Why You’ll Love Miso Soup Recipe
This miso soup is warm, savory, and rich with umami flavor, yet light and easy to make. It uses only essential ingredients like miso paste, dashi, tofu, and seaweed, and comes together in under 10 minutes—ideal for busy weeknights or an authentic side dish for Japanese-inspired meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
dashi powder
white miso paste
silken tofu
wakame seaweed
green onion
water
Directions
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In a small pot, bring the water to a boil. Add the dashi powder and stir until dissolved.
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Lower the heat to medium‑low and add the miso paste. Use a fine mesh sieve to dissolve the miso smoothly into the broth without clumps.
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Add the cubed silken tofu, rehydrated wakame seaweed, and chopped green onion. Warm gently for a few minutes, then serve.
Servings and timing
Servings: 4 servings
Prep time: 2 minutes
Cook time: 8 minutes
Total time: 10 minutes
Variations
• Vegetable version: Add sliced mushrooms (e.g., shiitake), daikon radish, or spinach for extra nutrients and texture.
• Hearty version: Stir in udon or soba noodles to make the soup more filling.
• Protein boost: Use firm tofu instead of silken tofu or add cooked chicken or shrimp.
• Vegetarian dashi: Use kombu and dried shiitake broth instead of dashi powder to keep it vegetarian.
Storage/Reheating
Store leftover miso soup in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stove over medium heat until warm, but avoid boiling to preserve flavor and nutrients. Freezing the soup with miso already mixed in is not recommended as it can affect texture; instead, freeze the broth separately and add miso when ready to serve.
FAQs
What type of miso paste should I use?
White miso (shiro miso) is recommended for its mild, slightly sweet flavor, but you can use yellow or red miso for deeper flavor.
Can I make miso soup without dashi powder?
Yes, you can make dashi from kombu and dried shiitake mushrooms or use a low‑sodium vegetable broth.
Is miso soup healthy?
Miso soup is low in calories, rich in umami, and contains beneficial fermented miso, tofu, and seaweed, though it can be high in sodium.
Can I add other vegetables?
Absolutely—mushrooms, spinach, radish, and leeks are great additions.
Can I use firm tofu instead of silken tofu?
Yes, firm tofu works well and holds its shape better in the soup.
Should I boil the miso soup after adding miso?
Avoid boiling after adding miso as high heat can reduce its flavor and beneficial properties.
How do I rehydrate wakame seaweed?
Soak dried wakame in warm water for a few minutes until it expands, then drain before adding to the soup.
Can I make this vegan?
Use kombu‑based dashi (no bonito) or vegetable broth and check that your miso paste is free of fish products.
Can I prepare this ahead of time?
You can prepare the broth ahead but add miso and tofu just before serving for best texture and flavor.
What can I serve with miso soup?
Miso soup pairs well with rice, sushi, grilled fish, or noodles.
Conclusion
This easy miso soup is a timeless Japanese favorite that delivers deep, savory flavor with minimal effort. With a few simple ingredients and just 10 minutes, you can enjoy a comforting bowl that’s perfect as a starter or side to many meals. Customize it with vegetables or proteins to fit your taste and enjoy the umami goodness anytime.
Miso Soup
- Total Time: 15 minutes
- Yield: 2 servings
- Diet: Vegetarian
Description
This classic Japanese miso soup is a comforting, umami-rich broth made with dashi, miso paste, tofu, and seaweed. It’s a simple yet flavorful dish perfect as a starter or light meal.
Ingredients
- 4 cups (960 ml) dashi stock
- 3 tablespoons white miso paste
- ½ block (about 7 oz / 200 g) soft or silken tofu, cut into small cubes
- 1 sheet dried wakame seaweed (about 1 tablespoon dried)
- 2 green onions, thinly sliced
Instructions
- In a medium saucepan, bring the dashi stock to a gentle simmer over medium heat.
- While the stock is heating, rehydrate the wakame seaweed in a bowl of warm water for about 5 minutes. Once rehydrated, drain and set aside.
- In a small bowl, place the miso paste. Add a ladle of the warm dashi to the bowl and whisk until the miso is fully dissolved. This prevents clumping when added to the soup.
- Lower the heat to low, then gently stir the miso mixture into the pot of dashi. Do not boil once the miso is added, as this can affect the flavor and nutrition.
- Add the tofu cubes and rehydrated wakame to the soup. Simmer gently for 2-3 minutes to warm through.
- Turn off the heat and stir in the sliced green onions. Serve immediately.
Notes
- Do not boil the soup after adding miso to preserve its delicate flavor and nutrients.
- You can use red miso for a stronger flavor or mix it with white miso.
- Adjust the amount of miso paste to taste depending on the saltiness you prefer.
- Other optional additions include mushrooms, spinach, or noodles.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 60
- Sugar: 1g
- Sodium: 670mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
