Savory miso broth is filled with soft tofu, tender wakame seaweed, and green onions. This easy miso soup recipe is ready in just 10 minutes with homemade dashi. Every spoonful is warm, light, and packed with umami.
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Miso soup is a traditional Japanese soup made with dashi broth, miso paste, and soft tofu, often served as a starter before a meal.
Anytime my husband and I dine at a Japanese restaurant, a warm bowl of miso soup always completes the meal. It's comforting and perfectly salty!
When making it at home, I found that removing the kombu just before the water simmers prevents the broth from becoming bitter or slimy.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Dried Kelp (Kombu): Look for precut dried kombu to make prep faster. Do not wash off the natural white powder on the surface, as it contains flavor compounds.
- Bonito Flakes: Use dried bonito flakes (also called smoked skipjack tuna shavings or katsuobushi) for making the dashi. Coarser flakes are ideal, but finer, paper-thin flakes also work.
- Cold Water
- Low-Sodium Yellow Miso: I use yellow miso for a balanced savory flavor. White miso also works for a milder, slightly sweeter soup.
- Soft Tofu: Use soft tofu for a delicate, silky texture. Medium tofu also works for firmer cubes that are easier to handle.
- Dried Wakame Seaweed: Use dried wakame, which quickly rehydrates and expands in the hot broth.
- Green Onions (optional): Thinly slice on the diagonal for garnishing.
Note: Specialty ingredients like kombu, bonito flakes, miso, and wakame are typically available at Asian grocery stores or online.
Expert Tips
- Remove kombu before simmering to prevent the dashi from becoming bitter or slimy.
- Dissolve miso off the heat so its delicate flavor isn't dulled by high heat.
- Handle the tofu gently to prevent the soft cubes from breaking apart.
Instructions
Below are step-by-step instructions on how to make miso soup:
- Prepare the tofu: Carefully remove the soft tofu from its packaging and drain any excess liquid. Cut the amount needed for the recipe into 1.5 cm (½-inch) cubes and set aside.
- Prepare the kombu dashi: Add the cold water and kombu to a small pot. Heat over medium heat until the water is just below a simmer. Remove the kombu just before the broth begins to simmer.
- Infuse the bonito: Add the bonito flakes and bring the broth back to a gentle simmer. Immediately turn off the heat, cover, and let steep for 2 minutes.
- Strain the dashi: Pour the broth through a fine-mesh sieve lined with a paper towel into a bowl or measuring cup. Do not press the bonito flakes, as this can make the dashi cloudy. Return the strained dashi to the pot.
- Dissolve the miso: Keep the heat off. Place the miso in a ladle or small bowl and mix with a little warm dashi until smooth. Stir the dissolved miso back into the pot until fully combined.
- Finish the soup: Turn the heat to low and add the dried wakame. Let it rehydrate for 1-2 minutes, then gently add the tofu. Warm until heated through without letting the soup boil. Garnish with sliced green onions and serve immediately.
Storage & Reheating
- Refrigerator: Store cooled leftover miso soup in an airtight container for up to 3 days.
- Freezer: Freezing is not recommended because soft tofu can become spongy and lose its silky texture.
- Reheating: Warm gently in a small pot over medium-low heat until steaming. Do not boil, as this can dull the miso's delicate flavor.
Variation
- Instant Dashi Shortcut: Replace the kombu and bonito flakes with ½ teaspoon instant dashi granules per 2 ¼ cups water. Adjust to taste depending on the brand.
Pairing Suggestions
Serve miso soup with:
- Spicy Tuna Onigiri: Adds a hearty rice component to the light soup.
- Japanese Crab Corn Salad: Adds a crisp, refreshing contrast to the savory broth.
- Chicken Katsu: Adds crispy, juicy protein for a more filling meal.
FAQ
Miso contains fine soybean solids that naturally settle over time. Gently stir the soup before serving to recombine them.
It can be. Use certified gluten-free miso and check any packaged dashi ingredients for wheat-based additives.
Yes. Prepare the dashi up to 3-5 days ahead and refrigerate it. When ready to serve, warm the dashi, turn off the heat, and dissolve the miso into the dashi. Return to low heat, then add the wakame and tofu as directed. Do not boil.
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📖 Recipe
10-Min. Easy Miso Soup
Ingredients
- 2 ¼ cups water cold
- 4 pieces kombu pre-cut
- ⅓ cup bonito flakes
- 2 tablespoon yellow miso paste reduced-sodium kind
- 0.10 oz wakame dried kind
- 2.85 oz soft tofu
- ½ green onion finely chopped for garnish
Instructions
- Carefully remove the soft tofu from its packaging and drain any excess liquid. Cut the amount needed for the recipe into 1.5 cm (½-inch) cubes and set aside.
- Add the cold water and kombu to a small pot. Heat over medium heat until the water is just below a simmer. Remove the kombu just before the broth begins to simmer.
- Add the bonito flakes and bring the broth back to a gentle simmer. Immediately turn off the heat, cover, and let steep for 2 minutes.
- Pour the broth through a fine-mesh sieve lined with a paper towel into a bowl or measuring cup. Do not press the bonito flakes, as this can make the dashi cloudy. Return the strained dashi to the pot.
- Keep the heat off. Place the miso in a ladle or small bowl and mix with a little warm dashi until smooth. Stir the dissolved miso back into the pot until fully combined.
- Turn the heat to low and add the dried wakame. Let it rehydrate for 1-2 minutes, then gently add the tofu. Warm until heated through without letting the soup boil. Garnish with sliced green onions and serve immediately.
Rachelle
Can dried seaweed be used in place of wakame? Ho Dai ?
Christie Lai
I don't recommend that because if it's the flakey, thin kind, it'll get very soggy in the soup.
Kat
I made this two days ago and am currently making a double batch because it was so good and so easy to make!
christieathome
Thank you so much for making my recipe, Kat! Very pleased to hear that you enjoy it so much to make a double batch 🙂 Have a great night!
Toni
This recipe was perfect! The miso soup was delicious! Thank you!
christieathome
Thank you so much for your kind review, Toni! I'm so glad you enjoyed it! 🙂