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Miso Soup
By: Nami On: March 3, 2011 45 co mments Po sted in: Quick & Easy , So ups & Stews , Vegetables, To fu & Eggs , Vegetarian

Update: Pictures and recipe are updated in September 2012.

Miso Soup is a traditional Japanese soup consisting of seaf ood based stock called dashi and miso paste.
Most Japanese meals are served with a bowl of miso soup and steamed rice. Although there are many
dif f erent kinds of ingredients that can be added to miso soup, today I will share the most basic miso soup
recipe which include just tof u, wakame (seaweed), and green onion. Please note that miso paste varies in
saltiness depending on type (e.g. red/aka miso, white/shiro miso, mixed/awase miso) and by brand, please
adjust the proper amount of miso based on your pref erence.
For dashi stock, I typically use dashi packets but they may be dif f icult to f ind in your supermarkets. No
worries, I also have an easy step-by-step tutorial f or how to make homemade dashi stock f rom scratch.
T he ingredients f or the homemade stock such as dashi kombu and katsuobushi (bonito f lakes) are usually
available in most Japanese market and some Asian market. T he Japanese cuisine requires dashi stock f or
cooking many recipes and its very simple to make compared to other stocks.
I hope you enjoy this quick and easy homemade miso soup!

Print
Miso Soup Recipe

Ingredients:
3 cups homemade dashi stock or see how to make quick dashi below
3 T bsp. miso (I use awase/mixed miso)
6 oz silken tof u or sof t tof u
2 tsp. dried ready-to-use wakame (seaweed)
1 green onion/scallion
For quick dashi
3 cups water
1 dashi packet or 1 1/4 tsp. dashi powder

Instructions:
1. In a medium saucepan, add water and dashi packet (some brand of dashi packet may ask you to add
the packet af ter boiling). If you are using dashi powder, bring water to a boil and stir in the dashi
powder and it's ready to use.

2. Bring it to a boil over medium high heat. Af ter boiling, reduce the heat to medium low and simmer f or 5
minutes.

3. Discard the packet and dashi is ready to use.

4. Put 1 T bsp. of miso in a ladle (or strainer) and blend it with dashi until it is thoroughly mixed.
Continue this process until miso is all used. Usually each cup of dashi, you will need about 1 T bsp. of
miso. If you add tof u in your miso soup, tof u dilutes the soup a little bit so you might want to add
T bsp. more miso.

5. Cut tof u into 1/2" (1 cm) cubes and add to the soup. Stir gently without breaking the tof u.

6. Soak dried wakame in water to rehydrate f or 10 minutes and drain well.

7. Finely slice the green onion and put the wakame and green onion in each bowl.

8. Return the miso soup to a slight simmer until heated through and pour into the bowls. Be caref ul not

to boil the miso soup because miso will lose f lavor.

Notes
For vegetarian miso soup, use kombu dashi.
If you don't have dashi packet or powder, see how to make homemade dashi stock.
Each brand or kind of miso has dif f erent level of saltiness; theref ore, add miso 1 T bsp. at a time and taste
the soup bef ore you add more miso.
Use gluten-f ree miso to make this recipe gluten-f ree.