10-min. Easy Miso Soup

Miso Soup. A traditional Japanese soup with a wonderful umami flavor with soft tofu, and seaweed. A popular savory soup in Japanese cuisine that is loved by many! Ready in 10 minutes!

5 from 2 votes

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Prep Time 4

Cook Time 6

Total Time 10

Course Appetizer, Soup

Cuisine Japanese

Servings

Calories per serving 302 kcal

Ingredients

2 ¼ cups water cold
80 grams tofu soft or silken
⅓ 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!

Notes

This will last 4-5 days in the fridge if stored in an airtight container. To reheat, pour into a pot to re-boil or microwave for 2-3 minutes until hot.

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