Miso soup is a Japanese-style soup of dashi broth, miso paste, tofu, wakame and green onions. The miso is dissolved in a ladle of hot broth and stirred in at the end, without boiling. Serve it hot, with mushrooms, carrot or spinach added if you like.

Table of Contents

Ingredients for Miso Soup

Here are the essential ingredients you’ll need to make a classic miso soup:

4 cups of dashi broth (a traditional Japanese stock made from kombu and bonito flakes, or use a vegetarian dashi alternative)
3 tablespoons of miso paste (white or red miso, depending on your taste preference)
1/2 cup of cubed tofu (firm or silken)
1 sheet of nori (seaweed), cut into small pieces
2 green onions, thinly sliced
1/4 cup of wakame (dried seaweed)

Optional ingredients for added flavour:

Mushrooms (shiitake or enoki)
Carrot slices
Spinach or bock choy

Step-by-Step Recipe

Step 1: Prepare the Dashi Broth

If using instant dashi powder, dissolve it in 4 cups of water as per the package instructions.
For a homemade version, simmer kombu (seaweed) in water for 10 minutes, then remove it and add bonito flakes. Strain the broth to use as your base.

Step 2: Hydrate the Wakame

Soak the dried wakame in water for 5 minutes until it expands.
Drain and set aside.

Step 3: Heat the Broth

Bring the dashi broth to a gentle simmer in a medium pot.
Add the tofu cubes and rehydrated wakame to the pot.

Step 4: Add the Miso Paste

Reduce the heat to low (do not boil, as boiling miso can destroy its beneficial probiotics).
Dissolve the miso paste in a ladle filled with hot broth, then mix it back into the soup.

Step 5: Add Final Ingredients

Stir in the nori pieces and optional vegetables like mushrooms or carrots.
Let the soup warm through for a few minutes.
Garnish with sliced green onions and serve hot.

Tips for a Healthier Miso Soup

Use low-sodium miso paste to reduce salt content.
Add more vegetables like spinach, bock choy, or carrots for added fibre and nutrients.
Opt for organic miso paste to avoid unnecessary additives.

Don’t forget to share this recipe with your friends and family. Let us know in the comments how your miso soup turned out and any personal twists you added. Happy cooking!

Frequently Asked Questions

Why shouldn’t miso soup be boiled?

Keep the heat low once the miso goes in, because boiling miso can destroy its beneficial probiotics.

Can I make miso soup vegetarian?

Yes. Use a vegetarian dashi alternative instead of dashi made with bonito flakes.

How do I use dried wakame?

Soak it in water for 5 minutes until it expands, then drain it and add it to the broth along with the tofu.

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Ingredients for Miso Soup