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Miso Soup is a Japanese soup made with miso paste, tofu, seaweed and dashi broth. Easy and authentic homemade miso soup recipe that takes 10 mins to make.
What Is Miso Soup Made Of
Miso Soup is a very healthy Japanese recipe because it’s made of miso paste, which is fermented soybean paste.
There are three main types of miso: yellow, red and white. Miso is good for you because the fermented soybeans help digestion and provide good probiotics.
Personally, I like white miso (far right on the picture above) as it’s mildly salty with a tint of sweetness. You may get miso and all the ingredients you need for this Miso Soup recipe at a Japanese or Asian food store.
To learn more about miso nutrition and benefits, check out this article at Japan Info.
What Is In Miso Soup
Miso soup ingredients consist of the following:
- Dashi broth or the soup base. Dashi is made with dried kelp (kombu) and bonita flakes (dried fish flakes); its is the building block of Japanese recipes.
- Tofu
- Fried tofu puffs
- Seaweed
- Chopped scallions
See the recipe card for full information on ingredients.
How To Make Miso Soup
The method is very easy. First, Make the dashi soup base by boiling the kombu and bonito flakes. Strain well. Bring the dashi to boil, then add the seaweed and tofu and cook for 3 minutes.
Turn off the heat and stir in the miso paste until dissolved. DO NOT boil the miso paste.
Top the soup with the chopped scallions and and serve immediately. Japanese Miso soup is good for your health and low in calories.
Frequently Asked Questions
This recipe is only 131 calories per serving.
What To Serve With Miso Soup
This meal is best served with steamed rice. For a wholesome Japanese meal and easy weeknight dinner, I recommend the following recipes.
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Miso Soup
Ingredients
- 4 cups water
- 6 inch (15cm) Japanese kombu , or dried kelp, rinsed
- 1 oz (30g) bonito flakes, dried, shaved
- 1 oz (30g) dried seaweed, soaked in warm water and drained
- 4 oz (120g) silken tofu, cut into small pieces
- 2 1/2 – 3 tablespoons white miso paste
- 1 tablespoon scallion, chopped
Instructions
- Bring the water and kombu to a boil in a stock pot over medium heat. Remove the kombu and add the bonito flakes, then simmer on low heat for 5 minutes. Use a ladle to remove any foam and scum from the surface.
- Strain the dashi through a fine sieve without squeezing or pressing the bonito flakes. Discard the bonito flakes. Bring the dashi to a boil, then add the seaweed and tofu, cooking for 3 minutes.
- Turn off the heat and add the miso paste to the soup. Stir with a pair of chopsticks until the miso paste is completely dissolved. Top with scallions and serve immediately.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this tonight and it was a HUGE HIT! My only feedback is that it was a little more seaweed than I prefer so I will cut it back a little next time. Thank you!!
:)
Can you add spinach or baby boc choy to soup and at what stage? Thx
Towards the end of cooking the soup you can add.
What seaweed to we add? Is Kombu only used to make the Dashi?
Yes kombu is used to make dashi.
I soaked the seaweed in warm water and then drained but it dissolved in the soup and it became black goop. Is there a particular kind of seaweed to use?
You have used the wrong seaweed it seems.
How long does Meso paste last in fridge ?
Check the expiration date.
You can freeze miso paste. It still stays “scoopable” even when frozen and will make it last a lot longer. Keep in an airtight container. If merely refrigerated it will go bad much sooner than if frozen.
Hi Rasa,
For the dried seaweed to soak in warm water, is sushi nori, roasted seaweed, the right kind of dried seaweed? I bought Yatta! Brand, and now I wonder if I bought the wrong kind.
You got the wrong seaweed.
You need Wakame seaweed. This is actual seaweed in a dried form. Sushi nori seaweed is pieced together and will turn into back goop when put in soup
I am unclear whether I am to discard the kombu after boiling it (but before adding Bonito flakes). It says to discard the bonito flakes after boiling, but does not tell me whether to discard the kombu after removing from the broth, or add it back with the “seaweed”. If kombu is seaweed, then I would add it back later but if not, I would discard it.
Kombu is always discarded.
Thanks. I hadn’t looked at the kombu first – it’s like a solid sheet of thick seaweed leaf. So it is used like a bay leaf in Asian soups (add for flavor then discard). I made the miso soup without kombu a few times first and it tasted delicious as well. I added a little fish sauce at the end (don’t boil it) to give it some salty umami-ness. Great recipe – one I will now make often. Light, nutritious, delicious.
Nice!
Making this miso soup this afternoon, 5 stars!! I absolutely love everything on your website. Directions are always simple and ingredients are never hard to find at my local Asian market. (I spend a fortune every time I go!) anyway wanted to say thank you for a fabulous site. I look forward to whatever comes next!
Thanks :)
Seems like a lot of seaweed once rehydrated and not enough liquid in the soup
Add water if reduces too much. You can cut down the seaweed.
Do you know a good brand for 1) dashi, 2) kombu, & 3) Bonita flakes. Also, where can I get them online as I live in a little town in MA.
Thanks.
Maria
Any brand is fine.
This will be my breakfast tomorrow morning! Thanks for reminding me! I have all the ingredients. :-)
~ Nicole ~