miso yuba soup

by easy quick meal
miso yuba soup

Miso Yuba Soup

Miso yuba soup, a hidden gem in Japanese cuisine, is a delightful and nutritious dish that deserves a place in your culinary repertoire. In this article, we will delve into the intricacies of miso yuba soup, exploring its history, ingredients, preparation, and how to savor every spoonful. Whether you’re a seasoned chef or just starting your culinary journey, this guide will unravel the secrets of creating this umami-rich masterpiece.  

The Origins of Miso Yuba Soup

miso yuba soup

Miso yuba soup traces its origins to Japan, where it has been cherished for centuries. The name “miso” refers to the fermented soybean paste that forms the base of the soup, while “yuba” is the thin film that develops on the surface of heated soy milk. Together, they create a uniquely Japanese culinary experience.

Dried Tofu Skin Soup

miso yuba soup

Dried Tofu Skin Soup, also known as “Yuba Soup,” is a traditional Chinese dish made from tofu skin, which is also called yuba or bean curd skin. Tofu skin is the film that forms on the surface of soy milk when it’s heated. It’s a versatile ingredient used in various Asian cuisines and is particularly popular in Chinese, Japanese, and Korean cooking.

To make Dried Tofu Skin Soup, you typically start by rehydrating dried tofu skin sheets in water. Once softened, the tofu skin is cut into bite-sized pieces and then simmered in a flavorful broth along with other ingredients like mushrooms, vegetables, and sometimes tofu cubes or other protein sources like meat or seafood. Common seasonings include soy sauce, ginger, garlic, and various aromatic spices to add depth to the soup’s flavor.

The resulting soup is known for its delicate, slightly chewy texture and its ability to absorb the flavors of the broth and other ingredients. It’s a nutritious and protein-rich dish often enjoyed in vegetarian and vegan diets as it provides a meaty texture without actual meat. Dried Tofu Skin Soup is both comforting and delicious, making it a popular choice in many Asian cuisines.

Vegan Miso Soup with Yuba Gluten-Free Noodles

miso yuba soup

Spring Vegan Miso Soup with Yuba Gluten-Free Noodles is a delightful and healthy plant-based soup that combines the umami-rich flavors of miso with the unique texture of yuba noodles. This soup is not only delicious but also suitable for those with gluten sensitivities or allergies.

Here’s a simple recipe for Spring Vegan Miso Soup with Yuba Gluten-Free Noodles:


For the soup:

  • 4 cups vegetable broth
  • 3 tablespoons miso paste (adjust to taste)
  • 1 cup sliced mushrooms (shiitake, button, or your choice)
  • 1 cup thinly sliced carrots
  • 1 cup baby spinach or other leafy greens
  • 1/2 cup sliced green onions
  • 1/2 cup cubed tofu (optional)
  • 1-2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon soy sauce or tamari (for gluten-free option)
  • 1 teaspoon sesame oil
  • Salt and pepper to taste

For the yuba noodles:

  • 1 cup dried yuba noodles (also known as bean curd or tofu skin noodles)
  • Boiling water for soaking


  1. Start by preparing the yuba noodles. Place the dried yuba noodles in a bowl and pour boiling water over them. Let them soak for about 15-20 minutes or until they become soft and pliable. Drain and set aside.
  2. In a large pot, heat the sesame oil over medium heat. Add the minced garlic and ginger and sauté for about a minute until fragrant.
  3. Pour in the vegetable broth and bring it to a gentle simmer.
  4. Add the sliced mushrooms and carrots to the simmering broth. Cook for about 5-7 minutes or until the vegetables become tender.
  5. Stir in the miso paste and make sure it’s fully dissolved in the broth. Adjust the amount of miso to your preferred taste. Be careful not to boil the miso soup vigorously as it can reduce its flavor.
  6. If using tofu, add the cubed tofu to the soup.
  7. Add the soy sauce (or tamari for a gluten-free option) for some extra depth of flavor. Season with salt and pepper to taste.
  8. Just before serving, add the yuba noodles to the soup and let them heat through for a couple of minutes.
  9. Stir in the baby spinach or other leafy greens and the sliced green onions. Cook for an additional minute until the greens wilt slightly.
  10. Taste the soup and adjust the seasoning if necessary.
  11. Serve the Spring Vegan Miso Soup with Yuba Gluten-Free Noodles hot and enjoy your comforting and nutritious meal!

Feel free to customize this soup by adding other seasonal vegetables or garnishes like sesame seeds or chili flakes for a little kick of heat. It’s a perfect dish to welcome the flavors of spring while adhering to a vegan and gluten-free diet.

The Key Ingredients

  1. Miso Paste
    At the heart of this soup is miso paste. It comes in various varieties, including white and red. The choice of miso paste will influence the depth of flavor in your soup. The white miso offers a milder, sweeter taste, while the red miso provides a richer, more robust flavor.
  2. Yuba (Tofu Skin)
    Yuba, the star ingredient, adds both texture and protein to the soup. It is delicate, silky, and absorbs the flavors of the broth beautifully, creating a harmonious balance.
  3. Vegetables
    To enhance the nutritional value and add depth to the soup, sliced mushrooms, carrots, and green onions are often included. These vegetables provide a medley of flavors and colors to the dish.
  4. Aromatics
    A touch of minced garlic and a drizzle of sesame oil bring depth and aromatic complexity to the soup.

how to cook miso soup


  • 4 cups of water
  • 2 tablespoons of miso paste (white or red, depending on your preference)
  • 1 small piece of kombu (dried kelp, about 2×2 inches)
  • 1 cup of diced tofu
  • 1 cup of sliced mushrooms (shiitake or button mushrooms work well)
  • 1/2 cup of sliced green onions
  • 1 tablespoon of soy sauce
  • 1 teaspoon of sesame oil (optional)
  • Nori seaweed sheets (optional, for garnish)
  • Bonito flakes (optional, for a more traditional dashi flavor)


  1. Start by preparing the kombu broth: In a saucepan, add 4 cups of water and the kombu. Heat the water over medium heat but do not let it boil. Let it steep for about 5-10 minutes until the water is fragrant and the kombu softens. Remove the kombu before it comes to a boil to avoid a bitter taste.
  2. If you want a deeper umami flavor, you can add bonito flakes to the broth while the kombu is steeping. Simmer for a few minutes, then strain the broth to remove the bonito flakes.
  3. Return the kombu broth to low heat and add the diced tofu and sliced mushrooms. Simmer for about 5-7 minutes until the tofu is heated through and the mushrooms become tender.
  4. In a small bowl, mix the miso paste with a few tablespoons of the hot broth to create a smooth miso mixture. This step helps to prevent lumps in the soup.
  5. Gradually whisk the miso mixture into the soup. Be careful not to boil the soup once the miso is added, as boiling can destroy the miso’s delicate flavors. Keep the heat low.
  6. Add the sliced green onions and soy sauce to the soup. Stir gently to combine.
  7. If desired, you can drizzle a teaspoon of sesame oil into the soup for extra flavor.
  8. Taste the soup and adjust the seasonings if needed. You can add more miso paste, soy sauce, or water to reach your desired flavor and consistency.
  9. Serve the miso soup hot, garnished with nori seaweed sheets if you like. You can also add other ingredients like seaweed, tofu, or vegetables according to your preferences.

Enjoy your homemade miso soup! It’s a warm and comforting dish, perfect for a chilly day or as a side dish for a Japanese-inspired meal.

Crafting the Perfect Miso Yuba Soup

miso yuba soup
  1. Yuba Sheets: You’ll need about 100 grams of dried yuba sheets. You can find them in most Asian grocery stores. Soak them in warm water for about 15-20 minutes until they become soft and pliable.
  2. Miso Paste: Choose a high-quality miso paste. White or red miso works well for this soup, each providing a slightly different flavor profile. Start with 2-3 tablespoons of miso paste, and adjust according to your taste.
  3. Dashi Stock: Dashi is the foundation of many Japanese soups. You can make a simple dashi stock by simmering 2-3 cups of water with a piece of kombu (dried kelp) and a handful of bonito flakes (dried fish flakes) for about 15 minutes. Strain the liquid to remove the solids, and you’ll have a flavorful dashi stock.
  4. Vegetables: You can add various vegetables for flavor and nutrition. Common choices include sliced shiitake mushrooms, sliced green onions, and tofu cubes.
  5. Optional Ingredients: You can customize your Miso Yuba soup with additional ingredients like spinach, seaweed, or sliced carrots for added color and nutrients.


  1. Prepare the Yuba Sheets: After soaking the dried yuba sheets, gently squeeze out excess water. Cut them into bite-sized pieces or leave them in larger strips, depending on your preference.
  2. Boil the Dashi Stock: In a soup pot, bring the dashi stock to a gentle simmer. Be careful not to let it boil vigorously, as it can cause the miso to lose its flavor.
  3. Add Miso Paste: Take a small amount of the dashi stock and dissolve the miso paste in it to create a smooth miso mixture. Gradually add the miso mixture back into the simmering dashi while stirring continuously. This prevents lumps from forming.
  4. Add Vegetables: Add the sliced shiitake mushrooms, green onions, and any other vegetables you’d like to include in the soup. Let them simmer until they become tender.
  5. Incorporate Yuba: Gently add the softened yuba sheets to the soup. Yuba cooks quickly, so it only needs a few minutes to heat through.
  6. Taste and Adjust: Taste the soup and adjust the seasoning by adding more miso paste if needed. Be cautious with the saltiness, as miso paste can vary in its salt content. If it’s too salty, you can dilute it with a bit more dashi stock.
  7. Serve: Ladle the hot Miso Yuba soup into bowls, garnish with sliced green onions or any other preferred toppings, and serve immediately.

Can I use any type of miso paste for this soup?

miso yuba soup

you can use various types of miso paste to make Miso Yuba soup, depending on your flavor preferences. The two most common types of miso paste used for this soup are white miso and red miso. Here’s a bit more detail about each:

  1. White Miso: White miso, also known as “shiro miso,” is a milder and sweeter miso paste. It has a lighter color and a subtle, slightly sweet flavor. White miso is a good choice if you want a milder and slightly sweeter soup. It pairs well with delicate ingredients like yuba.
  2. Red Miso: Red miso, or “aka miso,” is fermented for a longer period, resulting in a stronger and more robust flavor. It has a darker color and a deeper, saltier taste. Red miso adds a rich and savory depth to your Miso Yuba soup. It’s a good choice if you prefer a heartier and more intense miso flavor.

You can also experiment with other types of miso paste, such as yellow miso or mixed miso, to find the flavor profile that you like best. Keep in mind that the choice of miso paste will significantly impact the taste of your soup, so adjust the quantity based on your personal preference. Start with a couple of tablespoons and add more if needed to achieve the desired level of saltiness and umami flavor in your Miso Yuba soup.

What’s the best way to store leftover Miso Yuba Soup?

miso yuba soup

Storing leftover Miso Yuba Soup is simple, and it can be done to ensure it stays safe to eat and retains its flavors. Here’s the best way to store it:

1. Allow it to cool: Before storing the leftover soup, let it cool down to room temperature. Placing hot soup in the refrigerator can raise the temperature inside the fridge, potentially affecting other perishable items.

2. Use airtight containers: Transfer the cooled soup into airtight containers. You can use glass or plastic containers with well-sealing lids. Ensure that the containers are clean and dry before adding the soup.

3. Label and date: It’s a good practice to label the containers with the date you prepared the soup. This helps you keep track of its freshness and avoid consuming it past its recommended storage time.

4. Refrigerate promptly: Place the airtight containers in the refrigerator as soon as possible. Store the soup in the coldest part of your fridge, typically the back of a shelf. Keep it away from raw meats and other potential sources of contamination.

5. Consume within 3-4 days: Miso Yuba Soup can be stored in the refrigerator for up to 3-4 days. Beyond this time, the quality may start to deteriorate, and the flavors might change.

6. Reheat properly: When reheating, do so gently over low to medium heat on the stovetop or in the microwave. Avoid boiling the soup, as it can cause the miso to lose its flavor and alter the texture of the yuba. Stir the soup occasionally to ensure even heating.

7. Optional: Add fresh toppings: If you want to refresh the soup, consider adding some fresh toppings like more yuba, sliced green onions, or other vegetables right before reheating and serving. This can help restore some of the soup’s original textures and flavors.

By following these storage guidelines, you can enjoy your leftover Miso Yuba Soup safely and with minimal loss of quality.


Miso Yuba Soup is more than just a dish; it’s a culinary journey through the traditions and flavors of Japan. Its rich history, combined with a diverse range of ingredients, makes it a standout addition to any meal. Whether you’re a seasoned chef or a home cook looking for something new, Miso Yuba Soup promises a satisfying and comforting experience.

miso yuba soup

miso yuba soup

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 375 calories 15grams fat
Rating: 5.0/5
( 1 voted )


  • 4 cups vegetable broth
  • 1/2 cup dried yuba (tofu skin), cut into small pieces
  • 2 tablespoons white or red miso paste
  • 1 cup sliced mushrooms (shiitake, button, or your choice)
  • 1/2 cup sliced green onions
  • 1/2 cup sliced carrots
  • 1/2 cup sliced bok choy or Napa cabbage
  • 1 tablespoon vegetable oil
  • 1 clove garlic, minced
  • 1 teaspoon grated ginger
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • Salt and pepper to taste
  • Optional toppings: sesame seeds, nori seaweed, or tofu cubes


  1. Start by soaking the dried yuba in warm water for about 15-20 minutes until it becomes soft. Once softened, drain and cut it into small pieces.
  2. In a large soup pot, heat the vegetable oil over medium heat. Add the minced garlic and grated ginger and sauté for about 1 minute until fragrant.
  3. Add the sliced mushrooms, carrots, and bok choy (or Napa cabbage) to the pot. Cook for another 2-3 minutes until the vegetables start to soften.
  4. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer and let it cook for about 10-15 minutes or until the vegetables are tender.
  5. While the soup is simmering, in a separate bowl, whisk together the miso paste and a few tablespoons of warm water to create a smooth miso paste.
  6. Once the vegetables are tender, add the softened yuba to the pot and stir.
  7. Take a ladle of the hot broth and mix it into the miso paste to temper it. Then, slowly pour the miso mixture into the soup while stirring continuously.
  8. Add soy sauce, sesame oil, and salt and pepper to taste. Adjust the seasoning as needed.
  9. Let the soup simmer for an additional 5 minutes to ensure the miso is fully incorporated and the yuba is heated through.
  10. Just before serving, stir in the sliced green onions.
  11. Ladle the Miso Yuba Soup into serving bowls and garnish with your choice of optional toppings such as sesame seeds, nori seaweed, or tofu cubes.
  12. Serve hot and enjoy your delicious Miso Yuba Soup!
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