Japanese Miso Soup

Japanese Miso Soup

A light, savory broth built on dashi and miso, ready in under 20 minutes.

Total 20 min Makes 4 servings Calories 70/serving

Dietary

Pescatarian, Keto, Dairy free, Nut free, Halal, Kosher

Allergens

Soy, Fish, Wheat

This classic miso soup balances the deep umami of dashi stock with the salty, fermented richness of miso paste. Soft tofu and wakame seaweed add texture while scallions bring a fresh, sharp finish. Serve it alongside rice and a main dish, or sip it on its own as a warming starter.

Ingredients

  • 4 cups dashi stock
  • 3 tablespoons miso paste
  • 1 tablespoon dried wakame seaweed
  • 7 ounces soft tofu, cut into 1/2-inch cubes
  • 2 scallions, thinly sliced
  • 1 teaspoon soy sauce

Method

  1. Place the dried wakame in a small bowl and cover with cold water; let soak until softened, about 5 minutes, then drain.

  2. Pour the dashi stock into a 6-quart saucepan and bring to a gentle simmer over medium heat.

  3. Add the cubed tofu and softened wakame to the simmering dashi and cook until the tofu is heated through, about 2 minutes.

  4. Reduce the heat to low. Ladle a small amount of hot dashi into a bowl, whisk in the miso paste until smooth, then stir the mixture back into the saucepan.

  5. Stir in the soy sauce and warm the soup gently for 1 minute; do not let it boil, as boiling dulls the miso flavor.

  6. Ladle the soup into bowls, sprinkle with sliced scallions, and serve immediately.

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    Japanese Miso Soup

    This classic miso soup balances the deep umami of dashi stock with the salty, fermented richness of miso paste. Soft tofu and wakame seaweed add texture while scallions bring a fresh, sharp finish. Serve it alongside rice and a main dish, or sip it on its own as a warming starter.

    20 min 4 servings 70 cal

    Ingredients

    • 4 cups dashi stock
    • 3 tablespoons miso paste
    • 1 tablespoon dried wakame seaweed
    • 7 ounces soft tofu, cut into 1/2-inch cubes
    • 2 scallions, thinly sliced
    • 1 teaspoon soy sauce

    Method

    1. 1

      Place the dried wakame in a small bowl and cover with cold water; let soak until softened, about 5 minutes, then drain.

    2. 2

      Pour the dashi stock into a 6-quart saucepan and bring to a gentle simmer over medium heat.

    3. 3

      Add the cubed tofu and softened wakame to the simmering dashi and cook until the tofu is heated through, about 2 minutes.

    4. 4

      Reduce the heat to low. Ladle a small amount of hot dashi into a bowl, whisk in the miso paste until smooth, then stir the mixture back into the saucepan.

    5. 5

      Stir in the soy sauce and warm the soup gently for 1 minute; do not let it boil, as boiling dulls the miso flavor.

    6. 6

      Ladle the soup into bowls, sprinkle with sliced scallions, and serve immediately.