Miso Soup

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If you love the miso soup at your local Japanese restaurant, you will love this homemade version, too. Made with just 6 ingredients, this Miso Soup Recipe is full of traditional flavors while coming together quickly and easily.

Prep Time5

Cook Time20

Total Time25

Course: Soup

Cuisine: Asian

Keyword: easy miso soup recipe, homemade miso soup, miso soup recipe

Servings: servings

Ingredients

For the Dashi

4 cups water
1 (3 inch) piece kombu (dried black kelp)
1/2 cup loosely packed dried bonito flakes (katsuobushi)

For the Miso Soup

3 tablespoons white miso paste
6 ounces silken tofu drained, cut into very small cubes (1/4-inch to 1/2-inch on each side)
2 medium scallions , diced very small, divided

Instructions

Make the dashi:
Combine the water and kombu in a medium pot over medium heat. Remove the kombu just as the water starts to come to a boil (don't let it boil or the flavor will be bitter.) Add the bonito flakes and let the water come to a boil. Simmer for about 1 minute, then remove the pot from heat and let the bonito steep for an additional 5 minutes. Strain the bonito from the dashi and discard. Add additional water, if necessary, to make 4 cups.
Pour the dashi back into the pot and bring to a gentle simmer over medium/medium-high heat.
Place the miso paste in a small ramekin or measuring cup. Scoop out about 1/2 cup of the hot broth and pour it over the miso; whisk until the miso is entirely dissolved in the water and no lumps remain. Then pour the dissolved miso back into the simmering broth.
Reduce the heat to medium-low. Add in the tofu and half of the scallions; gently simmer just enough to warm through, 1 to 2 minutes. (Do not boil the miso once the tofu has been added.)
Pour the miso soup into individual bowls and scatter the remaining scallions over the top. Serve right away.

Notes

Miso is best when served fresh. It will settle a bit as it sits in the broth; whisk briefly with chopsticks or a spoon to mix the soup again.

Nutrition