How long does miso soup last in the fridge?

In this brief article, we are going to answer the question, “How long does miso soup last in the fridge?”

How long does miso soup last in the fridge?

Miso soup lasts for 3 to 5 days in the fridge. Before preserving the miso soup, remove any tofu, seaweed, or green onion for better results.

Stored properly in the refrigerator, its shelf life can be increased. It may be kept in the refrigerator, either in a box or with a tight-fitting lid.

It is possible to freeze it if you need to keep it for an extended amount of time. Miso soup may be stored in the freezer for up to three months.

In Japan, miso soup is a famous soup that can be made in a matter of minutes. Known as the healthiest meal in Japan, it includes antioxidants, protein and minerals as well as a wide range of vitamins and minerals. To receive the most nutritional benefit, store the food in your pantry for as long as possible.

Miso soup, on the other hand, will last considerably longer if you make it in advance and chill it before serving.

When can miso soup go bad?

If Miso Soup is not stored correctly or left out for an extended period of time, it might become bad. The miso soup will taste disgusting if the miso components go bad.

When keeping miso soup, there are three things to keep in mind. The type of miso soup, the temperature, and the vessels used are all listed here.

The miso soup should be kept at 40-45 degrees Fahrenheit in an airtight container.

How to know if miso soup has gone bad?

Your miso soup should smell delicious and have a viscous viscosity when you open it up. There should be no cloudiness in the broth’s hue. The surface should have a flat, even sheen to it.

Having been exposed to the elements for too long might cause miso to go bad. You should expect to find it with a gritty or lumpy texture.

In addition to crystallizing at the edges, being overly thick, and smelling strongly of sulfur, there are other symptoms that miso soup has gone bad.

How to store miso soup?

Miso soup should be kept in a cold, dry area, such as a refrigerator or freezer, with the lid on, to preserve its freshness. There are three ways you may keep miso soup fresh, in an airtight glass container, in an airtight ziploc bag, or even in a microwave safe glass container.

Miso is best kept at a temperature of 40-45 degrees Fahrenheit.

Soybean protein oxidation, which results in the production of lactic acid as it breaks down, may make your miso soup white if you leave it out too long without refrigeration.


Keep miso soup in an airtight container in the refrigerator to keep it fresh and free of bacterial contaminants. Consume it within two to three days after cooking and storing it in the refrigerator. Do not bring it to a boil while reheating the chilled miso soup on the stove or in the microwave.

Make a large quantity of miso soup then freeze it if you want to have it ready to use in any dish for months to come. To avoid or reduce freezer burn, you should pour miso soup into a jar that closes firmly.

Allow an inch of space for liquid expansion by not pouring the containers to the brim. To preserve the flavor, seal the lid tightly and keep it in the freezer’s coldest section for up to six months.

How to freeze miso soup?

The flavor or texture of miso soup won’t be harmed by freezing it. There is nothing more you should do than follow the directions provided.

  • Spread out the leftover soup mixture equally in an ice cube tray.
  • Take the cubes out from the tray once they’ve hardened.
  • Keep these in a sealed jar once they’ve frozen firm.
  • Put the containers in the freezer and label them with the date they were frozen.
  • Pop out the desired quantity of miso soup from the ice tray and serve them.

How to reheat miso soup?

  • Place the soup in a pot and bring it to a simmer on a low heat.
  • Ensure the miso soup doesn’t boil as you increase the heat gradually.
  • Miso soup should be heated through to a temperature of 165°F (74°C) in about 5 minutes.
  • Serve at once.

When reheating miso soup, avoid letting it come to a boil at any stage. This is simply accomplished by gradually raising the heat while using caution.

To avoid bland tastes and a gritty soup texture, do not allow the soup to boil.

You may want to chop the large chunks of tofu in half before reheating the soup. As a result, you may not get a good heat in the center of the tofu in a timely manner.


In this brief article, we answered the question, “How long does miso soup last in the fridge?”


Hi, I am Charlotte, I love cooking and in my previous life, I was a chef. I bring some of my experience to the recipes on this hub and answer your food questions.