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Dorothy Thomas

Miso Soup Recipe Easy

A quick, comforting, and umami-rich Japanese miso soup made with simple ingredients. Perfect for a light lunch, appetizer, or soothing meal!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2
Course: Appetizer, Side Dish, Soup
Cuisine: Japanese
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

  • 4 Cups Dashi stock (or vegetable broth)
  • 3 Tbsp White or yellow miso paste
  • 100 Grams Silken tofu (cubed)
  • 1 Tbsp Dried wakame seaweed
  • 1 Tbsp Green onions (thinly sliced)
  • ½ Tsp Soy sauce (optional)
  • To taste White pepper (optional)

Equipment

  • Medium saucepan
  • Whisk or spoon
  • Measuring cups/spoons

Method
 

  1. Prepare the broth: In a saucepan, heat the dashi stock (or vegetable broth) over medium heat until simmering (do not boil).
  2. Dissolve miso paste: Take ½ cup of warm broth and whisk in the miso paste until smooth. Pour back into the pot.
  3. Add tofu & seaweed: Gently stir in the cubed tofu and dried wakame. Simmer for 2–3 minutes (avoid boiling to preserve miso flavor).
  4. Finish & serve: Turn off the heat, add green onions, and a dash of soy sauce or pepper if desired. Serve immediately.

Notes

  • Dashi substitute: Use kombu (kelp) or shiitake broth for a vegan version.
  • Miso tip: Never boil miso to retain its probiotics and flavor.
  • Add-ins: Try mushrooms, spinach, or noodles for variation.
  • Storage: Best fresh; refrigerate leftovers for up to 2 days (reheat gently).