Hot and Sour Miso Soup Recipe
A quick and comforting hot and sour soup made with miso paste, soy sauce, sriracha, and rice vinegar. Rich, savory, tangy, and ready in under 20 minutes.
Servings: 2
Ingredients
- 1 tbsp Canola Oil
- 1/2 c Yellow Onions finely chopped
- 2 tbsp Garlic finely chopped
- 1.5 tbsp White Miso Paste
- 1.5 c Vegetable Broth
- 2 c Water
- 2 tbsp Rice Vinegar
- 3 tbsp Soy Sauce
- 3 tbsp Sriracha
- Salt to taste
- 1 packet of Ramen Noodles
Garnishes
- Cilantro to taste
- Green Onions to taste
Instructions
- Sauté the aromatics: Heat oil in a pot and cook finely chopped yellow onions over medium heat until translucent. Add garlic and cook for another minute.
- Build the broth: Add white miso paste, vegetable broth, water, rice vinegar, soy sauce, sriracha, and salt. Stir well to help dissolve the miso.
- Simmer the soup: Bring everything to a boil, then reduce heat and simmer for 10 minutes to deepen the flavor.
- Cook the noodles: A few minutes before the broth is finished, add ramen noodles directly to the pot and cook until tender.
- Finish and garnish: Taste and adjust seasoning. Top with cilantro, green onions, or any additional toppings such as crispy tofu, shredded carrots, or cabbage.
Notes
Storage: Store broth separately from noodles to prevent mushiness. Keeps 3–4 days in the fridge.
Add-Ins: Bok choy, mushrooms, shredded carrots, cabbage, crispy tofu, or soft-boiled eggs all make great additions.
Adjust heat + tang: Add more vinegar for sharper flavor or more sriracha for extra spice.
Miso tip: Don’t boil miso hard — it can turn the broth slightly bitter. A gentle simmer is perfect.
Nutrition
Calories: 147kcal | Carbohydrates: 14g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 3229mg | Potassium: 204mg | Fiber: 2g | Sugar: 5g | Vitamin A: 420IU | Vitamin C: 20mg | Calcium: 46mg | Iron: 1mg
