Easy Authentic Miso Soup (Printable)

Traditional 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 Prepare:

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 Advice:

01 -
  • It comes together in 15 minutes but tastes like something from a restaurant
  • The ingredients are pantry staples that keep for months
  • You can customize the add-ins based on whatever is in your fridge
02 -
  • Never boil miso paste directly or it loses its delicate flavor and beneficial probiotics
  • Whisking the miso in a separate bowl with hot broth prevents lumps from forming
  • The soup continues cooking after you turn off the heat, so add miso at the very end
03 -
  • Use a ladle to transfer some hot broth to your miso bowl rather than placing miso directly into the pot
  • If the soup tastes too salty, add more water or another cube of tofu to balance it

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