Homemade Miso Soup with Tofu

Homemade Miso Soup with Tofu

A savory dashi broth swirled with miso, silky tofu, and delicate seaweed.

Total 25 min Makes 4 servings Calories 95/serving

Dietary

Pescatarian, Keto, Dairy free, Nut free, Halal

Allergens

Fish, Soy

This traditional Japanese soup relies on a quick kombu-and-bonito dashi as its flavor base, gently enriched with miso paste for a briny, umami-rich broth. Soft tofu cubes and rehydrated wakame add texture, while scallions bring a fresh, sharp finish. It comes together in under 30 minutes and makes a comforting starter or light meal.

Ingredients

  • 4 cups water
  • 1 piece kombu (dried kelp), about 4 inches
  • 1 cup loosely packed bonito flakes (katsuobushi)
  • 3 tablespoons white or yellow miso paste
  • 12 ounces soft or silken tofu, cut into 1/2-inch cubes
  • 2 tablespoons dried wakame seaweed
  • 2 scallions, thinly sliced
  • 1 soy sauce, to taste (optional)

Method

  1. In a 6-quart saucepan, combine the water and kombu. Let soak for 10 minutes to soften.

  2. Place the saucepan over medium heat and bring just to a simmer. Remove the kombu right before the water boils.

  3. Add the bonito flakes to the hot water, then turn off the heat and let steep for 5 minutes.

  4. Strain the dashi through a fine-mesh sieve into a bowl, discarding the solids, then return the clear broth to the saucepan.

  5. In a small bowl, place the dried wakame and cover with warm water. Let soften for 5 minutes, then drain.

  6. Warm the dashi over medium-low heat until just simmering. Add the tofu cubes and simmer gently for 3 minutes.

  7. Ladle a small amount of hot broth into a bowl and whisk in the miso paste until smooth, then stir the mixture back into the saucepan.

  8. Stir in the softened wakame and heat through for 1 minute, being careful not to let the soup boil.

  9. Ladle the soup into bowls, garnish with sliced scallions, and season with soy sauce if desired. Serve hot.

Related recipes

Rate this recipe

★ 4.8 (1)

Homemade Miso Soup with Tofu

This traditional Japanese soup relies on a quick kombu-and-bonito dashi as its flavor base, gently enriched with miso paste for a briny, umami-rich broth. Soft tofu cubes and rehydrated wakame add texture, while scallions bring a fresh, sharp finish. It comes together in under 30 minutes and makes a comforting starter or light meal.

25 min 4 servings 95 cal

Ingredients

  • 4 cups water
  • 1 piece kombu (dried kelp), about 4 inches
  • 1 cup loosely packed bonito flakes (katsuobushi)
  • 3 tablespoons white or yellow miso paste
  • 12 ounces soft or silken tofu, cut into 1/2-inch cubes
  • 2 tablespoons dried wakame seaweed
  • 2 scallions, thinly sliced
  • 1 soy sauce, to taste (optional)

Method

  1. 1

    In a 6-quart saucepan, combine the water and kombu. Let soak for 10 minutes to soften.

  2. 2

    Place the saucepan over medium heat and bring just to a simmer. Remove the kombu right before the water boils.

  3. 3

    Add the bonito flakes to the hot water, then turn off the heat and let steep for 5 minutes.

  4. 4

    Strain the dashi through a fine-mesh sieve into a bowl, discarding the solids, then return the clear broth to the saucepan.

  5. 5

    In a small bowl, place the dried wakame and cover with warm water. Let soften for 5 minutes, then drain.

  6. 6

    Warm the dashi over medium-low heat until just simmering. Add the tofu cubes and simmer gently for 3 minutes.

  7. 7

    Ladle a small amount of hot broth into a bowl and whisk in the miso paste until smooth, then stir the mixture back into the saucepan.

  8. 8

    Stir in the softened wakame and heat through for 1 minute, being careful not to let the soup boil.

  9. 9

    Ladle the soup into bowls, garnish with sliced scallions, and season with soy sauce if desired. Serve hot.