50 Calorie Miso Soup

50 Calorie Miso Soup

This light, savory miso soup combines tender tofu, delicate wakame seaweed, and fresh green onions in a comforting, umami-rich broth. Made with just a handful of simple ingredients, it’s ready in 10 minutes and contains approximately 50 calories per bowl. Perfect as a warm starter, light snack, or side dish when you’re watching your calorie intake. 

Nutrition Per Serving
50
CALORIES PER SERVING
4g
Protein
5g
Carbs
2g
Fat
1g
Fiber
SERVING SIZE
≈1½ cups (375 ml)
SERVINGS
4
PREP TIME
5 min
COOK TIME
5 min

Nutrition values are estimates and may vary depending on ingredients and brands.

Why You’ll Love This Recipe

  • Just 50 calories per bowl, making it a light starter, side dish, or snack.
  • Ready in 10 minutes with five simple ingredients, including water.
  • White miso paste adds rich, savory flavor without the need for oil.
  • Silken tofu provides a little protein and a delicate, soft texture.
  • Dried wakame adds a traditional touch and rehydrates right in the miso soup.

Ingredients

**Hero Shot**: Overhead food photography of a ceramic Japanese soup bowl filled with steaming miso soup, showcasing silken white tofu cubes floating in golden-brown broth, garnished with vibrant green onion slices, delicate wisps of steam rising from the surface, placed on a minimalist light wooden table with natural window lighting, shallow depth of field, clean and simple composition emphasizing the soup's clarity and umami-rich color.
  • 6 cups (1.4 L) water
  • 3 tablespoons (45 g) white miso paste
  • 6 oz (170 g) silken tofu, cut into small cubes
  • 2 g dried wakame seaweed
  • 2 green onions, thinly sliced

How to Make It

  1. Bring the water to a gentle simmer in a medium pot over medium heat.
  2. While the water heats, cut the tofu into small cubes and thinly slice the green onions.
  3. Reduce the heat to low. Scoop about ½ cup of hot water into a small bowl, add the miso paste, and whisk until smooth.
  4. Pour the dissolved miso back into the pot and stir gently to combine.
  5. Add the tofu and dried wakame. Let the soup warm gently for 2–3 minutes, until the tofu is heated through and the wakame has softened. Avoid boiling.
  6. Remove from the heat, stir in the green onions, and serve warm.
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Tips & Substitutions

**Serving Moment Shot**: Side-angle food photography of a rustic Japanese soup bowl filled with light golden miso broth, featuring soft silken tofu cubes and bright green onion rings floating on top, placed on a neutral linen placemat with a traditional wooden soup spoon beside it, soft diffused natural light creating gentle shadows, steam visible rising from the hot soup, compositional focus on the bowl's simple elegance and the soup's inviting warmth, professional food styling with minimal props.

White miso vs. red miso: White miso (also called shiro miso) has a milder, slightly sweet flavor that works best for this simple recipe. Red miso is stronger and saltier, so use a bit less if that’s what you have.

Tofu texture: Silken tofu gives you the traditional soft, delicate texture. Firm tofu works too but will be chewier and slightly higher in protein.

Adjust the miso flavor: White miso varies in saltiness and intensity between brands. Taste the soup before serving and add a little more dissolved miso if you prefer a stronger flavor. Keep in mind that extra miso will increase the calories and sodium.

Don’t skip dissolving the miso: Whisking it with hot water first prevents clumps and ensures even flavor throughout the soup.

How to Make It a Filling Meal

At around 50 calories per bowl, this miso soup works best as a starter or side dish alongside a protein-rich main course. Pair it with grilled chicken, salmon, or a veggie stir-fry with rice for a balanced, satisfying meal. You can also enjoy it as a light snack between meals or before dinner to help manage hunger without adding many calories.

Storage

Store leftover miso soup in an airtight container in the refrigerator for up to 3 days. The tofu may release some water and become slightly softer over time, but the flavor holds up well. Reheat gently on the stovetop over low heat without boiling. Miso soup doesn’t freeze well because the tofu texture changes significantly when thawed.

Frequently Asked Questions

Can I make this soup ahead of time?

Yes, but the flavor is best when freshly made. If you need to prep ahead, keep the dissolved miso and tofu separate, then combine and heat just before serving to preserve the bright flavor.

Where do I find miso paste?

Most supermarkets carry white miso paste in the refrigerated section near tofu and Asian ingredients. Look for brands like Hikari or Miso Master. Miso paste also works well in dressings, marinades, and sauces. Store it according to the package instructions.

Why does my miso soup taste weak?

White miso is naturally mild, and different brands vary in flavor. If the soup tastes too light, dissolve a little extra miso in hot water and stir it in gradually. Avoid boiling after adding the miso.

Can I add noodles or vegetables?

Absolutely. Shirataki noodles are very low in calories, while mushrooms, spinach, or bok choy add extra nutrients and volume.

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