Traditional Miso Soup Recipe – Easy and Healthy
Miso Soup is a light, flavorful, and comforting Japanese dish that's perfect for any meal. The umami-rich miso paste combined with dashi broth, tofu, seaweed, and green onions creates a nourishing bowl that’s both easy to make and full of authentic flavor. It’s great for breakfast, lunch, or dinner, and you can customize it with your favorite ingredients.
Ingredients
- 4 cups dashi (Japanese soup stock)
- 3 tablespoons miso paste (white or red)
- 1/2 cup tofu (firm or silken, cut into small cubes)
- 1 tablespoon dried wakame seaweed
- 2 green onions (chopped)
Directions
Prepare the dashi. If using instant dashi granules, dissolve them in 4 cups of water in a pot over medium heat. Let it come to a simmer.
Soak the wakame. While the dashi heats, soak the dried wakame in a small bowl of water for 5 minutes. Drain and set aside.
Add tofu and wakame. Once the dashi is simmering, gently add the tofu cubes and soaked wakame into the broth. Let it cook for 2-3 minutes.
Dissolve the miso. In a small bowl, take a ladleful of the hot dashi and whisk in the miso paste until smooth. Once dissolved, pour the miso mixture back into the pot.
Finish with green onions. Turn off the heat and stir in the chopped green onions. Miso should not be boiled as it can lose its delicate flavor and nutritional properties.
Serve. Ladle the soup into bowls and serve immediately while hot.
Recipe tips
Use white miso for a milder, slightly sweet flavor, or red miso for a more robust and savory taste. Don’t boil the miso. Add it at the end to preserve its nutrients and flavor. For extra depth, add mushrooms, or a splash of soy sauce. Adjust the saltiness by adding more or less miso to suit your taste. You can add other vegetables like spinach, or a poached egg for a heartier soup.
Nutrition Facts (per serving)
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