Description
Miso Soup is a classic Japanese comfort food that’s light, nourishing, and full of umami flavor. Made with homemade dashi, silken tofu, seaweed, and miso paste, this cozy soup comes together in just 20 minutes. It’s perfect as a starter, a light lunch, or a soothing bowl on a rainy day.
Ingredients
For the Dashi (about 950 ml / 4 cups):
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950 ml water
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10 g kombu (dried kelp, approx. 10 x 10 cm)
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10 g katsuobushi (bonito flakes; or 30 g for stronger flavor)
For the Soup:
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200 g soft/silken tofu
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60 g miso paste (about 15 g per 240 ml dashi; adjust to taste)
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1 tbsp dried wakame seaweed
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1 green onion, thinly sliced
Instructions
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Make the Dashi: Soak kombu in water for 30 minutes (optional). Heat gently over medium-low for 10 minutes, removing kombu just before boiling. Add katsuobushi, bring to a boil, then simmer 30 seconds. Turn off the heat, let the flakes sink, then strain.
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Build the Soup: Warm dashi in a clean pot (do not boil). Place miso paste in a ladle, dissolve it with some hot broth, then stir it into the pot.
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Add ingredients: Cube tofu and gently add it to the soup. Stir in wakame and green onion just before serving.
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Serve: Heat gently until warmed through (avoid boiling after adding miso). Serve hot.
Notes
White miso is mild and slightly sweet; red miso is stronger and saltier—experiment with types.
For vegan miso soup, skip katsuobushi and make kombu-only dashi.
Do not boil after adding miso, or it will lose flavor and nutrients.
Add fresh tofu and seaweed if storing leftovers for the best texture.
Optional: substitute dried shiitake mushrooms for kombu to deepen flavor.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Entrées
- Method: Stovetop
- Cuisine: Japanese