and just slightly funky, but in a good way. Roasted garlic adds that garlicky depth, balancing the savory broth.

What type of miso is best for roasted garlic miso soup?

This recipe uses red miso paste, which is fermented the longest and has the boldest, most pungent flavor. It creates a richer, more savory soup. You can also use white (shiro) miso for a milder taste or yellow (shinshu) miso for something in between.

How do you add miso paste to soup without clumping?

Miso paste can clump if added directly to the pot. The easiest method is to place the miso in a small fine mesh strainer, dip it into the warm broth, and gently push it through so it dissolves evenly. If you don’t have a strainer, you can mix the miso with a small amount of warm broth in a cup, then stir it back into the soup.

Should miso soup be boiled?

No. Miso should never be boiled. Keep the heat at medium-low and avoid bringing the soup to a boil once the miso is added. Boiling can damage the beneficial probiotics and negatively affect the flavor.

When should miso paste be added to the soup?

Miso paste should be added toward the end of cooking. This preserves its flavor and gut-friendly properties while preventing bitterness.

How much miso paste should I use for soup?

The amount of miso paste is a personal preference. Since red miso is saltier and more intense, two tablespoons works well for this recipe. You can add more or less depending on how bold and salty you like your soup.

Can I make this soup with white or yellow miso?

Yes. White miso will result in a lighter, slightly sweeter soup, while yellow miso offers a balanced flavor. If using a milder miso, you may want to increase the amount slightly to taste.

Is roasted garlic miso soup healthy?

Yes. Miso contains beneficial probiotics, and garlic is known for its immune-supporting properties. Keeping the soup below boiling helps preserve these benefits while maintaining the best flavor.

Can I make roasted garlic miso soup ahead of time?

You can prepare the soup ahead, but it’s best reheated gently over low heat. Avoid boiling when reheating to maintain flavor and texture.

What can I serve with roasted garlic miso soup?

This soup pairs well with rice bowls, simple salads, dumplings, or as a light starter before a Japanese-inspired meal.

Can I make this soup vegan or vegetarian?

Yes, as long as you use a plant-based dashi or broth. The miso and roasted garlic provide plenty of depth on their own.

How do I store leftover miso soup?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently and do not boil.

Roasted Garlic Miso Soup Recipe

Name: Roasted Garlic Miso Soup Recipe.
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Japanese
Ingredients: 2x dashi stock recipe (see How to Make Dashi) I make the awase seafood-based stock; whole garlic bulb, roasted; 1 tablespoon olive oil or avocado oil, for drizzling on garlic; 1/4 teaspoon salt; 1/4 teaspoon freshly cracked black pepper; 2 tablespoons red miso paste, more to taste; (1) 0.17-ounce package seaweed snacks (nori); 7 ounces extra-firm tofu, diced; 1/4 cup scallions, thinly sliced

Description

This Roasted Garlic Miso Soup Recipe is so flavorful, comforting, and healthy too (it’s filled with vitamins and minerals)! The soup can be made vegan by using vegan dashi stock, or you can go with the seafood-based (awase) stock like I use.

Ingredients

Units Scale

2x dashi stock recipe (see How to Make Dashi) I make the awase seafood-based stock
whole garlic bulb, roasted
1 tablespoon olive oil or avocado oil, for drizzling on garlic
1/4 teaspoon salt
1/4 teaspoon freshly cracked black pepper
2 tablespoons red miso paste, more to taste
(1) 0.17-ounce package seaweed snacks (nori)
7 ounces extra-firm tofu, diced
1/4 cup scallions, thinly sliced

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Instructions

ROAST THE GARLIC. Preheat your oven to 400 F. Cut the top off the garlic bulb, exposing the cloves. Drizzle with oil, sprinkle with salt and pepper, then wrap it in foil or try using parchment paper (see the roasted garlic section in the post above for more details). Roast in the oven for about 40 minutes.
MAKE THE DASHI. See “How to Make Dashi“. I made the awase dashi stock for this recipe, but there are other options (one vegan). The choice is yours! Just make sure you double (2x) the recipe. It is extremely easy to make and only takes about 20 minutes.
COMBINE THE ROASTED GARLIC AND DASHI. Smash the roasted garlic into a paste using a mortar and pestle, back of a wooden spoon, or whatever else you can find. Spoon the garlic into a saucepan, then incorporate the dashi with the roasted garlic. Heat over medium/low heat.
INCORPORTATE THE MISO PASTE. To make it easier to incorporate the miso paste into the dashi broth, I like to use a small fine mesh strainer. Just dip the strainer in the warmed dashi and push the miso through so it slowly strains into the roasted garlic miso soup recipe. You could also transfer a small amount of the warmed stock to a cup, stir the miso paste into that, and dump it back into the saucepan (if you don’t have a strainer). Do not let the soup come to a boil, or it may kill the healthy probiotics found in miso. Have it on a very low heat.
ADD THE REMAINING INGREDIENTS. I now add scallions, tofu, and seaweed and heat just until the ingredients are warmed though. Read the post above for other additions and substitutions!

Equipment

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Notes

You can use vegetable broth or water as a dashi substitute in this roasted garlic miso soup recipe; however, it won’t taste as good and isn’t authentic. I suggest making time (it only takes about twenty minutes) to make homemade dashi for a traditional miso soup!

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Soups, Main Dishes, Appetizers
Method: Stovetop, Oven
Cuisine: Japanese