What is miso soup made of?

Miso soup is typically made with miso paste, dashi broth, tofu, wakame seaweed, and green onions.

Is miso soup healthy?

Yes! It’s rich in probiotics, low in calories, and packed with minerals like iodine and potassium.

Can I make miso soup without dashi?

You can, but it won’t have the same depth. Try using a good-quality vegetable broth as a backup, or instant dashi granules if you’re short on time.

Is miso soup vegan or gluten-free?

It can be! Use kombu-only dashi and gluten-free miso paste made from rice or chickpeas instead of barley.

What Is Miso Soup? 5 Powerful Reasons to Try It Now

Name: Miso Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Japanese
Ingredients: 2 cups water; 1 piece kombu (about 4 inches); 1 small handful bonito flakes; 2 tablespoons miso paste (white or red); 1/4 block silken tofu, cubed; 1 tablespoon dried wakame seaweed, rehydrated; 1 stalk green onion, thinly sliced

Description

A light and savory Japanese soup made with miso paste, tofu, dashi, and seaweed. This comforting recipe is quick, gut-friendly, and totally satisfying—perfect for beginners and seasoned home cooks alike.

Ingredients

2 cups water
1 piece kombu (about 4 inches)
1 small handful bonito flakes
2 tablespoons miso paste (white or red)
1/4 block silken tofu, cubed
1 tablespoon dried wakame seaweed, rehydrated
1 stalk green onion, thinly sliced

Cook Mode Prevent your screen from going dark

Instructions

Combine the water and kombu in a small saucepan and let it soak for about 10 minutes.
Heat the kombu and water gently until just before boiling, then remove the kombu.
Add the bonito flakes to the pot and simmer for 30 seconds, then strain to create the dashi broth.
In a small bowl, mix the miso paste with a ladle of the hot broth until it forms a smooth slurry.
Add the cubed tofu and rehydrated wakame to the broth and reduce the heat to low.
Stir in the miso slurry gently and make sure the soup does not boil.
Garnish the soup with sliced green onions and serve warm.

Notes

Avoid boiling the miso paste to preserve its probiotic benefits.

Choose white miso for a milder flavor or red miso for a stronger, more savory taste.

Feel free to add ingredients like mushrooms, spinach, or a soft-boiled egg for variation.

Storage Instructions

Store in the fridge for up to 3 days in an airtight container.

Reheat gently over low heat and do not boil to maintain the soup’s nutrients and flavor.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Soup
Cuisine: Japanese