Miso Soup – 15 Min Easy + Authentic! (VIDEO)

Miso Soup Ingredients

Key Tip

Miso 101

• Miso (味噌) is an ingredient used commonly in Japanese cooking. It is made from fermenting soybeans. I love the savory flavor it adds to any dish – it adds a lot of umami to anything you use it in.
• There are different types of miso paste, the most common being white (shiro), red (aka), and brown (genmai).
  • White miso is made from rice and has a slightly nuttier, sweeter flavor; it is milder and sweeter
  • Red miso is made with soybeans and provides a natural savory, umami flavor; it is stronger and saltier
  • Brown miso falls in between.
• You can use any of the three miso pastes or use a combination of both – try and adjust to your own preference!

Dashi Stock

• 5 cups water
• 1 piece kombu, dried kelp
• 1 cup dried bonito flakes or 1 tablespoon hondashi powder

Miso Soup + Toppings

• 5 tablespoons red or white miso paste
• ¼ cup dried wakame seaweed
• 3 scallions, thinly sliced (whites and greens)
• 1 package firm or extra firm tofu, cubed
  • Love tofu but don’t eat it enough? Try these recipes: Mapo Tofu, Chinese Silken Tofu, Salt and Pepper Tofu, Korean Braised Tofu, or Spicy Honey Garlic Tofu!

Key Tip

What is Dashi?

Dashi is Japanese soup stock that is used in many Japanese dishes. It has a unique, rich, umami-packed savory flavor. It is commonly made from water and two components: dried seaweed (kombu) and dried bonito flakes (katsuobushi).

You can make dashi in several different ways or purchase liquid dashi (stock):

• from scratch with kombu (dried seaweed) and katsuobushi (aka bonito flakes, or skipjack tuna flakes)
• with a dashi packet
• with dashi powder

For this recipe, you can use kombu and either Hondashi (dashi) powder or bonito flakes.

If you do not have dashi powder in your pantry, I would recommend purchasing it. Dashi powder has a long shelf life and is extremely convenient to use because it only needs to be mixed with water. It’s used in a lot of Japanese dishes, so it’s a great item to have in your pantry!

If you use liquid dashi, be sure to use the same measurements as the recipe calls for water and omit the dashi powder.

Dashi is used in a lot of Japanese cooking, like for Cold Soba Noodles (Zaru Soba) and Beef Gyudon.

Miso Soup: Step-By-Step Recipe Instructions

1. Make the Dashi (Stock)

In a pot add the water and kombu over medium low heat. Let simmer for about 10 minutes until the kombu has just softened and remove. Do not overcook the kombu, otherwise it will be slimy and turn bitter.

Add either the bonito flakes or hondashi powder, whichever you are using. Bring to a boil and simmer for 15-20 seconds until the powder has dissolved or the flavor from the flakes have been extracted into the broth. If using bonito flakes, use a fine mesh strainer to strain out the bonito flakes. I show the bonito flakes method below:

2. Add the Miso

Mix the miso paste into the broth and mix using a whisk until dissolved. Alternatively, press the miso paste through a fine mesh strainer.

3. Finish the Miso Soup with Add-Ins

Add the cubed tofu, dried wakame seaweed and scallions to the broth. Heat over medium low until the seaweed has been rehydrated and the tofu is warmed through. Serve immediately and enjoy!

What Should I Serve with Miso Soup?

Miso Soup is most commonly served as a side alongside Japanese food – so have your Miso Soup with Chicken Karaage (or Air Fryer Chicken Karaage), Chicken Katsu (Air Fryer Chicken Katsu) or Pork Katsu alongside homemade Tonkatsu Sauce and (hibachi) Benihana Fried Rice!

Storage, Reheating, and Make Ahead Tips

To store: I recommend storing the Miso Soup and add-ins (seaweed, tofu, scallions) separately – store in separate airtight containers in the refrigerator for up to 3-4 days. Separating the Miso Soup and condiments ensures that the toppings do not get water logged in the refrigerator.

To reheat: Heat the broth over medium heat until warmed through about 2-3 minutes. Add the leftover tofu, seaweed and scallions and heat until just warmed through, about 1 minute.

If you tried this Miso Soup Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!

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5 from 1 vote

Miso Soup – Easy and Authentic! (VIDEO)

By: Chris Joe

Servings: 4

Prep: 5 minutes mins

Cook: 10 minutes mins

SaveSaved

Authentic Miso Soup only takes 15 minutes and is so easy to make! It is so simple but so delicious – warm, comforting, and full of savory flavor! Make it at home to enjoy with your favorite dishes or whenever you need an easy and delicious soup!

Equipment

• Mesh Strainer

Ingredients 

1x2x3x

Dashi Stock

• ▢ 5 cups water
• ▢ 1 piece kombu, dried kelp
• ▢ 1 cup dried bonito flakes (packed), or 1 tablespoon hondashi powder

Miso Soup + Toppings

• ▢ 4 tablespoons red or white miso paste
• ▢ ¼ cup dried wakame seaweed
• ▢ 3 scallions, thinly sliced (whites and greens)
• ▢ 1 package firm or extra firm tofu, cubed

Instructions 

• In a pot add the water and kombu and heat over high heat until the water just begins to bubble. Turn the heat to medium low and let the kombu for 10 minutes until the kombu has just softened and remove. Do not overcook the kombu, otherwise it will be slimy and turn bitter.
• Add the bonito flakes or hondashi powder. Bring to a boil and simmer for 15-20 seconds until the powder has dissolved or the flavor from the flakes have been extracted into the broth. If using bonito flakes, use a fine mesh strainer to strain out the bonito flakes into a large measuring cup.
• Mix the miso paste into the broth and mix using a whisk until dissolved. Alternatively, press the miso paste through a fine mesh strainer.
• Add the cubed tofu, dried wakame seaweed and scallions to the broth. Heat over medium heat until the seaweed has been rehydrated and the tofu is warmed through. Serve immediately and enjoy!

Notes

Key Tips

Miso Types

• • Miso (味噌) is made from fermenting soybeans and is an ingredient used commonly in Japanese cooking.

• • There are different types of miso paste, the most common being white (shiro), red (aka), and brown (genmai).

• • You can use any of the three miso pastes or use a combination for Miso Soup.

Use a Whisk or a Mesh Strainer

• • Miso can be tricky to mix completely into the dashi – here are two ways to ensure it is dissolved well:
    • • Mix the miso paste into the broth and use a whisk
    • • Press the miso paste through a fine mesh strainer

•  

Storage and Reheating

To store: I recommend storing the Miso Soup and add-ins (seaweed, tofu, scallions) separately – store in separate airtight containers in the refrigerator for up to 3-4 days. Separating the Miso Soup and condiments ensures that the toppings do not get water logged in the refrigerator.

To reheat: Heat the broth over medium heat until warmed through about 2-3 minutes. Add the leftover tofu, seaweed and scallions and heat until just warmed through, about 1 minute.

Nutrition

Calories: 170kcalCarbohydrates: 1gProtein: 0.2gFat: 0.02gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.003gSodium: 18mgPotassium: 25mgFiber: 0.2gSugar: 0.2gVitamin A: 90IUVitamin C: 2mgCalcium: 16mgIron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soup

Cuisine: Japanese

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