Miso Soup. A traditional Japanese soup with a savory umami flavor, soft tofu and seaweed. A delicious starter or side dish in 10 minutes!
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What is Miso Soup?
Japanese miso soup is made of yellow miso paste, soft tofu, and seaweed simmered in a dashi stock in Japanese cuisine. Traditional miso soup is served at many Japanese restaurants and typically served complimentary before a meal.
The first time I had a bowl of miso soup I remember the delicious savory broth with that salty flavor. It's definitely one of my favorite soups in Japanese cooking as it's such a simple dish that uses minimal ingredients to make!
I love eating miso soup before having a traditional Japanese meal or you can also simple serve this with white rice as it contains protein and fiber. Homemade miso soup is one of the most easiest Japanese dishes made with simple ingredients with little effort. It's one I often make and I had to share my version on the blog.
Ingredients
Please scroll down to the below Recipe card for full measurements
- Yellow Miso (aka Shinshu Miso): This is a fermented soybean paste. Be sure to get the low-sodium kind. The paste is a yellow brownish color that is thick. It's found in the refrigerated section of most Asian market.
- Important note before shopping: There are also different types of miso paste available, such as white miso paste and red miso paste and more. These are not the same as yellow miso. Each type of miso has a different taste and sodium level.
- Dried kelp (aka kombu): Do not wash the white salt content on the kelp. This offers flavor to the homemade dashi. You can find this in the dried section of most Asian grocers. Get the precut kind that comes in rectangular shape, versus the larger sheets that you have to cut yourself to make it easier.
- Bonito flakes (aka smoked Skipjack Tuna): These are shavings of Skipjack Tuna for the homemade soup stock. They come in two types: finer shavings and larger shavings. Tip: buy the larger shavings versus the finer ones (as pictured below) as they don't pass through the sieve as easily.
- Dried Wakame seaweed: A type of sea plant that is long and slender with a dark green color. This is the green stuff floating in the soup.
- Soft tofu or silken tofu: You may use medium to firm tofu as a substitute. Important note: you'll want to gently small dice this for better enjoyment.
- Cold Water
- Green onions: optional garnish
Note: Most Asian grocery stores will carry these ingredients.
Expert Tips
- Gently small dice the soft tofu. This makes it more pleasant to eat versus large cubes.
- Remove the kelp as soon as the dashi stock boils to prevent a bitterness in the soup.
- Line the fine sieve with a clean paper towel to strain the dashi stock of the bonito flakes. The flakes are small and can pass through the sieve.
- Use a whisk to break down the miso paste.
- To store leftover miso paste, place it in an airtight container in the fridge and if the miso came with paper on top of the paste, keep the paper in there. This absorbs excess moisture.
How to make Miso Soup
Prepare Tofu
First carefully remove soft tofu from packaging and strain excess liquids. Then slice tofu into small cubes, about 1.5 cm x 1.5 cm each. Tip: Do not cut the tofu into large cubes as this doesn't taste as great in the miso soup.
Create Dashi Broth
Next in a small pot, add 2 ¼ cups water (cold), dried kelp and bonito flakes.
Remove Kelp
Then cover and bring to boil. As soon as it boils, only remove kelp (as this leaves a bitter taste).
Strain Dashi Broth of Flakes
Next over very low heat, cover and simmer for 5 minutes. Uncover, strain out bonito flakes using a sieve lined with a clean paper towel (to catch the finer flakes). Do not strain the broth without a paper towel or the fine sieve won't catch all the flakes unless you're using large bonito flakes.
This is your homemade dashi stock. Pour remaining dashi broth back into pot.
Mix in Miso
Then on medium heat, mix in miso until combined. Tip: use a whisk to help break down the miso paste more quickly.
Add Seaweed & Tofu
Add dried seaweed. Stir to allow it to expand. Then add your cubed tofu.
Finally serve in a small bowl. Garnish with green onions (optional) and enjoy!
Storage & Reheating
Leftover soup can be stored in an airtight container in the fridge. It will last up to 4-5 days. To reheat, add the soup to a small pot and bring it to a boil and serve hot.
FAQ
Yes, but please follow package directions.
Miso soup is gluten free.
Miso is a great ingredient used in Japanese cooking. Check out my Air Fryer Ginger Miso Salmon.
Other Soup recipes you may like!
📖 Recipe
10-min. Easy Miso Soup
Ingredients
- 2 ¼ cups water cold
- 80 grams tofu soft or silken
- â…“ cup bonito flakes aka smoked Skipjack Tuna
- 2 tablespoon yellow miso paste reduced sodium version
- 4 pieces kombu (aka dried kelp)
- 3 grams wakame dried seaweed
- ½ green onion finely chopped as an optional garnish
Instructions
- First carefully remove soft tofu from packaging and strain excess liquids. Then slice tofu into small cubes, about 1.5 cm x 1.5 cm each. Tip: Do not cut the tofu into large cubes as this doesn't taste as great in the miso soup.
- Next in a small pot, add 2 ¼ cups water (cold), dried kelp and bonito flakes.
- Then cover and bring to boil. As soon as it boils, only remove kelp (as this leaves a bitter taste).
- Next over very low heat, cover and simmer for 5 minutes. Uncover, strain out bonito flakes using a sieve lined with a clean paper towel (to catch the finer flakes). Do not strain the broth without a paper towel or the fine sieve won't catch all the flakes unless you're using large bonito flakes. This is your homemade dashi stock. Pour remaining dashi broth back into pot.
- Then on medium heat, mix in miso until combined. Tip: use a whisk to help break down the miso paste more quickly.
- Add dried seaweed. Stir to allow it to expand. Then add your cubed tofu.
- Finally serve in a small bowl. Garnish with green onions (optional) and enjoy!
Kat
I made this two days ago and am currently making a double batch because it was so good and so easy to make!
christieathome
Thank you so much for making my recipe, Kat! Very pleased to hear that you enjoy it so much to make a double batch 🙂 Have a great night!
Toni
This recipe was perfect! The miso soup was delicious! Thank you!
christieathome
Thank you so much for your kind review, Toni! I'm so glad you enjoyed it! 🙂