International Cuisine > Japanese Cuisine > Soups & Stews (Japanese) > Miso Soup Recipe

Classic Miso Soup

A comforting and umami-rich miso soup, perfect as a starter or light meal. This recipe provides a simple yet authentic way to enjoy this Japanese staple.

Prep Time
5 minutes
Cook Time
10 minutes
Servings
4
Ingredients
  • 4 cups Dashi
  • 2 tablespoons Miso Paste (Shiro or Aka)
  • 1/2 block Tofu (firm or silken), cut into small cubes
  • 2 tablespoons Wakame Seaweed (dried)
  • 2 tablespoons Green Onion, thinly sliced

Prepare the Wakame

Soak the dried wakame seaweed in cold water for about 5-10 minutes, or until it has rehydrated and expanded. Drain well and cut into smaller pieces if needed.

Heat the Dashi

In a medium saucepan, bring the dashi to a simmer over medium heat. Do not boil.

Dissolve the Miso

Take about 1/2 cup of the warm dashi from the saucepan and place it in a small bowl. Add the miso paste to the bowl and whisk until the miso is completely dissolved. This prevents clumps of miso in your soup.

Combine and Simmer

Pour the miso mixture back into the saucepan with the remaining dashi. Gently stir to combine. Add the cubed tofu and rehydrated wakame seaweed. Simmer for 2-3 minutes, being careful not to boil the soup. Boiling can affect the flavor and texture of the miso.

Serve and Garnish

Ladle the miso soup into bowls and garnish with thinly sliced green onions. Serve immediately.

Nutrition Facts (Estimated per 100g)

Calories: Approximately 25-35 kcal, Protein: 2-3g, Fat: 1-2g, Carbohydrates: 2-3g. Nutritional values can vary depending on the type of miso and dashi used.

Important Considerations for Nutrition

Miso soup is relatively low in calories but can be high in sodium due to the miso paste. Individuals watching their sodium intake should use a lower sodium miso or reduce the amount of miso used. Wakame is a good source of iodine, which is essential for thyroid function. Tofu provides a good source of plant-based protein.

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FAQ

  • What is dashi?

    Dashi is a Japanese soup stock, typically made from kombu (kelp) and katsuobushi (dried bonito flakes). It forms the base of many Japanese soups and sauces. You can find dashi granules or instant dashi powder at most Asian grocery stores, or make it from scratch.
  • What type of miso paste should I use?

    Shiro miso (white miso) is milder and sweeter, while aka miso (red miso) is stronger and saltier. You can use either depending on your preference. Experiment to find your favorite!
  • Can I add other ingredients?

    Yes! Miso soup is very versatile. You can add other vegetables like carrots, mushrooms, or spinach. You can also add thinly sliced pork or chicken for a heartier soup.