Gimme Some Oven

Miso Soup

This post may contain affiliate links. Please read my disclosure policy.

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

This post is currently being edited.

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

This post is currently being edited.

How To Make Miso Soup

This post is currently being edited.

More Favorite Soup Recipes

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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 1x


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


  • 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


  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.

Share this Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

32 comments on “Miso Soup”

  1. Sounds like the best Monday date night ever! Love the quick and easy time it takes to make this soup, about time you tried it out ;) Hope those Monday nights continue to be the best girl!

  2. This looks delicious! I’ve been wanting to try to make Miso soup for some time. I’m excited to try this recipe out! 

  3. I am definitely going to try to make this Miso Soup – but I’m dying to know where this $1 sushi special place is in KC? Help a girl out! :) My husband and I love sushi, especially the cheap and delicious kind!
    – A fellow KC friend :)

  4. I usually skip the miso – more room for the sushi. ;) haha!

    I agree with Samantha – $1 sushi?!?! WHERE!?! Please share the secret! :)

  5. I’ve recently been looking into making my own miso soup so this recipe came at a perfect time for me! I was wondering if you can store the soup in the fridge once it’s finished, and what the best way to reheat it would be? Thank you so much for this recipe!

    • Hi Sarah, it reheats fine, just don’t let it boil. We’d suggest re-heating it on the stove, over medium low. Slow is key (otherwise it starts to lose flavor). We hope you enjoy the recipe! :)

  6. It’s been a long time since we made Miso Soup, maybe tonight.

  7. Oh this looks so yummy! I’ve never made miso soup before. I think it’s time I do!

  8. I love Miso Soup! I always get it when I go for sushi. Yum!

  9. FYI:

    Thanks for the recipe!

  10. $1 sushi night?!!! Are you kidding me Ali?!! I need this place near me ASAP!! We love sushi too and miso soup is my husband’s favorite soup!! I have never even tried to make it at home but you make it look so simple!! Looks delicious and gorgeous pics as always!!

  11. I love this soup! It’s good for when you have a cold I’ve read. 

  12. I’m going to try this recipe. Looks delicious! 

  13. My boyfriend has been obsessed with making miso soup recently, so we’ve been playing with some variations too!

    For a heartier dinner, we added a soft egg and somen. Somen are my go-to noodles and cook in about 3 minutes, so if you’re going to an Asian market you might as well add them to your cart. The egg is usually soft boiled, so the white is firm but the yolk is slightly runny.

    Miso soup ladled over rice is another super comforting winter meal. Sometimes you still need carbs but you don’t want something super heavy, right?

    Kale makes a tasty green, but it takes way longer to soften. My favorite green remains wakame. It’s the silky texture.

  14. this is a great balance of flavor. been my go to miso recipe. all i have to say is the nori quickly steeps like tea in the broth and flavors the broth like stale seaweed- very over powering and a bit bitter (maybe its the brand i got at kroger.) so i found wakame, soaked it for a few minutes and cut it up in the cup with scissors (the strips grow into huge ribbons and makes serving difficult if left whole). also, i go with 1/3 cup of bonito as well as miso paste or else its a tad bland. but this is still by far my favorite CLASSIC and balanced recipe ive found. also i steamed some shrimp and chopped it up as well as some baby bella mushrooms (threw them both in the broth in the last 2 minutes of cooking) this last time and it was AMAZING. :) i tried salmon too but it was a bust.

    • Thanks for sharing Hayley (love seeing another Hayley with two y’s btw)! :) We’re so happy you enjoyed this soup, and we bet the baby bells and shrimp are awesome in this — great idea!

  15. just now realizing i only find the 1/4 cup of miso and bonito bland because i use low sodium white miso. duh :P silly me!

  16. in Indonesia I had never heard of miso. but this is very interesting and should give it a try .. thx new inspiration

  17. thanks for the recipe miso soup that you share. This is very helpful for our family, let my wife tried to make it. You are great

  18. Thank you for all of the helpful substitution recipes. I also did not snap that adding the white part of the onion would add more flavor. (This was very helpful because I did not have a vegetable broth or dashi flakes). Thank you! :) It was magnificent.

  19. Dashi contains more than just fish flakes – it contains kombu which is a type of sea kelp. Kombu is essential. Also there’s nothing bad about MSG. It’s the salt of an amino acid and naturally occurs in a wide range of products such as soy sauce, seaweed, kelp, parmesan, grape juice, miso, tomatoes and corn. It’s generally understood that adverse reactions to MSG occur in a very small subset of people and is connected to the over-excitation of the nerves related to sensing umami. The vast majority of people needn’t worry about MSG.

    Otherwise this website is great!

  20. This was a great recipe, but i did use kombu for my dashi. Also, 1/2 cup dried wakame was way too much. I even expanded to 8 cups water and it was mostly seaweed. I think maybe 1/8-1/4 a cup of the stuff is what’s actually needed for 6 cups broth.

  21. it is really good