How to make Miso Soup (Miso Soup Recipe)

You know those days when all you want is something warm, light, and grounding? That’s when Miso Soup steps in. It’s been a staple in Japanese households for centuries—and for good reason. It’s soothing, savory, and requires just a handful of ingredients to pull together a deeply flavorful bowl.

This is the kind of soup that doesn’t try too hard. It doesn’t need cream, a roux, or even more than one pot. Instead, it relies on umami-rich miso paste, kombu-based dashi, and simple add-ins like tofu and wakame seaweed. It's that perfect mix of healthful and satisfying, and it comes together in less than 15 minutes.

And while traditional miso soup is all about balance and simplicity, it’s also wildly customizable. Add mushrooms, green onions, noodles, or even clams—there are no rules, only warmth.

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Ingredients (serves 2–3):

• Dashi (instant or homemade) – 2 1/2 cups (600ml)

  • To make from scratch: kombu (5cm piece) + bonito flakes (1/2 cup)

• White miso paste – 2–3 tbsp (adjust to taste)

• Silken or soft tofu – 100g (about 1/3 block), cubed

• Dried wakame seaweed – 1 tbsp (rehydrated in water for 5 minutes)

• Green onions – 2, thinly sliced

• Optional add-ins: enoki mushrooms, spinach, shiitake, clams, noodles

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Step-by-Step Instructions:

1. Make the dashi (5 minutes):
If using instant dashi, dissolve according to package instructions in 600ml hot water.
If making it from scratch: soak kombu in cold water for 15–30 minutes, then heat gently until just before boiling. Remove kombu, add bonito flakes, simmer for 2 minutes, then strain.

2. Rehydrate wakame (while dashi simmers):
Place dried wakame in a small bowl of warm water and let sit for 5 minutes. It will expand quite a bit. Drain and set aside.

3. Add tofu and wakame (2–3 minutes):
Bring your dashi to a light simmer (never boiling once miso is added!). Gently slide in tofu cubes and wakame. Simmer on low for 2–3 minutes, just to warm through.

4. Dissolve the miso (1–2 minutes):
Place miso paste in a small strainer or ladle, submerge it slightly into the hot broth, and stir gently to dissolve it. This keeps it smooth and lump-free. Never boil miso—it kills the beneficial probiotics and dulls the flavor.

5. Garnish and serve:
Once miso is fully dissolved, turn off the heat. Add green onions and any extra garnishes. Ladle into small bowls and serve hot.

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Pro Tip:

Always dissolve miso paste gently. Use a mesh strainer or small bowl and spoon—it helps avoid clumps and keeps the broth silky. Also, miso varies in intensity: white miso is sweeter and milder, while red miso has a bolder, saltier kick. Use what suits your mood.

Want to level it up? Stir in a dash of sesame oil, add sautéed mushrooms, or toss in noodles for a heartier version.