Easy Authentic Miso Soup (Printable)

Comforting Japanese soup featuring delicate miso flavor, soft tofu, and savory seaweed, ready in just 15 minutes.

# What You Need:

→ Broth

01 - 4 cups dashi stock (instant or homemade; for vegetarian, use kombu dashi)

→ Soup Base

02 - 3 tablespoons white miso paste (shiro miso)

→ Add-ins

03 - 3.5 oz silken tofu, cut into 1/2-inch cubes
04 - 2 tablespoons dried wakame seaweed
05 - 2 green onions (scallions), finely sliced

# How To Cook:

01 - In a medium saucepan, bring the dashi stock to a gentle simmer over medium heat.
02 - Place the miso paste in a small bowl. Add a ladleful of hot dashi to the miso and whisk until smooth, then return this mixture to the saucepan. Stir gently, keeping the soup below boiling to preserve the miso's flavor and nutrients.
03 - Add the tofu cubes and dried wakame seaweed to the soup. Simmer gently for 2-3 minutes until the seaweed rehydrates and the tofu is warmed through.
04 - Remove from heat. Ladle the soup into bowls and garnish with sliced green onions. Serve immediately.

# Expert Tips:

01 -
  • It comes together in under 15 minutes but tastes like something from a restaurant
  • The ingredients are simple pantry staples that keep for months
  • You can customize the add-ins based on whatever vegetables you have on hand
02 -
  • Never boil miso paste directly in hot liquid or you'll kill its beneficial probiotics and develop a bitter taste
  • Always dissolve miso in a small amount of liquid first before adding it back to the main pot
  • The soup will continue seasoning as it sits, so start with less miso and add more to taste
03 -
  • Store miso paste in the refrigerator in an airtight container and it will last for months
  • If your soup tastes too salty, add more water or dashi rather than trying to fix it
  • The soup tastes even better the next day as the flavors meld together in the refrigerator

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