It’s early morning. You’re standing barefoot in your kitchen, still shaking off sleep, craving something simple and grounding.
You’re remembering Japan — the quiet tradition of starting the day with a bowl of miso soup. Steamy, savory, deeply comforting.
Maybe it was at a ryokan overlooking the sea, or at a family table. Wherever it was, the experience stayed with you: the authentic, restaurant-quality miso soup, full of rich flavor and tradition.
So you reach for an instant miso option. Hot water. Stir.
But the first sip falls flat.
The broth is overly salty. The tofu feels rubbery. The seaweed has no life to it. It’s not delicious, and it lacks the authentic taste you remember. It’s not what miso soup should be.
That gap between memory and reality is exactly why we created Tsubi Soup—to bring back the taste of authentic, home-made miso soup.
Why Freeze-Drying? Because Real Food Deserves Better
We didn’t choose freeze-drying to sound innovative. We chose it because it’s the only method that protects the integrity of whole ingredients—without turning them into powder.
Freeze-drying locks in flavor, texture, and nutrients by freezing the soup and gently removing moisture through vacuum pressure, not heat.
The process ensures that our freeze dried miso is nutritious and retains essential nutrients, probiotics, and the health benefits.
Freeze drying is slower, more challenging, and significantly more expensive than conventional dehydration—but the results speak for themselves.
When you drop a Tsubi cube into hot water, it rehydrates into soup that looks and tastes like something you’d ladle from a pot. You’ll see full pieces of mushroom, vibrant leafy greens, real tofu.
Not flakes. Not sediment. Real food, revived.
A Founder Who Refused to Compromise
Tsubi Soup began as a personal mission. Tsubasa, our founder, was juggling a demanding corporate career and a plant-based diet—and was constantly disappointed by the instant soup options available.
“They weren’t just underwhelming,” she recalls. “They made me feel worse after eating them.”
Many customers choose to purchase Tsubi Soup because it delivers both quality and an authentic experience that stands out from other options.
She wanted something quick that didn’t sacrifice substance. But she didn’t stop at clean ingredients. She obsessed over the details most food brands ignore: the aroma of miso when you first open the lid, the feel of real vegetables in your spoon, the richness that lingers after the last bite.
With her uncompromising standards, Tsubasa created a soup you can enjoy and proudly serve to your family, knowing it’s nourishing for your body.
When manufacturers told her the product was too expensive to make—and no one would pay for it—she doubled down.
Today, every cube is made in Japan using only fully traceable ingredients. No MSG. No seed oils. No shortcuts.
A Cube with 30 Grams of Vegetables
Each Tsubi cube is densely packed with nearly 30 grams of whole vegetables—chopped, cooked, flash-frozen, and preserved using freeze-drying to keep their shape, texture, and nutrition intact.
The vegetables include spinach, cabbage, Green onions and carrots. Together they provide a fresh, authentic flavor profile.
- Premium miso from Kyoto, fermented for depth and made with high-quality soybeans
- Japanese-grown ingredients, sourced outside all 10 Fukushima-adjacent prefectures, including traditional rice and a variety of mixed vegetables
- 100% plant-based, allergen-friendly, and gluten-free
This convenient soup mix offers a blend of mixed vegetables and flavors, making it a filling and nutritious option.
It tastes like real soup because it is.
Not Your Average Instant
Most instant miso soup is little more than powder, salt, and flavoring. Some toss in a few dried onions or seaweed strands, but there’s no real structure or depth.
Tsubi’s freeze-dried cubes deliver:
- Up to 98% nutrient retention
- Whole ingredients that rehydrate with texture, bite, and color
- Shelf-stability for up to 18 months in each convenient package
- Convenient 15g cubes with light weight and low calories per serving, balanced sodium, and easy to pack for travel or storage
- Ready to serve in seconds—just add hot water or add water to your cup or package
This isn’t instant soup trying to mimic flavor.
It’s real, edible, and tasty soup, engineered to wait patiently for boiling water, with some varieties enhanced by yeast extract for extra umami.
Rooted in Care, Not Cost-Cutting
Tsubasa approaches food the way most big brands don’t: with a parent’s standards and a founder’s stubbornness.
“If it’s not something I’d feed my kids, I won’t sell it,” she says.
That standard runs through everything we do—from how we select high quality, traditional ingredients to the people we work with in Japan to the BPA-free pouches we use.
Using traditional methods and authentic recipes, we ensure every bowl offers the genuine taste of Japanese miso soup that families enjoy.
This isn’t the cheapest way to make soup. But we believe it’s the right way, and it’s why so many people choose to purchase our products for their families.
Your Favorite Japanese Soups, Ready Anywhere
Each flavor—whether it’s Red Miso with Spicy Mushrooms, White Miso with Aosa & Tofu, or Yellow Miso with Garden Veggies—is inspired by how miso soup is actually prepared and enjoyed in Japan.
While other well-known brands are praised for their authentic Japanese flavors and convenient packaging, Tsubi Soup stands out for its unique, home-made flavors and substantial, textured ingredients that elevate the overall flavor experience.
These are not minimal broth-and-garnish soups. They’re substantial, textured, satisfying.
And they’re ready in seconds.
Why We Freeze-Dry
We freeze-dry because shortcuts weren’t an option.
Because convenience shouldn’t mean compromise. Because miso soup is worth doing right.
And because we remember how good real soup tastes—and we want you to have that experience again, wherever you are.
FAQ
What exactly is freeze-drying, and why is it better than dehydration?
Freeze-drying removes moisture from food without heat, which protects flavor, texture, and nutrients. Unlike traditional dehydration that can leave ingredients rubbery or brittle, freeze-drying allows vegetables and miso to rehydrate with their original integrity intact. It’s a slower, more delicate process—but the result is food that tastes closer to fresh.
Do the vegetables really come back to life when rehydrated?
Yes. You’ll see full pieces of mushroom, tofu, leafy greens, and other vegetables rehydrate into real texture—not mush. Our soup cubes are packed with nearly 30g of real vegetables per serving, which you can taste and see in every bowl.
Is Tsubi Soup suitable for people with dietary restrictions?
Absolutely. Tsubi soups are 100% plant-based, vegan fiendly, gluten-free, nut-free, seed oil-free, and free from MSG or artificial additives. They’re designed to be inclusive, allergen-friendly, and safe for a wide range of dietary needs.
Why do Tsubi soups cost more than other instant soups?
Because they cost more to make. We use premium Japanese ingredients, certified safe and traceable, and we don’t cut corners with fillers or artificial flavoring. Each cube is small-batch manufactured in Japan and designed for real nourishment—not just convenience.
How should I prepare Tsubi Soup?
Place one cube in a bowl or mug, add 6 oz of boiling water, and stir gently. Within seconds, the ingredients will rehydrate and bloom into a vibrant, flavorful soup. No stovetop or additional prep required.
Where is Tsubi Soup made?
Our soups are made and packed in Japan using ingredients sourced exclusively from Japanese suppliers outside the 10 Fukushima-adjacent prefectures. Every ingredient is fully traceable, and we work only with HACCP and ISO-certified partners.