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.