miso soup recipe

Learn how to make Miso Soup! This heartwarming Japanese homemade miso soup is easy to make with few healthy ingredients. Pack with savory-umami flavors, soft tofu, refreshing green onion crunch, and tender kombu with a bit of chew. A perfect way to start a delicious Japanese meal.

Miso Soup 味噌汁

500 ml (2cups) cold water

(6 grams) dried kombu

dried bonito flakes

wakame (, rehydrated (optional))

(22 grams) red miso

(14.5 grams) - 1 tablespoon (22 grams)

white miso

green onion

Prepare Ingredients

Prepare Ingredients: Dried Wakame: rehydrate 4g dried wakame with 1 cup warm water for 10 minutes. Discard the soaking water and drain well. Green Onions: Finely slice the green onions as best as you can. Tofu: Cut tofu into your preferred size cubes.

Add Kombu and Water in Pot

Add Kombu and Water in Pot: Add 6g dried kombu and 2 cups (500ml) cold water in your Instant Pot or saucepan. Instant Pot: use 'Saute Normal' function. Alternatively, use 'Saute Low' function. Saucepan: turn heat to medium-low. Cover the pot with a glass lid. When the liquid is barely simmering, immediately turn off the heat. *Note: It should take roughly 6 to 12 minutes for the liquid to begin simmering. The more servings you make, the longer it&#039;ll take to start simmering.

Add Bonito Flakes in Dashi

Add Bonito Flakes in Dashi: Submerge 7.5g dried bonito flakes in the kombu stock. If you&#039;re using the Instant Pot or an electric stove, move the pot to the countertop. Close the lid, then allow it to steep for 7 - 10 minutes. *Pro Tip: For 1 to 2 serving sizes, we recommend steeping for the full 10 minutes.

Strain Kombu and Bonito Flakes

Strain Kombu and Bonito Flakes: Open the lid, then remove the kombu and bonito flakes with a fine-meshed strainer. Squeeze all the absorbed dashi stock out of the bonito flakes.

Add Tofu and Wakame

Add Tofu and Wakame: Add 120g - 160g cubed tofu to the pot. Bring the dashi stock back to a simmer over medium heat. (Instant Pot: use 'Saute More' function). Once the stock starts to simmer, turn off the heat and switch to 'Keep Warm'. Add the rehydrated wakame to the dashi tofu stock.

Mix in Miso Paste and Serve

Mix in Miso Paste and Serve: Mix 1 tbsp (22g) red miso into the dashi stock. *Pro Tip: The best way to thoroughly blend the miso into the stock is to use a fine-mesh strainer. First place the miso paste in the strainer, lower the strainer into the stock, then use a spoon to stir the miso paste into the stock. *Note: Be gentle and don&#039;t break the tofu! Taste the miso soup and see how much white miso paste you’ll need to add. For reference, mix roughly 2 tsp (14.5g) - 1 tbsp (22g) white miso paste into the miso soup. When miso soup is properly seasoned, garnish with finely sliced green onions. Serve &amp; enjoy your tasty miso soup.

Learn how to make miso soup at home! We love serving this nourishing, savory soup with shiitake maki for a fun, at-home sushi night.

Miso Soup

kombu

water

wakame dried seaweed

white miso paste

scallions

silken tofu (cubed)

tamari (to taste)

Gently rinse the kombu piece. Place it in a medium pot with the water and gently simmer for 10 minutes. Don’t let it boil, or the kombu flavor will turn bitter.

Soak the wakame in a small bowl of warm water for at least 5 minutes to rehydrate.

Remove the kombu from the soup. In a small bowl, stir the miso paste together with some of the hot broth until the mixture is smooth, then stir it back into the soup.

Drain the wakame and add it to the soup pot along with the scallions and tofu. Simmer over very low heat for 1 to 2 minutes. Season, to taste, with tamari.

20-minute Miso Soup Recipe with leeks, shiitake mushrooms, wilted greens, and tofu makes for a fast and easy weeknight dinner. Full of flavor and nutrients it is highly nourishing while remaining light and lean. Vegan and GF adaptable.

Miso Soup with Shiitake Mushrooms and Greens 

leek

shiitake mushrooms, stems removed, sliced

olive or sesame oil

broth -veggie, dashi (see notes), or mushroom broth

sauce,

mirin

salt and pepper

Tofu (1 package extra-firm Silken Tofu –or make crispy tofu– see notes)

Garnishes: sliced scallions, furikake, toasted sesame Seeds, toasted Sesame Oil

Optional Additions: reconstituted wakame seaweed (1/2 cup chopped)

Slice the leek in half lengthwise, then slice white and light green parts into thin half-moons. Place in a strainer and rinse well.

Heat oil in a large pot over medium heat. Add the leeks and sliced shiitake mushrooms, discarding the stems (shiitake stems can give some people an allergic reaction, so I leave these out). Saute for 6-8 minutes until softened and fragrant.

Add the broth. If not using dashi broth, feel free to add a piece of kombu to the broth (which you will remove at the end). Add wakame if using. Bring to a simmer for 7-10 minutes.  Season with soy sauce and mirin.

While the soup is simmering, prep the tofu. Carefully cut open the silken tofu package using scissors, being mindful not to crush. Drain and very carefully place tofu block on a cutting board. Slice into ½ inch slices, then cubes. Divide the tofu cubes among 4 bowls. Sprinkle the tofu with scallions and sesame seeds and a drizzle of sesame oil.

Scoop out ½ cup warm broth and whisk with the miso paste in a small bowl until very smooth. Set aside.

Add the greens to the simmering soup, stirring 1 minute or so until just wilted. Turn heat off.

Pour in the miso mixture. It&#8217;s important here not to boil the miso paste or you will kill all the healthy fermented gut-healing bacteria.  Taste and add salt and pepper- you want this slightly salty to mitigate the salt-less tofu. Once happy with the flavor then serve.

Ladle the hot miso soup over the silken tofu. Serve immediately.

So yummy! Followed the recipe exactly except for the marin-couldn’t find it!

Trying this out tonight! I don’t have mushrooms and was wondering if ground beef would be ok?

Delicious! Light but nourishing, and very quick. Love it!

I love a brothy soup. I forgot to add the greens but it was still great and made a nice, light dinner.

Great use for miso paste (I have a ton of it, long story) and a heartier miso soup than is typically served.

Absolutely delicious. Thank you for your recipes!

Delicious! My body felt very nourished :)

Loved it! I stopped by the Asian market and picked up those ingredients I didn't have at home. I was able to find organic dashi broth packets, toasted sesame seeds, Japanese sea salt with seaweed, furikake, and fresh, firm tofu. I substituted scallions and garlic when I couldn't find any leeks and picked up some organic bok choy and komatsuna! I'll be making this again. 
Thanks for sharing; looking forwards to checking out your other recipes.

Mine came out very salty, like straight soy sauce.  Not sure where I went wrong, followed the recipe exactly, without the optional items :(

The flavours in this soup are well-balanced. Next time I will try it with dashi instead of vegetable broth. An excellent first course!

https://content.jwplatform.com/videos/R1W2EIMt.mp4

20-minute Miso Soup Recipe with leeks, shiitake mushrooms, wilted greens, and tofu makes for a fast and easy weeknight dinner. Full of flavor and nutrients it is highly nourishing while remaining light and lean. Vegan and GF adaptable.

20-Minute Miso Soup 

How to make delicious miso soup with ginger (suitable for vegetarians and vegans)

Delicious Homemade Miso Soup with Ginger (vegan) 味噌汁

500 milliliters (2 cups) cold water

Kombu dried kelp (6 grams)

shiitake mushrooms (4 grams)

(4½oz) Firm Tofu

(1 ounces) Shimeji Mushrooms (or mushrooms of your choice)

(1 ounces) Spring Onion

(2 inch piece / 2 tbsp) Fresh Ginger

tbsp Vegan Awase Miso Paste

tbsp White Sesame Seeds (optional)

In a pot, add 500ml (2 cups) cold water with 1-2 sheets of dried kelp kombu and 2 shiitake mushrooms.

Put a lid on and leave to soak for at least 30 minutes.

Once the kombu and shiitake have softened and released their flavour, remove them from the water and discard. (You can cut up the mushrooms and add them back to the soup later if you don't want to waste them.)

Vegetarian / Vegan Awase Dashi

Cut the spring onions into diagonal pieces and the tofu into cubes.

Peel the skin off of the ginger using a spoon (it works better than a peeler!) and then cut into fine slices.

Add the ginger, tofu, spring onion and mushroom to the dashi and turn on the heat to medium.

Bring to a boil and then turn off the heat.

Place 2 tbsp of miso paste onto a mesh spoon or ladel and let some of the dashi water in. Whisk the miso paste and water together before incorporating it into the rest of the soup.

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Miso Soup 味噌汁

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The most viewed miso soup recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine