Description
This easy and authentic miso soup recipe brings comforting Japanese flavors to your table in under 15 minutes. Made with dashi, miso paste, tofu, and seaweed, it’s a nourishing soup perfect for a light lunch or dinner. Discover how to make traditional miso soup at home with this beginner-friendly recipe.
Ingredients
4 cups dashi (kombu and/or bonito-based)
3 tablespoons white or yellow miso paste
1 teaspoon dried wakame seaweed
1⁄2 block silken tofu, cubed
2 tablespoons chopped green onions
Instructions
1. Bring 4 cups of water to a gentle simmer and prepare the dashi (using powder or kombu).
2. Add the wakame seaweed and let it rehydrate for 2 to 3 minutes.
3. Reduce the heat. In a ladle or small bowl, dissolve the miso paste with some broth and stir back into the pot.
4. Add the tofu cubes gently into the broth and simmer for 2 minutes.
5. Serve hot, garnished with chopped green onions. Do not boil after adding miso.
Notes
Use kombu-only dashi for a vegetarian version.
Do not boil the soup once miso is added to preserve its flavor and nutrients.
Wakame expands a lot; a little goes a long way.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 85
- Sugar: 1g
- Sodium: 690mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 0mg