Miso Soup

This traditional miso soup recipe is quick and easy to make with just 7 simple ingredients.

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Miso Soup Recipe | 1-Minute Video

What Is Miso Soup?

In case this one’s new to you, miso soup is a traditional Japanese soup made with a savory miso and dashi broth. Different regions in Japan add different ingredients to their miso soup. But it’s popularly known as a very brothy soup, with minimal amounts of tofu, seaweed and green onions added. I find it incredibly comforting and delicious.

Miso Soup Ingredients

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How To Make Miso Soup

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More Favorite Soup Recipes

• Egg Drop Soup
• Hot and Sour Soup
• Easy Thai Curry Hot Pot
• Tom Kha Gai (Thai Coconut Chicken Soup)
• Egg Roll Soup

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Miso Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 3 -4 servings

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Description

Learn how to make traditional miso soup with this delicious 7-ingredient recipe.

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Ingredients

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• 6 cups cold water
• 1 (15 grams, approximately 6 x 6”) sheet of dried kombu
• 1 1/2 packed cups (30 grams) dried bonito flakes
• 12 ounces soft silken tofu, cut into ½-inch cubes
• 4 scallions, thinly sliced
• 2 tablespoons dried wakame seaweed
• 1/3 cup white miso paste

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Instructions

1. Soak the kombu. Combine the water and kombu in a large saucepan. Soak for 30 minutes.
2. Prepare the dashi broth. Turn the heat to medium-low. Once the water *almost* reaches a simmer, use tongs to remove and discard the kombu. Once the water reaches a simmer, turn the heat off and add the bonito flakes. Let the flakes soak for 2 minutes (or up to 10 if you prefer more intense umami flavor). 
3. Strain the dashi broth. Line a large fine-mesh strainer with a paper towel. Slowly pour the broth through the strainer into another heat-safe bowl, straining out and then discarding all of the dashi flakes. (Avoid pressing down the bonito flakes, which can make the broth slightly more bitter.) Return the broth to the saucepan.
4. Heat the tofu. Add the tofu and half of the scallions to the broth and cook over medium-high heat until boiling. Add the wakame and turn off the heat.
5. Add the miso. Add the miso to a small fine-mesh strainer (or you can use a ladle, see below). Carefully lower the strainer into the broth so that the miso is just submerged, then use chopsticks (or fork) to whisk the miso with the broth until it has completely dissolved.
6. Heat. Heat the soup once more over medium-high heat until it *almost* reaches a simmer, then remove from heat. (It’s very important that the soup does not reach a boil.)
7. Serve. Serve warm, garnished with the remaining scallions.

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