How to Make Traditional Japanese Miso Soup

How to Make Traditional Japanese Miso Soup

Miso soup is a staple in Japanese cuisine and is known for its comforting and nourishing qualities. While it may seem simple to make, there are a few key steps and ingredients that can take your miso soup to the next level. Here’s how to make traditional Japanese miso soup:


  • 4 cups dashi broth (made from kombu and bonito flakes)
  • 3 tbsp miso paste (white, yellow or red)
  • 1/2 block of firm tofu, cubed
  • 2-3 green onions, thinly sliced
  • 1/4 cup wakame seaweed, rehydrated


  1. First, make the dashi broth. Combine a 4-inch piece of kombu seaweed and 4 cups of water in a pot and let it soak for at least 30 minutes. Bring the pot to a boil, then add a handful of bonito flakes. Turn off the heat and let the broth sit for 5-10 minutes, then strain the solids from the broth.
  2. Rehydrate the wakame seaweed in a bowl of cold water for about 5 minutes, then drain.
  3. Bring the dashi broth to a simmer in a pot. Add the cubed tofu and cook for about 3-5 minutes, or until heated through.
  4. Remove the pot from the heat and let it cool slightly. In a small bowl, whisk the miso paste with a ladleful of the hot broth until smooth.
  5. Add the miso mixture back into the pot and stir gently to combine. Be careful not to boil the miso, as this will destroy its flavor and health benefits.
  6. Add the rehydrated wakame seaweed and green onions to the pot, then serve the miso soup immediately.

With these simple steps and quality ingredients, you’ll be able to make a comforting and nourishing bowl of traditional Japanese miso soup in no time. Enjoy!

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