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.

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.

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

I wouldn’t recommend it. The tofu gets mushy and miso can taste weird after freezing.

Nope! Add mushrooms, spinach or just drink the broth. Totally up to you.

Yes, if your child is cool with a salty broth and soft bites. Maybe skip chili or strong greens for picky eaters.

Absolutely. Veggie broth works fine, or even just hot water for a lighter taste.

White miso is mild and a little sweet. Good place to start if you’ve never tried it.

A warm, comforting bowl of Miso Soup made with miso paste, tofu, seaweed, and more. Perfect for rainy evenings or when you need a quick meal.

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Pour dashi or vegetable broth into a pot and heat until hot but not boiling.
In a separate bowl, scoop some hot broth and stir in the miso paste until smooth. Return the mixture to the pot.
Add tofu, seaweed, and green onions into the pot, stir gently, and heat for one minute.

Leftovers can be stored in the fridge for up to two days. Reheat gently, avoiding boiling to preserve flavor and texture.