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Miso Soup


2 people


10 minutes



– 4 cups water – 1 6-inch (15 cm) pieces Japanese kombu or dried kelp, rinsed – 1 oz. (30 g) dried, shaved bonito flakes – 1 oz. (30 g) dried seaweed, soaked in warm water and drained – 4 oz. (115 g) silken tofu, cut into small pieces – 2 1/2 - 3 tablespoons white miso paste – 1 tablespoon chopped scallion

Step 1

 Bring the water and kombu to boil in a stock pot on medium heat. Remove the kombu and add the bonito flakes, simmer on low heat for 5 minutes. Remove the foams and scums on the surface using a ladle.

Step 2

Strain the dashi through a fine sieve. Do not squeeze or press the bonito flakes. Discard the bonito flakes. Bring the dashi to boil, then add the seaweed and tofu and cook for 3 minutes.

Step 3

Turn off the heat and add the miso paste into the soup. Stir the soup with a pair of chopsticks until the miso paste is completely dissolved. Top with the scallion and serve immediately.

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.

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