Miso Soup with Tofu

ByUsman

If you’ve ever enjoyed a comforting bowl of miso soup at a Japanese restaurant and wished you could make it at home, you’re in for a treat. This miso soup recipe is simple, authentic, and incredibly nourishing. With a light yet savory broth, tender tofu, and umami-packed wakame seaweed, this classic soup comes together in just 20 minutes. Perfect as a starter or a cozy side dish, miso soup is a staple you’ll love having in your weekly rotation.

Ingredients You’ll Need

For the Dashi (makes about 4 cups)

  • 4 cups water
  • 1 piece kombu (dried kelp), about ⅓ oz (10 g), 4 x 4 inches
  • 1 cup katsuobushi (dried bonito flakes), packed

For the Miso Soup

  • 7 oz soft or silken tofu (kinugoshi dofu)
  • 4 Tbsp miso paste (about 1 Tbsp per cup of dashi)
  • 1 Tbsp dried wakame seaweed
  • 1 green onion (scallion), thinly sliced

Step-by-Step Instructions

1. Make the Dashi (Broth)

  1. In a medium saucepan, combine 4 cups of water with the kombu. For deeper flavor, soak the kombu for 30 minutes before heating.
  2. Warm the water slowly over medium-low heat. Just before it boils, remove the kombu to prevent bitterness. At this point, you’ve made kombu dashi—a vegetarian-friendly stock.
  3. For traditional awase dashi, add the katsuobushi. Bring it to a boil, then reduce heat and simmer for 30 seconds.
  4. Turn off the heat, let the bonito flakes sink, then strain the broth. You now have a rich base for your miso soup recipe.

2. Dissolve the Miso

  1. Return the dashi to the pot and heat gently (don’t boil).
  2. Place miso paste into a ladle, add a little hot broth, and stir until smooth. Mix back into the pot. This prevents clumps and ensures even flavor.

3. Add Tofu and Wakame

  1. Cut the tofu into ½-inch cubes and gently add it to the soup.
  2. Add wakame seaweed and simmer lightly for 1–2 minutes until rehydrated.
  3. Sprinkle sliced green onions just before serving for freshness and color.

4. Serve

Enjoy immediately while hot. A traditional serving suggestion is to place the miso soup on the right side of your meal tray as part of Ichiju Sansai (One Soup Three Dishes).

Helpful Tips & Variations

  • Don’t boil miso soup – High heat destroys miso’s delicate flavors and nutrients. Always warm gently.
  • Vegan option – Skip the katsuobushi and make kombu dashi or use dried shiitake mushrooms for earthy umami.
  • Adjust flavor – Use white miso for a mild, sweet flavor, or red miso for a richer, saltier taste.
  • Meal prep tip – Store dashi separately and add miso only when reheating. This keeps the soup fresh and flavorful.
  • Serving ideas – Pair this miso soup with sushi, rice bowls, or grilled fish for a complete Japanese-inspired meal.

Storage Instructions

  • Refrigerator – Store for up to 2 days.
  • Freezer – Up to 2 weeks (remove tofu before freezing, as the texture changes).
  • Reheating – Warm over medium heat, but never boil.

Why You’ll Love This Miso Soup Recipe

This classic miso soup recipe isn’t just easy it’s wholesome, comforting, and versatile. Whether you’re looking for a quick appetizer, a light meal, or a side dish to balance out a larger spread, miso soup is always a good idea.

So grab your tofu, miso paste, and a bit of kombu, and treat yourself to a warm bowl of Japanese comfort. Once you try this homemade version, you’ll never go back to instant packets again!

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