Soup
Traditional Miso Soup
A staple of Japanese cuisine, this comforting soup combines dashi stock with savory miso paste, soft tofu, and seaweed.
Watch it madeMiwa's Japanese Cooking · 10:13
Ingredients
- Water4 cups
- Dashi granules2 tsp
- Miso paste (white or red)3 tbsp
- Silken tofu, cubed1/2 block
- Dried wakame seaweed1 tbsp
- Green onions, chopped2
Method
- Bring the water and dashi granules to a boil in a medium saucepan. Reduce heat to medium.
- Add the tofu cubes and dried wakame seaweed. Simmer gently for 2 minutes to rehydrate the seaweed.
- Remove the pot from the heat. This is crucial to preserve the probiotic qualities and flavor of the miso.
- Place the miso paste in a ladle. Lower it partially into the broth and whisk with chopsticks until fully dissolved, then stir into the pot.
- Garnish with chopped green onions and serve immediately.
Common questions
Can I substitute the dashi granules or make this without fish-based stock?
Yes. Use instant vegan dashi, kombu stock, or a light vegetable broth for a vegetarian version. Keep the broth subtle, since miso should stay the main flavor. Avoid strongly flavored stocks that overpower the soup.
When should I add the miso paste so it doesn’t lose flavor?
Add the miso after removing the pot from the heat. Hot, boiling soup can dull its aroma and flavor. Dissolve it in a ladle or small bowl with broth first, then stir it back in gently.
What are the most common mistakes when making miso soup?
Boiling the miso is the biggest mistake. Also avoid overcooking the tofu and wakame, and don’t add too much dashi or miso at once. Taste before serving, since miso brands vary a lot in saltiness.
Can I make miso soup ahead of time and store leftovers?
Yes, but for best flavor store it without the green onions if possible. Refrigerate in a sealed container for up to 2 days. Reheat gently over low heat; don’t boil. If needed, add a little fresh miso before serving.
What’s the best way to serve miso soup?
Serve it immediately while warm, in small bowls, as a starter or alongside rice and a Japanese meal. Add the green onions at the end for freshness. If using extra garnishes, keep them light so the broth stays clean-tasting.