Miso soup is a traditional Japanese dish that warms the heart and soul. With its umami-rich broth and delicate flavors, itβs a staple in many households. This simple yet nourishing recipe combines miso paste, tofu, and seaweed for a delightful experience. Perfect for any time of the day, this soup is not just comforting but also packed with nutrients. Join me as we explore how to create this delicious bowl of goodness!
Ingredients
– 4 cups dashi broth (or vegetable broth)
– 3 tablespoons miso paste (white or red)
– 1 cup soft tofu, cubed
– 1 cup wakame seaweed, rehydrated
– 2 green onions, sliced
– 1 tablespoon soy sauce (optional)
– 1 teaspoon sesame oil (optional)
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 10 minutes, and cooking time is approximately 10 minutes.
Nutritional Value
Each serving (1 cup) of miso soup contains approximately:
– Calories: 80
– Protein: 5g
– Carbohydrates: 6g
– Fat: 4g
– Fiber: 1g
This is based on a serving size for one person.
Step-by-Step Cooking Process
1. In a pot, bring the dashi broth to a simmer over medium heat.
2. In a small bowl, mix the miso paste with a ladle of hot broth to dissolve it.
3. Add the dissolved miso back into the pot, stirring gently.
4. Add the cubed tofu and rehydrated wakame to the pot.
5. Let the soup simmer for about 5 minutes, allowing flavors to meld.
6. Taste and adjust seasoning with soy sauce if desired.
7. Add sesame oil for extra flavor if you like.
8. Remove from heat and stir in sliced green onions.
9. Serve hot in bowls, garnished with extra green onions if desired.
10. Enjoy your homemade miso soup!
Alternative Ingredients
You can substitute dashi broth with vegetable broth for a vegetarian version. Additionally, if you donβt have wakame, spinach or kale can be used as alternatives, although the flavor will slightly differ.
Serving and Pairings
Miso soup pairs wonderfully with steamed rice, sushi, or a light salad. It also complements heartier dishes like ramen or grilled fish, making it a versatile addition to any meal.
Storage and Reheating
Store leftover miso soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, avoiding boiling to preserve the flavors. Miso soup is not recommended for freezing, as the texture of tofu and seaweed may change.
Cooking Mistakes
– Avoid boiling the soup after adding miso to prevent bitterness.
– Use fresh ingredients for the best flavor.
– Adjust the amount of miso to suit your taste.
– Donβt skip the dashi; it adds essential umami.
– Be careful not to overcook the tofu.
Helpful Tips
– Experiment with different types of miso for varying flavors.
– Add vegetables like mushrooms or carrots for extra nutrition.
– Keep the soup simple to highlight the miso’s flavor.
– Always taste before serving to adjust seasoning.
FAQs
Can I make miso soup without dashi?
Yes, you can use vegetable broth as a substitute for dashi to keep it vegetarian or vegan while still achieving a flavorful base.
Is miso soup healthy?
Miso soup is rich in probiotics, vitamins, and minerals, making it a healthy addition to your diet. The tofu adds protein, and seaweed provides essential nutrients.
How do I store leftover miso soup?
Store the soup in an airtight container in the refrigerator for up to 3 days. Itβs best to avoid freezing, as the texture may change.
Can I add meat to miso soup?
Yes, you can add pieces of cooked chicken, shrimp, or other proteins to make it heartier. Just ensure they are cooked prior to adding to the soup.
How can I make miso soup spicier?
To add a kick, incorporate chili oil or a pinch of red pepper flakes while simmering. Taste as you go to achieve your desired spice level.
Conclusion
Miso soup is an easy, comforting dish that brings a taste of Japan into your kitchen. With its simple ingredients and nourishing qualities, it’s perfect for any occasion. Enjoy making this delightful soup and feel the warmth it brings!

Miso Soup Recipe
Ingredients
- 4 cups dashi broth
- 3 tablespoons miso paste
- 1 cup soft tofu cubed
- 1 cup wakame seaweed rehydrated
- 2 green onions sliced
- 1 tablespoon soy sauce optional
- 1 teaspoon sesame oil optional
Instructions
- In a pot, bring the dashi broth to a simmer over medium heat.
- In a small bowl, mix the miso paste with a ladle of hot broth to dissolve it.
- Add the dissolved miso back into the pot, stirring gently.
- Add the cubed tofu and rehydrated wakame to the pot.
- Let the soup simmer for about 5 minutes, allowing flavors to meld.
- Taste and adjust seasoning with soy sauce if desired.
- Add sesame oil for extra flavor if you like.
- Remove from heat and stir in sliced green onions.
- Serve hot in bowls, garnished with extra green onions if desired.
- Enjoy your homemade miso soup!