Miso Soup Recipe

Learn how to make authentic Japanese Miso Soup at home! Packed with savory, umami flavor and tender tofu, this delicious soup is quick and easy to make and the perfect side dish, snack, or appetizer.

Admittedly, one of my favorite parts about going out to get sushi is the miso soup. Warm, light, and comforting, it’s the perfect prep before the deluge of gelatinous rice that’s about to hit my stomach. That said, miso soup is so much more than sushi nights. A staple in Japanese cuisine, miso soup is versatile and delicious and perfect as a starter, side dish, or main meal for breakfast, a light lunch, or dinner. The umami-rich broth (dashi) is like a warm hug, while the pieces of soft tofu, green onions, and seaweed give it texture and flavor.

What is Miso Soup?

Miso soup is a traditional Japanese soup consisting of dashi—a flavorful broth made from simmering kelp, kombu, and bonito fish flakes—and miso paste. The soup is further developed by adding cubed tofu, wakame, and fresh green onion.

It is believed that miso first originated in China and was later introduced to Japan by Buddhist priests. Miso was used to preserve foods in the warmer seasons. Since then, miso has become known as a staple in Japanese cuisine, offering a rich and savory flavor that keeps you coming back for more!

Depending on the region, miso soup can consist of different types of miso, various vegetables, and even the addition of meat in some instances. 

Miso Soup Ingredients

Find the printable recipe with measurements in the recipe card below.

• Bonito flakes—These thin fish shavings, also known as katsuobushi, add great flavor to the dashi stock. They are very delicate, so take care when measuring them in a measuring cup.
• Tofu—This recipe calls for medium-hard tofu, but you could use soft tofu instead. Tofu is traditionally cut into small cubes and simmered in the soup mixture. 
• Dried wakame seaweed—Wakame is a type of dried seaweed that expands when rehydrated. It adds a unique texture and flavor to the soup.
• Miso paste—This is a fermented paste made from soybeans used in many Asian dishes. It’s typically made from soybeans and comes in white, red, or a blend of the two. The white miso paste is the mildest, while the red miso paste is the strongest in flavor and saltiness.
• Green onions/Scallions—Sliced thinly, they add a nice contrasting fresh flavor.

How to Make Miso Soup

1. Make the dashi (soup stock): Add the water to a medium pot set over medium heat and bring the water to a boil. Once the water has boiled, turn off the heat and add the flakes, allowing them to sit in the hot water for 15 minutes. Strain the Bonito flakes with a handled mesh sieve and discard them. 

2. Simmer with the tofu and seaweed: Add the tofu and the seaweed and return to a simmer over medium heat. Stir to combine.

3. Combine the miso slurry: Whisk ¼ cup of the broth with the miso paste in a medium bowl. Add more broth if needed until the mixture is smooth and free of lumps. 

4. Combine and simmer: Pour the miso mixture back into the pot and simmer (don’t boil) for another 5 minutes, stirring regularly to prevent the miso from settling on the bottom. 

5. Serve: Serve your miso soup with freshly sliced green onions if you like. 

What is Dashi?

Dashi is a fundamental stock used in Japanese cooking. It forms the base for miso soup as well as countless other dishes, soups, broths, and sauces. Kombu dashi is made by simmering kombu; bonito dashi is made by adding shaved bonito fish flakes; and shiitake dashi, a vegetarian option, is made by soaking dried shiitake mushrooms.

Best Miso Paste for Miso Soup

Miso (味噌) is a type of fermented soybean paste. There are many different types of miso paste available in US grocery stores, but the most common are:

• White miso (shiromiso): The most widely produced miso, white miso’s main ingredients are rice, barley, and a small amount of soybeans. It has a considerably shorter fermentation time than red miso and the mildest taste.
• Yellow miso: In terms of flavor and versatility, it’s somewhere between white and red miso. It’s made from soybeans, rice, or barley and fermented with salt and koji. It is slightly earthy, mildly salty, and somewhat sweet.
• Red miso (akamiso): Made with a higher percentage of soybeans compared to white miso, it is often aged for more than a year giving it its dark red color. Saltier, slightly acidic, and overall much stronger-tasting.

There is no “right” option for miso soup —it really comes down to personal preference. Yellow miso is my favorite in nearly all cooking applications.

Is Miso Soup Healthy?

Yes, most people would consider miso soup to be quite healthy. Made from fermented soybeans, miso is rich in beneficial probiotics which aid in digestion and are beneficial for the gut. It’s also a rich source of zinc, copper, manganese, B vitamins, and vitamin K. However, it is also high in sodium, so it may not be the best option for those looking to reduce their sodium intake.

Is Miso Soup Gluten-Free?

Yes, however, check your ingredients. This is especially important when choosing miso paste. Also, should you choose to make your dashi stock using instant dashi or any other type of pre-made broth, double-check that there are no gluten-containing additives.

What to Serve with Miso Soup

Miso soup is traditionally enjoyed as an appetizer. Enjoy as a starter or side dish with your favorite Japanese-inspired main meal, such as katsudon (Japanese pork cutlet rice bowl), yakisoba noodles, or chicken yakitori.

For a heartier bowl of miso soup, add extra veggies such as bok choy, chard, shiitake mushrooms, carrots, Japanese turnips, or kabocha squash – all work amazingly in this soup. 

It’s also great as a light lunch with homemade gyoza (Japanese potstickers) and gyoza dipping sauce.

Storage

Miso soup is best served immediately, however, leftovers can be stored in an airtight container in the fridge for up to 3 days. Gently reheat leftovers on the stovetop, avoiding boiling.

Can I Freeze Leftover Miso Soup?

Yes, you can freeze leftover miso soup, however, certain ingredients, like tofu, may change texture after being frozen and thawed. For best results, remove the tofu from the soup and freeze only the broth. Allow the soup to cool completely before transferring it to freezer-safe storage bags or containers. Freeze for up to 2 weeks. Thaw the soup in the refrigerator overnight before gently reheating it on the stovetop.

More Miso Recipes

• Miso Ramen
• Miso Cucumber Salad Recipe
• Miso Coconut Butternut Squash Soup
• Shrimp Avocado Salad with Miso Dressing
• Miso Cauliflower
• 3 Bean Miso Chili with Spinach
• Sweet Chili Miso Salmon Salad

If you try making this Miso Soup Recipe, please leave me a comment and let me know! I always love to hear your thoughts.