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Miso Soup Recipe

A simple and comforting miso soup made with savory miso paste, soft tofu, and seaweed. This traditional Japanese soup is warm, nourishing, and easy to make at home.
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Prep Time 10 minutes
Cook Time 9 minutes
Total Time 20 minutes
Servings: 4
Calories: 90
Ingredients Method Notes

Ingredients
  

  • 4 cups dashi broth or vegetable broth
  • 3 tablespoons white miso paste
  • ½ cup soft tofu cubed
  • 1 tablespoon dried wakame seaweed
  • 2 green onions thinly sliced
  • ½ teaspoon sesame oil
  • Optional Add-Ins / Toppings
  • ½ cup sliced mushrooms
  • ¼ cup spinach leaves
  • ½ teaspoon grated ginger
  • 1 teaspoon soy sauce
  • Sesame seeds for garnish
  • Cooked noodles

Method
 

  1. Heat the dashi broth in a pot over medium heat until warm.
  2. Soak the dried wakame seaweed in warm water for 5 minutes, then drain.
  3. Add tofu cubes to the warm broth and let them heat gently.
  4. Dissolve miso paste in a small bowl with a little warm broth.
  5. Stir the dissolved miso mixture back into the soup.
  6. Add the wakame seaweed and sesame oil.
  7. Turn off the heat and add sliced green onions.
  8. Serve warm and enjoy immediately.

Notes

  • Store leftover soup in the refrigerator for up to 2 days.
  • Do not boil the soup after adding miso paste.
  • Add mushrooms or spinach for extra nutrition.
  • White miso creates a mild flavor while red miso is stronger.
  • Fresh dashi broth gives the best authentic taste.