Miso Soup Recipe
Simple miso soup recipe with dashi, silken tofu, wakame and scallions — a quick, umami-rich Japanese starter or light bowl.
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Servings: 2 -3 servings
Calories: 80kcal
Ingredients
- 4 cups 1 L dashi stock (kombu and bonito dashi or instant dashi)
- 3 –4 tbsp miso paste white/shiro or a mix of white + red
- 150 g soft silken tofu, cut into 1/2-inch cubes
- 1 –2 tbsp dried wakame seaweed rehydrated
- 2 scallions green onions, thinly sliced
- Optional: 1–2 tsp soy sauce or mirin
- Optional garnish: toasted sesame seeds or mitsuba
Instructions
- Bring 4 cups of dashi stock to a gentle simmer in a medium pot.
- If using dried wakame, rehydrate in cold water for about 5 minutes, then drain and squeeze out excess water.
- Cut silken tofu into 1/2‑inch cubes and keep chilled until ready to add.
- Lower the heat so the stock is hot but not boiling to avoid breaking the tofu.
- Place miso paste in a small bowl or ladle, add a few tablespoons of hot dashi and whisk until smooth to dissolve the miso.
- Remove the pot from direct heat and stir the dissolved miso back into the pot to preserve flavor and enzymes.
- Gently add the tofu cubes and rehydrated wakame to the miso broth and warm through for 1–2 minutes.
- Taste the soup and adjust seasoning with a splash of soy sauce or mirin if desired.
- Add thinly sliced scallions just before serving for freshness.
- Ladle into bowls and serve immediately; avoid boiling after adding miso to keep delicate flavors intact.
Nutrition
Calories: 80kcal | Carbohydrates: 5g | Protein: 5g | Fat: 3g | Sodium: 750mg | Fiber: 1g