Miso Soup Recipe

Japanese · Soup · 15 min total

A comforting and umami-rich Japanese soup made with miso paste, dashi broth, tofu, and seaweed. This quick and easy recipe is perfect for a light meal or starter.

Ingredients

• 4 cups dashi stock (or 4 cups water + 1 tsp dashi granules)
• 3 tablespoons white miso paste (or red miso for stronger flavor)
• 1/2 cup soft tofu, cubed
• 2 tablespoons wakame seaweed, rehydrated and chopped
• 1 green onion, thinly sliced
• 1 teaspoon soy sauce (optional, to taste)

Instructions

1. In a medium pot, bring the dashi stock to a gentle simmer over medium heat. Do not let it boil vigorously.
2. Add the cubed tofu and rehydrated wakame to the pot. Simmer for 2 minutes.
3. Place the miso paste in a small bowl. Ladle a small amount of hot dashi into the bowl and whisk until the miso is fully dissolved.
4. Remove the pot from heat to preserve the miso's flavor. Stir the dissolved miso back into the soup.
5. Add soy sauce if desired. Taste and adjust seasoning.
6. Ladle into serving bowls and garnish with sliced green onion. Serve immediately.

Tips

• Do not boil the soup after adding miso to avoid destroying its delicate flavor.
• For a heartier soup, add sliced mushrooms or wakame seaweed.
• Store leftover miso soup in the refrigerator for up to 2 days; reheat gently without boiling.

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