Easy Authentic Miso Soup (Printer-friendly)
Comforting Japanese soup with delicate miso flavor, soft tofu, and savory seaweed, ready in 15 minutes.
# What You’ll Need:
→ Broth
01 - 4 cups dashi stock (instant or homemade; use kombu dashi for vegetarian version)
→ 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 Make It:
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 fifteen minutes but tastes like something you'd wait hours for at a restaurant
- The ingredient list is short but the flavor is deep and layered
- You can customize it endlessly once you master the base technique
02 -
- Never boil miso soup directly after adding the miso paste. High heat destroys the probiotics and can make the flavor unpleasantly grainy.
- The soup will continue saltily as it sits, so err on the side of slightly under-seasoned if you're making it ahead.
03 -
- Leftover miso paste keeps for months in the refrigerator, tightly wrapped to prevent drying out
- If your soup tastes too salty, add more hot dashi or water rather than starting over