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–+ servings

Umeboshi Miso Soup

5 from 2 votes
Prep: 3 minutes
Cook: 5 minutes
Total: 8 minutes
Servings: 4
Author: Juri Austin
A quick and easy instant umeboshi miso soup with no dashi required! The rich umami of miso pairs perfectly with the tangy, mellow flavor of umeboshi. Simple, yet so delicious. Give it a try!
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Umeboshi miso soup served in a bowl.

Equipment

  • Medium saucepan

Ingredients
  

  • 2 Umeboshi
  • 3 cups Water
  • 2 Tbsp Miso Paste
  • ½ Scallion, finely chopped

Instructions
 

  1. Prep the Ingredients: Remove the pits from the umeboshi and finely mash the flesh with a knife to create a smooth paste. Finely chop the scallion.
  2. Boil the Water: In a saucepan, bring the water to a gentle boil. Once it reaches a boil, turn off the heat.
  3. Add the Flavor: Add the umeboshi paste, chopped scallions, and miso paste. Mix well until the miso is fully dissolved.
  4. Serve: Pour into bowls and enjoy warm!

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • If you want to make a single serving easily, just add miso, umeboshi, and chopped green onion to a bowl, then pour in hot water—that’s it! You’ve got instant miso soup.
  • If the flavor is too strong, add a bit more water. If it’s too mild, adjust by adding more miso or umeboshi to your liking.
  • You can also add tofu or vegetables to make it a more filling, hearty miso soup!
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Nutrition

Serving: 1servingCalories: 35kcalCarbohydrates: 3.1gProtein: 1g

This nutritional information is estimated and provided for general reference only.

Course: Soup
Cuisine: Japanese
Keyword: umeboshi miso soup

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