Miso Soup Recipe

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. 

Course Soup
Cuisine Japanese
Keyword Miso Soup
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 people
Calories 85 kcal


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


  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.

  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. 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.

Nutrition Facts
Miso Soup Recipe
Amount Per Serving (2 people)
Calories 85 Calories from Fat 9
% Daily Value*
Fat 1g2%
Cholesterol 9mg3%
Sodium 102mg4%
Potassium 224mg6%
Carbohydrates 3g1%
Protein 12g24%
Vitamin A 30IU1%
Vitamin C 1mg1%
Calcium 56mg6%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.