15-minute Seafood Miso Soup

Want a scrumptious bowl of umami seafood miso soup, but don’t want to spend too much time making a meal? This is a quick 15-minute miso soup recipe which comes with scrumptious prawns, clams & squid. The trick to making the soup quickly is a frozen pack of assorted seafood. That saves a lot of time in peeling & de-veining the shrimps, cleaning the clams and cutting the squid. I also used a dry kelp mix which enriched the flavour of the miso soup.

15-min Seafood Miso Soup Recipe

More Miso Soup Recipes:
See Also:

Freeze Dried Tofu

With WFH becoming more of the norm these days, this recipe is great for cooking for one or two persons. My cooking habits and pantry stocking habits have been slowly adapted to this over the years. For example, I started freezing mushrooms, Japanese fish cakes and bell peppers so that I can enjoy variety in a bowl despite cooking for one. I also have ‘special ingredients’ in the pantry such as freeze-dried tofu (pictured above) which allows me to sneak in 1-2 tofu cubes every time I cook. With simple planning, I can whip up a quick, nutritious meal like this bowl of miso soup anytime. I don’t have to rely on takeaways 100% of the time. I do like taking or eating out, but I think it is easier to lose weight with home-cooked food.

This is a really simple recipe. I basically add the ingredients in a small soup pot in the following order:


Seafood Miso Soup Ingredients
First, I add tofu cubes, konnyaku (konjac) (optional; provides some fullness for low-carb eating), sliced scallions, ginger, daikon and water to a pot and bring to a boil. I often prepare the night before if I want to cook really quickly the next day.


Dried Kelp Mix (Miso Soup)

This is a dried kelp mix for making miso soup. I got it from Sheng Siong supermarket. The kelp mix gives a richer umami depth to a bowl of miso soup. Almost every Japanese supermarket should have a variant of such a kelp mix pack. A little goes a long way as the kelp expand many times in volume when cooked. I only used a 5 gram portion for one person. I simply add the kelp mix to my pot and boil briefly until the kelp is reconstituted (yes, I skip the soaking).


Frozen Seafood Pack (Shrimp, Squid, Clam)

Frozen Seafood Pack (Shrimp, Squid, Clam)

Finally, I add assorted seafood to my pot. The seafood pack I am using was from Don Don Donki. I like this particular brand because the prawns are mostly deveined. I take out the amount of seafood I need from the freezer, thaw and then add to the soup. Just like the dried kelp mix above, almost every Japanese supermarket will carry their own brand of an assorted seafood packet.

15-min Seafood Miso Soup Recipe
This was my pot of seafood miso soup freshly cooked and still on the stove.

15-min Seafood Miso Soup Recipe
Garnish with spring onions & scallions. You can serve this soup with rice, or eat it on its own as a low-carb light meal.

15-minute Seafood Miso Soup

Check out the ingredients photos on the previous page. You can adjust the ingredients accordingly when making a bigger pot of soup for more people.

You can serve this seafood miso soup with rice or eat it on its own as a low-carb light meal.


  • 40g daikon quarter moons
  • 30g konnyaku (konjac) squares
  • 1 tbsp thinly sliced scallions
  • 2 slices ginger
  • 500ml water top up water if needed
  • 5g dried kelp mix for miso soup optional
  • 100g assorted frozen seafood (thaw before use; I’m using a mix comprising of deveined prawn, cut squid & shelled clams)
  • 3/4 tsp dashi powder
  • 1/2 tbsp sake optional
  • 1 tbsp red miso paste


  • chopped spring onions
  • chopped scallions

You also need:
(you can get this from Daiso or similar value shop)

  • miso strainer
  • scum skimmer


  1. Add first 5 ingredients to a pot. Bring to a boil.
  2. Add kelp mix and boil briefly until the kelp is reconstituted, about 2 minutes. While boiling, skim off any scum floating on the surface.
  3. Add thawed seafood, dashi powder and sake (if using). Cook until the prawns are just cooked, skimming off surface scum if any. Turn off the stove.
  4. Dissolve miso paste using a miso strainer & a small flat spatula while the soup is still hot.
  5. To serve, ladle into bowl(s) and garnish with spring onions and more scallions.

Cooking Note(s):

Since I am cooking for only 1 or 2, I used freeze-dried tofu which can be purchased at Japanese supermarkets. I got mine from Don Don Donki (SG).