This soup is one of those quick wins you can pull together in 15 minutes but tastes like you spent way more time on it.
It’s warm, savory, a little nutty, and has just enough kick from the chili oil to wake up your taste buds. I started making this on rainy nights or when I want something light but still satisfying.
It’s comfort food with a little heat and a whole lot of flavor.
Why I Love This Recipe
I love this soup because it hits all the right notes: fast, flavorful, and makes you feel good inside. Here’s what makes it a go-to for me:
- You only need a handful of pantry staples
- It’s naturally vegetarian and packed with umami
- Comes together in 15 minutes — no stress cooking
- Perfect for cold days or a light, nourishing lunch
I’ve made it dozens of times and never get tired of it.
What You’ll Need
- 4 cups low-sodium vegetable broth
- 3 tablespoons white miso paste
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon chili oil
- 1/2 block (about 7 oz) silken tofu, cubed
- 1 sheet nori, cut into small pieces
- 2 green onions, thinly sliced
- Optional: 1 teaspoon sesame seeds for topping
Pro Tips
- Don’t boil the miso — stir it in at the end to keep the flavor smooth and mellow
- Use silken tofu for that soft, pillowy texture — firmer tofu won’t melt into the soup the same way
- Toasted sesame oil goes a long way, so drizzle it at the end for max aroma
- Cut the nori with scissors right before adding to keep it crisp
- Taste before adding salt — broth and miso are already salty
Tools You’ll Need
- Medium saucepan
- Whisk or fork
- Small ladle
- Knife and cutting board
- Small bowls for prep
- Serving bowls
Substitutions and Variations
- No tofu? Try sliced mushrooms or edamame instead
- Gluten-free? Use tamari instead of soy sauce
- Want more heat? Add extra chili oil or a pinch of red pepper flakes
- Out of nori? A little spinach or kale works too
Make-Ahead Tips
You can prep all the ingredients in advance — cube the tofu, slice green onions, and mix the miso with a little broth. Store separately in the fridge, then just heat and assemble in 5 minutes when you’re ready to eat.
How to Make Sesame & Chili Oil Miso Soup
Step 1: Warm the Broth
Pour 4 cups of low-sodium vegetable broth into a medium saucepan. Bring to a gentle simmer over medium heat — don’t let it boil.
Step 2: Add Soy Sauce and Tofu
Add 1 tablespoon low-sodium soy sauce and gently slide in 1/2 block (about 7 oz) of cubed silken tofu. Let it heat through for 2-3 minutes without stirring too much to avoid breaking the tofu.
Step 3: Stir in Miso
In a small bowl, whisk 3 tablespoons of white miso paste with a bit of hot broth (about 1/4 cup) until smooth. Then pour the mixture back into the pot and stir gently. Keep the heat low — don’t boil!
Step 4: Add Nori and Green Onions
Add 1 sheet of nori (cut into small pieces) and 2 thinly sliced green onions to the pot. Stir gently and turn off the heat. Let it sit for a minute so the flavors come together.
Step 5: Drizzle and Serve
Ladle the soup into bowls. Drizzle with 1 tablespoon toasted sesame oil and 1 teaspoon chili oil. Sprinkle with sesame seeds if using. Serve hot.
Leftovers and Storage
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently over low heat — don’t boil or the tofu will break apart. Add a splash of water if it thickens too much.
Servings and Time
- Serves: 2
- Cook time: 15 minutes
Macros (per serving)
- Calories: 140
- Protein: 8g
- Fat: 9g
- Carbs: 8g
- Fiber: 1g
Why This Recipe Works (Quick Science)
White miso is fermented and packed with glutamates — that’s where all the umami comes from. When you dissolve it into hot (not boiling!) liquid, you keep those delicate fermented flavors intact. Toasted sesame oil brings fat, which helps carry the aroma and balance the saltiness from soy sauce and miso. Chili oil adds that sharp heat without overpowering the mellow broth.
Common Mistakes
- Boiling the miso: You’ll lose flavor and turn the soup grainy
- Using firm tofu: It won’t soak up the broth like silken tofu does
- Adding nori too early: It gets slimy fast if overcooked
- Skipping the sesame oil: You’ll miss that rich, nutty finish
What to Serve With
- Steamed rice or jasmine rice
- A simple cucumber salad with rice vinegar
- Gyoza or veggie dumplings
- Pickled radish or kimchi for a punchy side
FAQ
Can I use red miso instead of white?
Yes, but it’s stronger and saltier — use a little less and taste as you go.
Is chili oil too spicy?
You control the heat! Start with a few drops and build up.
Can I freeze this soup?
Not recommended — tofu and miso don’t freeze well. Eat it fresh or within a few days.
What can I use instead of nori?
Try spinach, kale, or wakame for a similar texture.
Wrap-Up
This sesame & chili oil miso soup is cozy, fast, and full of bold flavor in every spoonful. Whether you’re feeling under the weather or just want something warm and delicious, this one always hits the spot. Give it a try and let me know how it turned out in the comments — I’d love to hear your spin on it!