Why You’ll Love This Recipe
- Authentic, rich umami flavor with simple ingredients
- Light yet satisfying broth perfect for any meal
- Easily customizable with vegetables or protein additions
- Quick to prepare in about 30 minutes
- A comforting, warming dish suitable for all seasons
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 cups dashi (Japanese soup stock) or water
3 tablespoons miso paste (white or red)
1 block firm or silken tofu, cut into cubes
1 cup seaweed (wakame), rehydrated
2 green onions, sliced
1 cup mushrooms (shiitake or other), sliced
Optional: vegetables like bok choy or spinach
Optional: a few drops of soy sauce or sesame oil
Directions
- Prepare dashi: If using dashi powder, dissolve it in 4 cups of water in a pot. Skip this step if using pre-made dashi.
- Heat the broth: Bring the dashi or water to a gentle simmer over medium heat.
- Add tofu: Carefully add cubed tofu to the simmering broth. Heat for about 5 minutes.
- Incorporate mushrooms: Add sliced mushrooms and cook for 3–5 minutes until tender.
- Mix in miso: In a separate bowl, ladle some hot broth and whisk in miso paste until smooth.
- Combine: Pour the miso mixture back into the pot and stir gently to blend evenly.
- Add seaweed: Stir in rehydrated wakame and let it soak for another minute.
- Garnish: Turn off heat and add sliced green onions, stirring gently.
- Taste and adjust: Add a few drops of soy sauce or sesame oil if desired.
- Serve: Ladle soup into bowls, ensuring tofu, mushrooms, and green onions are included.
Servings and Timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Variations
- Add leafy greens like spinach or bok choy for extra nutrition.
- Substitute mushrooms with enoki or shiitake for varied texture.
- Use vegetable broth instead of dashi for a vegetarian version.
- Include sliced carrots or daikon radish for added crunch.
- Top with toasted sesame seeds or chili flakes for garnish.
Storage/Reheating
Storage: Store leftover miso soup in an airtight container in the refrigerator for up to 2 days.
Reheating: Warm gently on the stove over low heat; avoid boiling to preserve miso flavor.
FAQs
Can I make miso soup without dashi?
Yes, water or vegetable broth can be used, though dashi adds authentic umami.
What type of miso paste should I use?
White miso is milder and sweeter, while red miso is stronger and saltier. Choose based on preference.
Can I use soft tofu?
Firm or silken tofu works best; avoid very soft tofu as it may break apart.
How do I rehydrate wakame?
Soak dried wakame in warm water for 5–10 minutes before draining.
Can I freeze miso soup?
Freezing is not recommended as miso’s flavor and texture may degrade.
How do I prevent miso from clumping?
Whisk miso paste with some hot broth before adding to the pot.
Can I add noodles?
Yes, soba or udon noodles make a great addition.
Is miso soup gluten-free?
Check the miso paste and soy sauce labels, as some contain gluten.
How salty is miso soup?
Miso paste is naturally salty; adjust additional seasoning carefully.
Can I prepare miso soup ahead of time?
It’s best served fresh but can be made a few hours in advance and reheated gently.
Conclusion
This Miso Soup recipe offers an authentic, flavorful, and nourishing experience with simple ingredients and easy steps. Perfect as a starter or light meal, it’s a comforting classic you can customize to your taste and enjoy anytime.
Print
Miso Soup: An Incredible Ultimate Recipe for Amazing Flavor
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Miso Soup is a comforting Japanese classic featuring a savory broth enriched with tofu, seaweed, mushrooms, and optional fresh vegetables, delivering authentic umami flavor in a quick and nourishing dish.
Ingredients
4 cups dashi (Japanese soup stock) or water
3 tablespoons miso paste (white or red)
1 block firm or silken tofu, cut into cubes
1 cup seaweed (wakame), rehydrated
2 green onions, sliced
1 cup mushrooms (shiitake or other), sliced
Optional: vegetables like bok choy or spinach
Optional: a few drops of soy sauce or sesame oil
Instructions
- Prepare dashi: If using dashi powder, dissolve it in 4 cups of water in a pot. Skip if using pre-made dashi.
- Heat the broth: Bring dashi or water to a gentle simmer over medium heat.
- Add tofu: Carefully add cubed tofu to simmering broth. Heat about 5 minutes.
- Incorporate mushrooms: Add sliced mushrooms and cook 3–5 minutes until tender.
- Mix in miso: In a separate bowl, ladle hot broth and whisk in miso paste until smooth.
- Combine: Pour miso mixture back into pot and stir gently to blend.
- Add seaweed: Stir in rehydrated wakame and let soak 1 minute.
- Garnish: Turn off heat, add sliced green onions, stirring gently.
- Taste and adjust: Add soy sauce or sesame oil if desired.
- Serve: Ladle soup into bowls including tofu, mushrooms, and green onions.
Notes
Add leafy greens like spinach or bok choy for extra nutrition.
Substitute mushrooms with enoki or shiitake for texture variation.
Use vegetable broth instead of dashi for vegetarian version.
Include sliced carrots or daikon radish for crunch.
Top with toasted sesame seeds or chili flakes for garnish.
Store leftovers in airtight container in refrigerator up to 2 days.
Reheat gently on stove over low heat; avoid boiling to preserve flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 2g
- Sodium: 800mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
