Miso soup is easy to make at home and full of comforting, savory flavor. This Collard Miso Soup is a vintage Sweet Potato Soul recipe I first shared in 2011 and still love. With a handful of simple ingredients you can make a warming, nutritious bowl in about 15–20 minutes. If you’ve never made miso soup before, this recipe is a great place to start. Below you’ll find background on miso, tips for choosing the right paste, the health benefits, and how to preserve its probiotics when cooking.
Table of Contents
- What is miso?
- What kind of miso should I buy?
- The benefits of miso soup
- How to make miso soup
- Can I make it in the Instant Pot?
- More Recipes with Miso
- Collard Miso Soup Recipe
What is miso?
Miso is a versatile, fermented paste most often made from soybeans, though other beans and grains are used as well. It provides a salty, savory umami flavor that varies across types. To make miso, soybeans are cooked and mashed, then mixed with koji (a cultured grain) to start fermentation. The mixture is packed and aged in a cool, dark place for months until it develops a rich, deeply savory taste.
What kind of miso should I buy?
Choose miso based on the flavor you want. White miso (shiro) is milder and slightly sweet, great for soups and light sauces. Red miso (aka) is fermented longer and has a stronger, more assertive flavor that suits robust sauces and marinades. There are also yellow miso, awase (a blend of white and red), chickpea miso, and regional varieties. If you’re new to miso, start with white, yellow, or mellow miso for versatility.
Buying organic miso and refrigerating it preserves its flavor and beneficial bacteria. Shelf-stable miso is available, but refrigerated organic pastes typically retain more nutrients and probiotics.
The benefits of miso soup
Miso is a fermented food rich in enzymes and beneficial bacteria. It also provides isoflavones found in soy, which have antioxidant and anti-inflammatory properties. Miso contains nutrients like manganese, vitamin K, protein, zinc, and copper. Because miso is salty, people on low-sodium diets should enjoy it in moderation.
To keep miso’s probiotic benefits, avoid boiling the paste. Dissolve miso in a cup of hot (not boiling) water and add it to the soup after removing the pot from the heat. This method preserves more of the live cultures while still incorporating the flavor. In this recipe collard greens replace seaweed for a heartier texture and added vitamins and fiber. Collards bring vitamin K, vitamin C, beta-carotene, calcium, and a satisfying chew.
How to make miso soup
This soup is straightforward: bring water to a boil, add aromatics like garlic, ginger, and the white part of scallions, then simmer briefly. Add collard ribbons, tofu, and chili flakes and cook until the greens are tender. Remove the pot from heat, dissolve the miso in hot water, then stir it into the soup. Finish with soy sauce and toasted sesame oil to taste. Cutting collard greens into thin ribbons helps them cook quickly and creates a pleasant, noodle-like texture.
Can I make it in the Instant Pot?
You can make this in an Instant Pot, but to avoid overcooking the collards pressure cook for 0 minutes and perform a quick release as soon as pressure builds. Add miso after depressurizing so the paste isn’t exposed to high heat.
Now, the recipe:
More Recipes with Miso
Side Dishes
Orange Miso Glazed Sweet Potatoes
Vegan Sauces & Condiments
Creamy Miso Tahini Dressing
5 Ingredient Vegan
Vegan Walnut Parmesan
Recipes
Creamy Vegan Carbonara Pasta
Collard Miso Soup
Ingredients
- 5 cups of water + 1 cup hot water
- 1 clove garlic, minced
- 1/2 tbsp fresh ginger, grated
- 2 scallions, white part separated and sliced, green tops sliced for garnish
- 1/2 bunch collard greens, rolled and cut into 1/2 inch ribbons (4-5 cups)
- 1/2 block firm tofu, 1 cup, cubed
- 2 tsp crushed red chili flakes
- 1/4 cup white, yellow, or mellow Miso Paste
- 1 tsp soy sauce, plus more to taste
- 1 tsp toasted sesame oil
Instructions
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In a large pot bring 5 cups of water to a boil, then add the garlic, grated ginger, and the white parts of the scallions. Reduce heat to medium-low and simmer for 5 minutes.
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Add the collard ribbons, cubed tofu, and crushed red chili flakes. Cover and cook 5–8 minutes, until the collards are tender. Remove the pot from the heat.
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In a small bowl combine 1 cup hot water and the miso paste; stir until dissolved.
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Stir the miso mixture into the pot until well combined.
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Season with soy sauce and toasted sesame oil. Adjust miso or soy sauce to taste.
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Serve hot, garnished with sliced scallion greens and a few drops of sesame oil.
Notes
Recipe Notes & Tips
- Use silken tofu for a softer texture.
- Swap collard greens for kale, spinach, or Swiss chard if preferred.
- For gluten-free, use tamari instead of regular soy sauce.
Nutrition
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