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10-Minute Miso Soup: Easy High-Protein Meal Prep
Chloe Richardson

10-Minute High-Protein Miso Soup

Transform your meal prep with this nutrient-dense, high-protein miso soup. By replacing a water base with collagen-rich chicken bone broth and adding silken tofu and eggs, this dish provides a complete amino acid profile while remaining low-carb and gut-healthy. Perfect for a quick, hydrating desk lunch or a recovery-focused post-workout meal, this soup balances umami-rich white miso with delicate textures and essential micronutrients, all in under 10 minutes.
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Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Lunch
Cuisine: Japanese-inspired
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 4 cups chicken bone broth
  • 1 dashi packet
  • 2 large eggs, lightly whisked
  • 1 cup silken tofu, cubed
  • 2 tablespoons white miso paste
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 1/4 cup dried wakame seaweed
  • 2 scallions, thinly sliced (whites and greens separated)

Method
 

  1. Bring the chicken bone broth and dashi packet to a gentle simmer in a medium pot.
  2. Whisk the eggs in a small bowl until airy.
  3. Stir the cornstarch slurry into the simmering broth until slightly thickened.
  4. Slowly pour the whisked eggs into the broth in a circular motion to create ribbons.
  5. Add the scallion whites and cubed silken tofu and simmer for two minutes.
  6. Remove the pot from the heat.
  7. In a separate small bowl, whisk the white miso paste with a ladle of hot broth until smooth.
  8. Stir the miso mixture back into the main pot and garnish with scallion greens and rehydrated wakame to serve.

Notes

Never boil the soup after adding the miso paste to preserve the probiotic cultures. You can rehydrate the wakame in warm water for 5 minutes before adding, or toss it directly into the hot broth to soften during the final cooking steps.