miso soup recipe japan

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🍲 Authentic Japanese Miso Soup Recipe
🕒 Preparation Time



Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 2–3 people

🧂 Ingredients
🔹 For Dashi (Soup Stock)

(You can use instant dashi granules if you prefer a quicker version.)

2 cups (500 ml) water

1 piece kombu (dried kelp) — about 4x4 inches

1 cup (10 g) katsuobushi (bonito flakes)

OR: 1 tsp instant dashi powder mixed in 2 cups of hot water

🔹 For the Soup

2–3 tbsp miso paste (white, yellow, or red — depending on taste)

½ cup tofu, cut into small cubes

2 tbsp wakame (dried seaweed) — soaked in water for 5 minutes

1 stalk green onion, finely sliced

Optional

A few mushrooms (shiitake or enoki)

Daikon radish or carrot slices (lightly cooked)

🍳 Instructions
1. Prepare the Dashi (Soup Stock)

Wipe the kombu gently with a damp cloth (do not wash under running water).

Add kombu to a pot with 2 cups of water and slowly heat it over medium-low heat.

Just before the water boils, remove the kombu (do not let it boil or it turns bitter).

Add the bonito flakes, bring to a gentle boil, then turn off the heat.

Let the flakes sink to the bottom (about 2–3 minutes), then strain the stock through a fine sieve or cheesecloth.

You now have fresh dashi, the base of many Japanese soups.

(If using instant dashi, skip these steps and dissolve the powder in hot water.)

2. Add Ingredients

Return the dashi to medium heat.

Add tofu cubes and wakame (and vegetables if using).

Simmer gently for 2–3 minutes — do not boil vigorously.

3. Dissolve the Miso Paste

Turn the heat to low (important: miso loses flavor and nutrients if boiled).

Place the miso paste in a small ladle, dip it into the hot broth, and stir with chopsticks or a spoon until fully dissolved.

Mix it gently into the soup. Taste and adjust — add more miso if you prefer a stronger flavor.

4. Garnish and Serve

Pour the soup into bowls.

Sprinkle finely chopped green onions on top.

Serve immediately with steamed rice or as part of a Japanese-style meal.

🧘�♀️ Tips

White miso (Shiro miso): mild and slightly sweet.

Red miso (Aka miso): stronger, saltier, and deeper flavor.

Mixed miso (Awase miso): a balanced blend of both.

Never boil miso after adding — it destroys its delicate umami and beneficial probiotics.

🍱 Serving Suggestion

Enjoy with

A bowl of steamed Japanese rice

Grilled fish (like salmon or mackerel)

Pickled vegetables (tsukemono)