Miso soup

Miso soup

By Food E Fare

Miso soup is a traditional Japanese soup made with dashi broth and miso paste, along with various ingredients like tofu, seaweed, and green onions. Here's a basic recipe for making miso soup:


  • 4 cups (960ml) water
  • 2 tablespoons dashi granules or 2 cups (480ml) homemade dashi stock
  • 3 tablespoons miso paste (white, red, or mixed)
  • 1/2 block (about 4 ounces or 115g) firm tofu, cubed
  • 2 green onions (scallions), thinly sliced
  • 1 sheet nori (dried seaweed), cut into thin strips (optional)
  • Other optional ingredients: sliced mushrooms, wakame seaweed, cooked shrimp, etc.


Prepare the Dashi:

  • If using dashi granules, dissolve them in 4 cups of hot water according to the package instructions. If using homemade dashi stock, heat it in a pot until simmering.

Add Tofu and Other Ingredients:

  • Once the dashi is simmering, add the cubed tofu and any other desired ingredients, such as sliced mushrooms or wakame seaweed. Let them simmer for a few minutes until they are cooked through.

Dissolve Miso Paste:

  • In a small bowl, whisk together the miso paste with a few tablespoons of hot water from the pot to create a smooth mixture. This helps prevent clumps of miso in the soup.

Incorporate Miso Paste:

  • Turn off the heat under the pot of dashi and tofu. Gradually add the dissolved miso paste to the pot, stirring gently to incorporate it into the broth. Be careful not to boil the miso, as it can lose its flavor and become gritty.

Adjust Seasoning:

  • Taste the soup and adjust the seasoning if necessary. You can add more miso paste for a stronger flavor or dilute it with a bit of water if it's too salty.


  • Ladle the miso soup into bowls and garnish with sliced green onions and nori strips, if using.
  • Serve the miso soup hot as an appetizer or as part of a Japanese meal.


  • Miso paste comes in different varieties, such as white (shiro), red (aka), and mixed (awase). Each type has its own flavor profile, so feel free to experiment with different kinds to find your favorite.
  • Avoid boiling miso soup after adding the miso paste, as it can cause the miso to lose its beneficial enzymes and alter the flavor.
  • Customize your miso soup by adding your favorite ingredients, such as cooked shrimp, sliced vegetables, or even noodles.
  • Store any leftover miso soup in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the microwave before serving.

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