Miso Soup

Miso soup always brings me back to my first trip to a Japanese restaurant where I was served a small steaming bowl before the main dish. I remember the comforting aroma of the broth mixed with the earthy flavor of miso and the delicate tofu cubes floating alongside seaweed. That first sip instantly warmed me and left a lasting impression.

Since then I’ve learned how simple it is to recreate this delicious soup at home. With just a few ingredients I can prepare a bowl that feels both nourishing and soothing any time of the day. It’s my favorite way to enjoy something light yet full of umami.

Ingredients

Here’s what I use for this recipe. Feel free to adjust based on what you have available!

• Miso paste – The star ingredient that gives the soup its savory umami flavor.
• Dashi broth – Serves as the flavorful base for traditional miso soup.
• Soft tofu – Adds protein and a silky texture to each spoonful.
• Wakame seaweed – Provides a subtle ocean taste and extra nutrition.
• Green onions – Add a fresh and mild onion flavor.
• Tools You’ll Need
• Saucepan – To heat the broth and gently combine ingredients.
• Ladle – For serving the soup without disturbing the tofu.
• Whisk – Helps dissolve miso paste smoothly into the broth.
• Small bowl – To mix the miso paste with a bit of broth before adding it to the pot.

Instructions

Step 1

I start by heating dashi broth in a saucepan over medium heat until it’s warm but not boiling.

Step 2

While the broth heats I soak the dried wakame seaweed in a little water until it expands then I drain it.

Step 3

I cut the soft tofu into small cubes so they fit nicely in the soup and hold their shape.

Step 4

Once the broth is hot I take a small amount and whisk it with the miso paste in a separate bowl until smooth then I pour it back into the pot.

Step 5

I add the tofu cubes and rehydrated wakame to the pot gently stirring to keep the tofu from breaking.

Step 6

Just before serving I sprinkle sliced green onions over the soup for a fresh finishing touch.

Tips

I sometimes mix different types of miso like white and red for a deeper flavor. Be careful not to boil the soup after adding miso because high heat can destroy its delicate taste.

Ways to Serve

Miso soup is perfect as a starter for Japanese meals or as a light snack on its own. It also pairs beautifully with sushi rice or grilled fish for a balanced meal.

Frequently Asked Questions

Can I make miso soup without dashi?

Yes you can use vegetable broth but dashi gives it a traditional taste.

Can I add other ingredients to miso soup?

Definitely mushrooms spinach or thinly sliced carrots make great additions.

How long does miso soup last?

It’s best enjoyed fresh but it can be stored in the fridge for up to two days.

See You in the Kitchen

I hope you enjoy making this miso soup at home. It’s a simple recipe that delivers comfort and flavor with every spoonful. Share how yours turns out because I’d love to hear from you.

Happy Cooking!

Print