Bite of Hope Logo Hope Clinic
Donate

Soups

Japanese Miso Soup

TIME

40 min

DIFFICULTY

Easy

SERVINGS

4

CALORIES

70 kcal

CARBS

5 g

PROTEIN

6 g

FAT

3 g

Z Japanese Miso Soup

About this recipe

Japanese Miso Soup is a beloved staple of Japanese cuisine, traditionally served alongside rice and other dishes. Its foundation is dashi, a delicate Japanese stock that brings together the savory depth of kombu seaweed and dried bonito flakes. White miso paste adds a distinctive fermented flavor, while soft tofu, tender wakame seaweed, and sliced scallions provide contrasting textures and freshness. This classic homemade version celebrates the simplicity of Japanese cooking, allowing a few carefully selected ingredients to create a comforting, deeply savory soup.

WHY YOU’LL LOVE IT

Authentic Japanese flavor: Homemade kombu and bonito dashi creates a delicate umami-rich foundation for savory miso paste. Simple, comforting ingredients: Silky tofu, tender wakame, and fresh scallions create a satisfying combination of textures in every spoonful. Ready for everyday meals: This traditional Japanese soup comes together with a short cooking time and pairs beautifully with rice, vegetables, or your favorite main dish.

Ingredients

Makes: 4 servings.

  • 4 cups cold water (950 ml)
  • 1 piece dried kombu, about 4 inches square (10 g)
  • 1 cup loosely packed dried bonito flakes, or katsuobushi (about 15 g)
  • 1 tablespoon dried wakame seaweed (about 5 g)
  • 7 oz silken tofu, cut into ½-inch cubes (200 g)
  • 3 tablespoons white miso paste, or shiro miso (about 54 g)
  • 2 scallions, thinly sliced (about 30 g)

Ingredient note: Use unseasoned dried kombu and katsuobushi to prepare the dashi from scratch. White miso provides a mild, slightly sweet flavor; different miso varieties may require adjusting the quantity to taste. The wakame is measured dry before rehydration. Choose silken tofu for a delicate texture, or use soft tofu if preferred. This recipe contains fish from the bonito flakes and soy from the tofu and miso.

Preparation

Time: Allow approximately 40 minutes total, including 10 minutes of active preparation and cooking and 30 minutes of soaking time for the kombu.

  1. Wipe the kombu gently with a clean, slightly damp cloth to remove loose surface particles without washing away its natural coating. Place it in a saucepan with the cold water and soak for 30 minutes. Meanwhile, soak the dried wakame in a separate bowl of cold water for about 5 minutes, until rehydrated. Drain the wakame and set aside.
  2. Place the saucepan with the kombu and soaking water over medium-low heat. Heat gradually until small bubbles begin to appear around the edges, just before the water reaches a boil. Remove the kombu from the saucepan.
  3. Bring the liquid briefly to a boil, then turn off the heat. Add the dried bonito flakes and let them steep for about 2 minutes, until they begin to sink. Strain the stock through a fine-mesh sieve without pressing the flakes. Return the clear dashi to the clean saucepan.
  4. Warm the dashi over medium-low heat until hot but not boiling. Add the cubed tofu and drained wakame. Heat gently for 1–2 minutes, taking care not to break the tofu.
  5. Turn off the heat. Place the miso paste in a small bowl or ladle, add a little hot dashi, and stir until completely smooth. Return the dissolved miso to the saucepan and stir gently until incorporated.
  6. Taste the soup and adjust the amount of miso if necessary. Keep the soup hot, but do not allow it to boil after adding the miso.
  7. Ladle the soup into four small bowls. Garnish with the sliced scallions and serve immediately while warm.

Tips

  • Heat the kombu gradually and remove it before the water boils to help preserve the clean flavor of the dashi.
  • Do not squeeze the bonito flakes when straining the stock, as this can introduce unwanted bitterness and particles.
  • Dissolve the miso separately in a little hot broth before adding it to the pot. This prevents lumps and helps distribute its flavor evenly.
  • Avoid boiling the soup after adding the miso. Gentle heating helps preserve its characteristic aroma.
  • Serve freshly prepared for the best flavor and texture. If storing leftovers, refrigerate promptly in an airtight container and consume within 2 days. Reheat gently without boiling.

Other Great Recipes: