I make miso soup whenever I want something warm, light, and deeply comforting. This traditional Japanese soup features a delicate broth infused with miso paste, soft tofu, and seaweed, creating a simple yet flavorful dish that feels soothing any time of day.
Why You’ll Love This Recipe
I love how quick and nourishing this soup is to prepare. It requires only a handful of ingredients, yet it delivers a rich umami flavor that feels complex and satisfying. I also appreciate how customizable it is—I can keep it classic and minimal or add vegetables and noodles to make it more filling. It’s perfect as a starter or a light meal on its own.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
water or dashi stock
white or yellow miso paste
soft tofu, cubed
dried wakame seaweed
green onions, sliced
soy sauce (optional)
Directions
I start by heating water or dashi stock in a saucepan over medium heat until it’s hot but not boiling.
In a small bowl, I ladle a bit of the warm broth and whisk in the miso paste until completely smooth. I avoid adding miso directly to boiling liquid because high heat can reduce its flavor and beneficial qualities.
Once the miso mixture is smooth, I pour it back into the pot and stir gently. I add the cubed tofu and rehydrated wakame seaweed, allowing everything to warm through for a few minutes without bringing it to a boil.
I taste the soup and add a small splash of soy sauce if I want a slightly deeper flavor. Just before serving, I sprinkle sliced green onions over the top.
I serve it immediately while hot and fragrant.
Servings and timing
I usually get 2 to 3 servings from this recipe.
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Variations
I sometimes add sliced mushrooms, baby spinach, or thinly sliced carrots for extra texture. When I want a heartier version, I stir in cooked soba noodles. I also experiment with red miso for a stronger, deeper flavor or blend white and red miso for balance.
storage/reheating
I store leftover soup in the refrigerator for up to 2 days. When reheating, I warm it gently over low heat and avoid boiling to preserve the flavor of the miso. I stir well before serving since the miso can settle at the bottom.
FAQs
What type of miso paste should I use?
I usually choose white miso for a mild, slightly sweet flavor. Yellow miso works well too, while red miso creates a stronger, more robust taste.
Can I make miso soup without dashi?
I often use plain water when I don’t have dashi. The miso still provides plenty of flavor, though dashi adds extra depth.
Is miso soup vegetarian?
I make it vegetarian by using water or vegetable-based dashi. Traditional dashi sometimes contains fish flakes, so I check the ingredients if needed.
Can I add protein to this soup?
I sometimes add extra tofu or even a soft-boiled egg for more protein and substance.
Why shouldn’t miso boil?
I avoid boiling miso because high heat can diminish its delicate flavor and beneficial properties.
Conclusion
I return to this miso soup recipe whenever I want something simple, nourishing, and comforting. It’s easy to prepare, endlessly adaptable, and full of soothing flavor that makes it a staple in my kitchen.
Print
Miso Soup
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2-3 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
Description
A light and comforting traditional Japanese soup made with a delicate miso-infused broth, soft tofu, and wakame seaweed. Simple, nourishing, and full of soothing umami flavor.
Ingredients
- 4 cups water or dashi stock
- 3 tablespoons white or yellow miso paste
- 1/2 cup soft tofu, cubed
- 1 tablespoon dried wakame seaweed
- 2 green onions, sliced
- 1 teaspoon soy sauce (optional)
Instructions
- Heat water or dashi stock in a saucepan over medium heat until hot but not boiling.
- Place the miso paste in a small bowl. Ladle a small amount of warm broth into the bowl and whisk until completely smooth.
- Pour the dissolved miso mixture back into the pot and stir gently to combine.
- Add cubed tofu and dried wakame seaweed. Let the soup warm gently for 2–3 minutes without bringing it to a boil.
- Taste and add soy sauce if desired.
- Remove from heat, garnish with sliced green onions, and serve immediately.
Notes
- Avoid boiling the soup after adding miso to preserve its delicate flavor.
- White miso provides a mild, slightly sweet taste, while red miso creates a stronger flavor.
- Add mushrooms, spinach, or carrots for extra texture.
- For a heartier soup, stir in cooked soba noodles.
- Store leftovers in the refrigerator for up to 2 days and reheat gently without boiling.
Nutrition
- Serving Size: 1 serving
- Calories: 90 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 0 mg
