Miso Soup Recipe
Traditional Japanese soup with miso paste and tofu
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base Ingredients
Miso and Tofu
Vegetables
Method
Preparation
- 1
Prepare the Dashi
In a pot, bring 4 cups of water to a gentle boil. Add 1 tablespoon of dashi powder and stir until it's completely dissolved. This will be the base of your soup.
- 2
Prepare the Tofu
While the dashi is heating, carefully cut the silken tofu into small cubes, about 1/2 inch in size, and set aside.
- 3
Prepare the Seaweed
If using dried wakame, soak 2 tablespoons of the seaweed in water for about 10 minutes until rehydrated, then drain and chop into smaller pieces if desired.
- 4
Chop the Green Onions
Rinse the green onions under cold water. Slice them thinly, using both the white and green parts, and set aside.
Cooking
- 5
Mix in Miso
Once the dashi is boiling, take a small amount of the hot broth and mix it with 3 tablespoons of miso paste in a bowl until smooth. This step helps to dissolve the miso evenly.
- 6
Combine Ingredients
Lower the heat to a simmer. Add the miso mixture back to the pot, stirring gently to combine. Then, add the cubed tofu and the prepared wakame seaweed.
- 7
Finish and Serve
Allow the soup to simmer for an additional 2-3 minutes. Do not boil the soup after adding the miso, as high heat can affect the flavor. Finally, ladle the miso soup into bowls and garnish with sliced green onions before serving.
