Miso Soup

Learn how to make miso soup at home! Brimming with savory, umami flavor, this easy recipe is a delicious side dish, starter, or meal on its own.

Miso Soup Recipe Ingredients

The first step in any miso soup recipe is making dashi. Unlike meat or vegetable soup stocks, this Japanese broth takes minutes to make. In traditional miso soup, the dashi is made with a mix of dried bonito flakes and dried kombu kelp. To keep my recipe vegetarian, I skip the bonito flakes. On its own, the kombu adds plenty of umami flavor to the base of this soup.

Here’s what else you’ll need to make this recipe:

Miso paste

You’ll find this fermented soybean paste in the refrigerated section of Asian markets and most grocery stores. For this recipe, look for white miso paste. Because it’s fermented for less time than darker types of miso, such as red miso, it has a milder, sweeter flavor that’s delicious in this simple soup.

Silken tofu

I like to use extra-firm tofu when I’m baking tofu, but in this miso soup recipe, silken tofu is a must. With its super-smooth texture, it practically melts into the savory soup.


Find this dried seaweed in an Asian market, the Asian section of your grocery store, or online. 3 tablespoons might not seem like much for a whole pot of soup, but don’t be deceived. Soak the dried wakame in a little warm water, and it’ll expand like crazy!


They add a nice crunch and sweet, oniony flavor to the soup.


For serving! Add a drop at a time until your soup has a well-balanced savory flavor.

Learn how to make miso soup at home! We love serving this nourishing, savory soup with shiitake maki for a fun, at-home sushi night.


  • 1 (3-inch) piece of kombu
  • 4 cups water
  • 3 tablespoons wakame dried seaweed
  • ¼ cup white miso paste
  • ⅓ cup chopped scallions
  • 6 ounces silken tofu, cubed
  • tamari, to taste


  • Gently rinse the kombu piece. Place it in a medium pot with the water and gently simmer for 10 minutes. Don’t let it boil, or the kombu flavor will turn bitter.
  • Soak the wakame in a small bowl of warm water for at least 5 minutes to rehydrate.
  • Remove the kombu from the soup. In a small bowl, stir the miso paste together with some of the hot broth until the mixture is smooth, then stir it back into the soup.
  • Drain the wakame and add it to the soup pot along with the scallions and tofu. Simmer over very low heat for 1 to 2 minutes. Season, to taste, with tamari.

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