Let’s enjoy a bowl of miso soup every day! Here is the collection of our easy and seasonal miso soup recipes, from the classic Tofu and Wakame to summertime favorite Tomato Miso Soup.
Japanese people drink a bowl of miso soup every day, sometimes even twice a day. We believe that consuming miso soup is a home remedy to keep us strong, hydrated, and nourished. Our enthusiasm for it never wanes because we make miso soup with ingredients that are often seasonal. It serves as a reminder of the changing seasons and a way to express gratitude for nature’s bounty.
Since the 30th day (三十日) is read as misoka (みそか) in Japanese, the Japan Federation of Miso Manufacturers established this day as Miso Day (味噌の日). Starting this year (2024), I’ll be sharing one miso soup recipe on the 30th of every month, and adding it to this JOC Miso Soup Recipes list.
I encourage you to try them out as we welcome each season with the freshest produce. Miso soup is versatile—enjoy it for breakfast, as a light lunch, or as part of your Ichiju Sansai (one soup, three dishes) dinner. From the classic Tofu and Wakame Miso Soup to summertime favorite Tomato and Tofu Miso Soup, we’re going to have fun discovering the myriad ways of making miso soup!
Table of Contents
Refreshing Miso Soup for Spring
Light Miso Soup for Summer
Hearty Miso Soup for Autumn
Cozy Miso Soup for Winter
- Miso Soup with Yuzu Kosho – v. adaptable
- Miso Soup with Enoki Mushrooms and Ground Sesame – v.
- Sanpeijiru (Salmon Miso Soup)
- Tonjiru (Pork and Vegetable Miso Soup)
- Daikon and Fried Tofu Miso Soup – v. adaptable
Year-Round Classic Miso Soup
- Tofu and Wakame Miso Soup – v. adaptable
- Vegetable Miso Soup – v. adaptable
- Vegan Miso Soup – v.
- Homemade Instant Miso Soup – v. adaptable