Spicy Garlic Miso Soup with Scallions

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

A flavorful miso soup enriched with garlic and a touch of chili to clear sinuses and comfort a scratchy throat. This Japanese soup recipe, ready in about 25 minutes, pairs water, white miso paste, and garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups water
• 3 tbsp white miso paste
• 3 garlic cloves, minced
• 1/2 tsp red chili flakes
• 3 scallions, thinly sliced
• 4 shiitake mushrooms, sliced
• 6 oz tofu, firm, cubed
• 1 tsp sesame oil

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Instructions

1. Step 1: In a medium pot, bring 4 cups water to a gentle simmer over medium heat. Add 3 minced garlic cloves and 4 sliced shiitake mushrooms, cooking for 5 minutes until mushrooms soften and garlic is fragrant.
2. Step 2: Reduce heat to low and whisk in 3 tbsp white miso paste until fully dissolved without boiling the soup.
3. Step 3: Stir in 6 oz cubed firm tofu and 1/2 tsp red chili flakes, heating gently for 3 minutes until tofu is warmed through.
4. Step 4: Remove from heat, drizzle 1 tsp sesame oil over the surface, and garnish with 3 thinly sliced scallions before serving.