Name: Miso Soup Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Japanese
Ingredients: 4 cups dashi stock (or vegetable broth for vegetarian option); 3 tablespoons miso paste (white or red); 1/2 cup cubed soft tofu; 2 green onions, thinly sliced; 1/4 cup dried wakame seaweed, rehydrated in water for 5 minutes, drained

Jump to Recipe·Print Recipe

There’s just something magical about sitting down to a steaming bowl of classic Japanese miso soup. Whether it’s the savory depth from dashi, the delicate tofu, or that whisper of ocean from wakame, every spoonful feels like a cozy hug for your taste buds. This Miso Soup Recipe is incredibly easy, unbelievably comforting, and truly authentic—it’s perfect for both weeknight dinners and impressing friends at a Japanese-themed dinner party. If you’re looking for a nourishing, soul-soothing soup with just a handful of ingredients, this recipe is destined to become your new go-to.

Ingredients You’ll Need

You really don’t need much to bring this iconic dish to life, but every single ingredient matters. Each element plays its part, from the stock’s savory base to the pops of green onion at the finish, creating a bowl of soup that is simple yet deeply flavorful and nourishing.

Dashi stock or vegetable broth: The rich, umami-packed foundation and backbone of the Miso Soup Recipe, setting the stage for depth of flavor.
Miso paste (white or red): The heart and soul of this dish; experiment with white for gentler notes or red for a robust, saltier experience.
Soft tofu, cubed: Brings creamy, pillowy texture and soaks up all the savory flavors while keeping each spoonful light.
Green onions, thinly sliced: For that fragrant, visual energy; added at the end so they stay snappy and bright.
Dried wakame seaweed: An oceanic essence with a tender bite, its flavor blossoms beautifully when rehydrated.

How to Make Miso Soup Recipe

Step 1: Simmer the Broth

Start by pouring your dashi stock (or vegetable broth, if you’re keeping things vegetarian) into a medium saucepan, and bring it to a gentle simmer over medium heat. This is where the cozy aroma starts to fill your kitchen and where that classic Japanese flavor blooms.

Step 2: Add Wakame and Tofu

With your wakame already rehydrated and tofu cubes ready to go, gently add them to your simmering broth. Let them cook for just 2 to 3 minutes, long enough for the tofu to warm and the wakame to turn deliciously tender without losing their gentle textures.

Step 3: Incorporate the Miso Paste

Reducing the heat to low (don’t let your soup boil now!), transfer a ladleful of the hot stock to a small bowl with your miso paste. Whisk until smooth and blended, then pour that liquid gold right back into the pot. This step unlocks all the flavor, while keeping the miso’s delicate qualities intact.

Step 4: Final Simmer

Let the soup gently simmer for about 1 to 2 minutes. This warms everything through and allows the flavors to mingle, but remember to keep it shy of boiling so your miso doesn’t lose its subtle punch.

Step 5: Serve and Garnish

Take the pot off the heat and finish with a flourish of fresh sliced green onions. The bright, peppery notes from the scallions cut right through the savory broth, making every serving look and taste irresistible.

How to Serve Miso Soup Recipe

Garnishes

A sprinkle of finely sliced green onions is the classic move, but you can also add a scattering of toasted sesame seeds or a pinch of shichimi togarashi (Japanese seven spice) for a little heat and color. Even a few drops of sesame oil make the Miso Soup Recipe feel extra-special.

Side Dishes

The soup pairs beautifully with a wide range of Japanese sides. Try serving it with steamed rice, a crisp cucumber salad, pickled vegetables, or a plate of tamagoyaki (Japanese omelet). It also makes a perfect starter before sushi, teriyaki, or grilled fish for a well-rounded meal.

Creative Ways to Present

Take your presentation to the next level by ladling your soup into small lacquered bowls with matching lids for an authentic Japanese vibe. Or, let everyone build their own bowl with miso, tofu, seaweed, and garnishes laid out like a little soup bar. This encourages creativity and fun—especially with kids or at a dinner party!

Make Ahead and Storage

Storing Leftovers

If you have leftover soup, simply let it cool to room temperature before transferring to an airtight container. Store it in the fridge for up to 3 days. Just keep in mind that tofu and wakame will continue to absorb flavor and soften slightly over time, which makes each bowl as you reheat a little more intense and satisfying.

Freezing

Miso Soup Recipe can be tricky to freeze as miso paste’s flavor and consistency can change, and tofu tends to become a bit spongy after thawing. However, if you really want to freeze it, do so before adding the miso and tofu—just freeze the seasoned dashi and wakame. When reheating, add fresh tofu and miso for best results.

Reheating

Always reheat miso soup gently over low heat on the stovetop, avoiding boiling to preserve the delicate miso flavors and the soft texture of the tofu. Stir gently and heat just until warmed through, then add a swirl of fresh green onions before serving again for that just-made vibrance.

FAQs

Can I make this Miso Soup Recipe vegan?

Absolutely! Simply use a high-quality vegetable broth or kombu (kelp) dashi instead of the traditional fish-based dashi. This keeps all the umami without any animal ingredients.

Can I use different types of miso paste?

Definitely. White miso creates a mild, slightly sweet soup, while red miso brings a deeper, saltier punch. Feel free to combine them or try awase miso (a mix of both) for a truly dynamic flavor.

What else can I add to the Miso Soup Recipe?

Mushrooms (shiitake are divine!), fresh baby spinach, bok choy, thin slices of daikon, or even small bits of cooked seafood can all be added. Just chop finely and add with tofu or wakame so everything cooks gently together.

Is miso soup healthy?

Yes, it’s a real nutritional powerhouse! Miso is fermented and rich in probiotics, tofu brings plant-based protein, and wakame is loaded with minerals. It’s also low in calories and very satisfying.

Why shouldn’t I boil the soup after adding miso?

Boiling miso can dull its complex flavors and may destroy some of its beneficial enzymes. That’s why the Miso Soup Recipe calls for gentle simmering—this keeps everything tasting vibrant and fresh.

Final Thoughts

If you’re craving comfort in a bowl or want to bring a touch of Japan to your kitchen, there’s truly nothing like this Miso Soup Recipe. It’s nourishing, versatile, and comes together in a flash. Once you’ve tried it, you’ll never look at instant soup packets the same way again—give it a go and see for yourself!

Miso Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 8 reviews

Author: admin
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

Warm up with a comforting bowl of traditional Japanese Miso Soup. This easy recipe features a savory broth, tofu, seaweed, and green onions, creating a delicious umami flavor that’s perfect for chilly days.

Ingredients

Scale

For the Miso Soup:

4 cups dashi stock (or vegetable broth for vegetarian option)
3 tablespoons miso paste (white or red)
1/2 cup cubed soft tofu
2 green onions, thinly sliced
1/4 cup dried wakame seaweed, rehydrated in water for 5 minutes, drained

Cook Mode Prevent your screen from going dark

Instructions

In a medium saucepan, bring the dashi stock to a gentle simmer over medium heat. Add the rehydrated wakame and cubed tofu, cooking for 2–3 minutes until warmed through.
Reduce heat to low (do not boil). Place the miso paste in a small bowl and whisk with a ladleful of hot broth until smooth, then stir it back into the pot.
Simmer gently for 1–2 minutes, but do not let the soup boil once the miso is added.
Remove from heat and garnish with sliced green onions. Serve hot.