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Miso Soup Recipe

This miso soup recipe creates a comforting, savory broth with soft tofu and delicate seaweed. It is quick to prepare and uses simple ingredients while delivering rich flavor. Perfect as a light meal or starter, it offers balance, warmth, and a calming experience with every spoonful.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Appetizer, Dinner, Lunch
Cuisine: Japanese
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

Broth
  • 4 cups dashi stock
  • 2 tbsp miso paste
Add-ins
  • 1/2 cup tofu cubed
  • 2 tbsp seaweed wakame soaked
  • 2 tbsp green onions sliced

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Saucepan
  • Ladle
  • Knife
  • Cutting Board

Method
 

  1. Heat dashi stock gently without boiling to preserve delicate flavor.
  2. Whisk miso paste into warm broth until fully dissolved and smooth.
  3. Add tofu and seaweed, letting them warm through without overcooking.
  4. Stir gently to keep tofu intact and broth clear.
  5. Garnish with green onions and serve immediately for best taste.

Notes

Keep broth below boiling to maintain smooth texture and flavor. Avoid freezing as tofu texture changes. Handle gently when stirring. Customize with mushrooms or noodles. Store refrigerated up to two days and reheat slowly without boiling for best results.