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Dorothy Thomas

Miso Soup Recipe

A comforting and umami-rich Japanese miso soup with tofu, seaweed, and green onions. Quick, healthy, and perfect for any meal!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Appetizer, Soup
Cuisine: Japanese
Calories: 70
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups Water or Dashi broth Dashi adds depth (optional)
  • 3-4 tbsp White or red miso paste Adjust to taste
  • 7 oz Silken tofu Cubed (firm tofu works too)
  • 2 tbsp Dried wakame seaweed Rehydrated in water
  • 2 stalks Green onions Thinly sliced
  • 1 tsp Soy sauce (optional) For extra umami

Equipment

  • Medium saucepan
  • Measuring cups/spoons
  • Ladle
  • Cutting board & knife

Method
 

  1. Rehydrate wakame in cold water for 5 mins, then drain.
  2. Cube tofu and slice green onions.
  3. In a saucepan, heat water (or dashi) until steaming (not boiling).
  4. Ladle ½ cup hot broth into a bowl, whisk in miso until smooth. Return to pot.
  5. Gently stir in tofu and wakame. Simmer 2-3 mins (do not boil).
  6. Turn off heat, add green onions.
  7. Optional: Drizzle soy sauce. Serve immediately.

Notes

  • Miso Varieties: White miso is sweeter; red miso is bolder.
  • Add-Ins: Try mushrooms, spinach, or clams.
  • Storage: Best fresh; refrigerate up to 2 days (reheat gently).