Japanese Miso Recipe
Make Japanese Miso Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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.
Main Ingredients
Optional Ingredients
Method
Preparation
- 1
Prepare the Tofu
Cut the tofu into small cubes (about 1-inch pieces) and set aside.
- 2
Rehydrate the Seaweed
Soak the dried wakame seaweed in water for about 10 minutes or until it expands. Drain and set aside.
- 3
Chop the Green Onions
Finely chop the green onions and set aside for garnish.
- 4
Prepare Optional Ingredients
If using, clean and slice the mushrooms and chop any additional vegetables you want to add.
Cooking
- 5
Prepare the Broth
In a large pot, bring the water (or dashi stock if using) to a gentle boil over medium heat.
- 6
Add Miso
Lower the heat and add the miso paste to the pot. Stir well until the miso is fully dissolved into the broth.
- 7
Add Tofu and Seaweed
Add the cubed tofu and rehydrated wakame to the pot. Let it simmer for 5-7 minutes.
- 8
- 9
Serve
Ladle the miso soup into bowls and garnish with chopped green onions. Serve hot.
