Japanese Miso Soup

Japanese Miso Soup

Japanese Miso Soup is a bowl of warmth and comfort, packed with umami flavors that transport you straight to the heart of Japan.

This simple yet flavorful dish combines the richness of dashi broth, the silky texture of tofu, and the subtle earthiness of wakame seaweed.

Perfect as a starter or a light meal, this soup is quick to prepare and satisfies every time.

Whether you’re new to Japanese cuisine or a seasoned foodie, this recipe is an easy and delightful way to bring authentic flavors into your home.

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Make the Dashi Base
Prepare your dashi broth by gently simmering kombu (dried kelp) and bonito flakes in water. This creates the savory, umami-packed base for your soup. Strain the broth into a clean pot, discarding the solids.

Add Wakame and Tofu
Rehydrate dried wakame seaweed by soaking it in water for a few minutes until it blooms. Cut silken tofu into small cubes, ensuring a smooth texture. Add both the wakame and tofu to the simmering dashi broth.

Incorporate the Miso Paste
Turn off the heat and whisk in the miso paste using a ladle. Dissolve the paste thoroughly to avoid clumps, preserving its delicate flavors without overcooking.

Garnish and Serve
Finish the soup with a sprinkle of finely chopped green onions for freshness. Serve immediately while it’s warm and aromatic.

Pro Tips

• Use Fresh Ingredients: High-quality miso paste and fresh dashi ingredients elevate the flavor.
• Avoid Boiling Miso: Add the miso after turning off the heat to preserve its probiotics and flavor.
• Experiment with Add-ins: Add mushrooms, spinach, or even thinly sliced daikon for variety.

Storage

• Refrigeration: Store leftover soup in an airtight container for up to 2 days. Reheat gently on the stove to avoid overcooking.
• Freezing: Avoid freezing, as tofu and miso paste don’t retain their texture and flavor well when frozen.
  

Print Recipe

Japanese Miso Soup

Cooking Method: Simmering Cuisine: Asian Flavors, Healthy & Diet-Friendly Options Courses: Appetizers & Snacks, Soups & Stews

Difficulty: Beginner Prep Time 5 mins Cook Time 10 mins Total Time 15 mins

Servings: 4 Calories: 50

Best Season: Suitable throughout the year

Dietary:

Dairy Free Soy Free Vegan Vegetarian

Description

This Japanese miso soup is quick, easy, and bursting with flavor. A perfect starter or light meal that brings authentic Japanese cuisine to your kitchen.

Ingredients

Scale

1/2x 1x 2x 3x

• 4 cups water
• 1 piece kombu (dried kelp)
• ¹⁄₂ cup bonito flakes
• 3 tbsp miso paste (yellow or white)
• ¹⁄₂ cup silken tofu, cubed
• 2 tbsp dried wakame seaweed
• 2 green onions, finely chopped

Instructions

1. In a pot, combine water and kombu. Heat until just before boiling, then remove the kombu.
2. Add bonito flakes to the pot, simmer for 2 minutes, then strain the dashi into a clean pot.
3. Soak dried wakame in water until rehydrated. Cube the silken tofu.
4. Add wakame and tofu to the simmering dashi.
5. Turn off the heat and whisk in the miso paste until fully dissolved.
6. Garnish with chopped green onions and serve hot.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 50kcal

% Daily Value *

Total Fat 2g4%

Sodium 700mg30%

Total Carbohydrate 4g2%

Protein 3g6%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Always taste before serving to adjust seasoning as needed.

These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.

Keywords: Miso soup, Japanese soup, dashi, tofu soup, wakame soup