Miso Soup Recipe

Miso soup is a cornerstone of Japanese cuisine — a simple yet deeply comforting soup that’s both nourishing and flavorful. Traditionally served as a starter or side dish, miso soup features a delicate dashi broth infused with the earthy, savory taste of miso paste. Silky tofu, tender seaweed, and fresh scallions enhance the texture and freshness, creating a bowl that is warm, soothing, and satisfying.

Despite its simplicity, miso soup offers layers of flavor. The umami-rich miso, combined with the clean taste of dashi, makes it far more than just a light broth — it’s a soup that awakens the palate while being gentle on the stomach. Perfect for breakfast, lunch, or dinner, miso soup is versatile, healthy, and deeply comforting.

Why I Love This Recipe

I love this miso soup recipe because it’s quick, simple, and utterly comforting. The umami-rich broth, tender tofu cubes, and subtle flavor of seaweed make it a perfect start to any meal. It’s also highly adaptable — you can adjust the miso type, add seasonal vegetables, or include protein like shrimp or chicken for variation.

It’s one of those dishes that warms your soul, calms your senses, and tastes far more complex than it appears. Every spoonful is satisfying, healthy, and nourishing — it’s Japanese comfort food at its best.

Why It’s a Must-Try Dish

• Healthy and light, full of protein and probiotics.
• Classic Japanese staple, perfect for authentic meals.
• Quick and easy to make, only 15–20 minutes.
• Versatile and customizable, with tofu, seaweed, or vegetables.
• Flavorful umami-rich broth that enhances any meal.

Recipe Information

• Preparation Time: 5 minutes
• Cooking Time: 10–15 minutes
• Total Time: 15–20 minutes
• Servings: 4
• Calories per Serving: ~70 kcal
• Course: Appetizer / Soup
• Cuisine: Japanese

Ingredients

• 4 cups dashi broth (homemade or instant)
• 3 tablespoons miso paste (white, yellow, or red)
• ½ cup firm tofu, cut into small cubes
• 2 tablespoons dried wakame seaweed
• 2 green onions, thinly sliced
• Optional: mushrooms, spinach, or baby bok choy for extra flavor

Directions (Quick Overview)

1. Prepare dashi broth and heat over medium.
2. Rehydrate wakame seaweed in water if using dried.
3. Reduce heat to low, dissolve miso paste in a small amount of broth, then stir into soup.
4. Add tofu and wakame, heat gently without boiling.
5. Serve hot, garnished with sliced green onions.

Step-by-Step Preparation Method

Step 1: Prepare the Dashi Broth

1. Use homemade dashi (kombu and bonito flakes) or instant dashi granules dissolved in water.
2. Bring the broth to a gentle simmer in a medium saucepan over medium heat.

Step 2: Rehydrate Seaweed

1. If using dried wakame, soak in a small bowl of water for 5 minutes until it expands. Drain and set aside.

Step 3: Dissolve Miso Paste

1. Reduce heat to low. Place miso paste in a ladle or small bowl.
2. Add a few tablespoons of warm broth and whisk until smooth.
3. Slowly stir the dissolved miso back into the pot. Do not boil miso — boiling can reduce its flavor and probiotics.

Step 4: Add Tofu and Seaweed

1. Gently add cubed tofu and rehydrated wakame to the broth.
2. Heat for 2–3 minutes until tofu is warmed through.

Step 5: Garnish and Serve

1. Ladle soup into bowls.
2. Garnish with sliced green onions.
3. Serve immediately while warm.

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How to Serve

• Serve as a starter with sushi, rice dishes, or tempura.
• Pair with other Japanese sides like pickles, edamame, or steamed vegetables.
• Can be enjoyed as a light breakfast or lunch soup.

Recipe Tips

• Do not boil miso paste — this preserves flavor and nutrients.
• Adjust miso to taste — start with 3 tablespoons and add more if desired.
• Use firm tofu to prevent crumbling in the soup.
• Add vegetables like mushrooms, spinach, or bok choy for variety.
• Fresh dashi enhances flavor, but instant dashi is a quick and reliable option.

Variations

1. Spicy Miso Soup: Add a teaspoon of chili paste or Sriracha.
2. Vegetable Miso Soup: Add mushrooms, spinach, carrots, or baby bok choy.
3. Seafood Miso Soup: Include shrimp, scallops, or clams.
4. Shiro Miso Soup: Use white miso for a mild, slightly sweet flavor.
5. Aka Miso Soup: Use red miso for a deeper, richer taste.

Freezing and Storage

• Refrigerator: Store in an airtight container for up to 2 days.
• Freezer: Not recommended — miso soup loses flavor and texture when frozen.
• Reheating: Warm gently over low heat; avoid boiling to preserve miso flavor.

Special Equipment Needed

• Medium saucepan
• Ladle
• Small bowl or ladle for dissolving miso
• Knife and cutting board
• Measuring spoons

Conclusion

Miso soup is a simple yet deeply satisfying dish that captures the essence of Japanese comfort food. Its umami-rich broth, tender tofu, and fresh seaweed make it nourishing, light, and versatile. Perfect as a starter, a light meal, or even a late-night snack, miso soup is quick to prepare, endlessly customizable, and a must-try for anyone who loves Japanese cuisine.

A bowl of homemade miso soup warms the soul, nourishes the body, and elevates everyday meals with its delicate, savory flavors.

Miso Soup Recipe

Miso soup is a cornerstone of Japanese cuisine — a simple yet deeply comforting soup that’s both nourishing and flavorful. Traditionally served as a starter or side dish, miso soup features a delicate dashi broth infused with the earthy, savory taste of miso paste.

Author: Stella Parker Course: Soups & Drinks

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Prep Time 5 mins Cook Time 15 mins Total Time 20 mins Difficulty: Beginner Servings: 4

Ingredients

Servings

• 4 cups dashi broth (homemade or instant)
• 3 tablespoons miso paste (white, yellow, or red)
• ½ cup firm tofu, cut into small cubes
• 2 tablespoons dried wakame seaweed
• 2 green onions, thinly sliced

Optional: mushrooms, spinach, or baby bok choy for extra flavor

Instructions

1. Step 1: Prepare the Dashi Broth : Use homemade dashi (kombu and bonito flakes) or instant dashi granules dissolved in water. Bring the broth to a gentle simmer in a medium saucepan over medium heat.
2. Step 2: Rehydrate Seaweed : If using dried wakame, soak in a small bowl of water for 5 minutes until it expands. Drain and set aside.
3. Step 3: Dissolve Miso Paste : Reduce heat to low. Place miso paste in a ladle or small bowl. Add a few tablespoons of warm broth and whisk until smooth. Slowly stir the dissolved miso back into the pot. Do not boil miso — boiling can reduce its flavor and probiotics.
4. Step 4: Add Tofu and Seaweed : Gently add cubed tofu and rehydrated wakame to the broth. Heat for 2–3 minutes until tofu is warmed through.
5. Step 5: Garnish and Serve : Ladle soup into bowls. Garnish with sliced green onions. Serve immediately while warm.

Keywords: Miso Soup