Homemade Miso Soup – A quick and easy 10-minute recipe for a classic Japanese dish! All you need is 5 simple ingredients to make delicious miso soup at home!
Getting a nice, warm bowl of miso soup before my meal is one of my favorite parts of going out for Japanese food. It is so light and flavorful while also not not filling you up too much right before your meal. I think the best bowl of miso soup I have ever had was in Japan at a little sushi stall next to the fish market. Maybe it was the combination of the best sushi I’ve ever had and the relaxing vibes but it was a very memorable meal after waiting in line for at least 90 minutes. You can see that little bowl of miso soup in all of it’s glory below!
Somehow, I had never actually made miso soup myself until really recently. I was amazed how truly easy it was to make. Go make it, trust me! It will be just as good as miso soup from a restaurant and it only takes 10 minutes! There is a reason it is consumed so frequently in Japan!
Make sure to check out the rest of the recipes in my Japanese recipe collection HERE!
Common questions about making miso soup
What is miso soup and what is in miso soup?
Miso soup is a simple Japanese soup that can be served with any meal that consists of just a few ingredients: dashi (stock), miso paste, wakame (seaweed), tofu, and green onions.
How to make miso soup?
Miso soup is very easy to make, taking just a few minutes start to finish.
- Bring dashi and miso pasteto almost a boil in a pot
- Add tofu and wakame to the dashi and cook for 3 minutes.
Is miso soup gluten free?
Sometimes miso soup is gluten free. There can be gluten in some types of miso paste but gluten free varieties are available so just check when you are purchasing it.
Is miso soup vegan?
Traditional miso soup is not vegan as it is made using dashi, a stock that has fish as an ingredient. It is possible to use a vegan-friendly vegetable based stock but it will taste different than dashi-based miso soup.
Is miso soup healthy?
Miso soup is rich in vitamins and minerals and much like chicken noodles soup, it is great when you are feeling sick.
Other tips and tricks on this miso soup recipe
- You can use any type of miso – white, red, or awase. White (shiro miso) is very mild and sweeter with a light coloring (I used white miso in this soup). Red miso (aka miso) is much stronger with a deeper coloring, it is well suited for strong dishes. Awase is a mix of red and white miso so it is a good middle ground between the two flavor-wise. Personally, I like white miso in miso soup as it makes it a very subtle soup.
- While most miso soups tend to stick to the same basic ingredients, you can add sliced mushrooms if you want to mix it up a bit.
- You may be able to find all of the ingredients for this recipe at your local grocery store but if you can’t they are all on Amazon for a really reasonable price.
Can’t get enough of this miso soup recipe? Try these other recipes!
- 1 tablespoon dried wakame
- 3/4 cup warm water
- 5 cups dashi
- 1/4 cup miso paste
- 4 ounces tofu, diced
- 2 tablespoons green onions, thinly sliced
- Place wakame in a bowl with 1/4 cup warm water. Let sit 10 minutes and then pour out excess liquids.
- In a large pot, prepare dashi according to the instructions on the packaging and whisk in miso paste.
- Add the tofu and wakame to the pot. Cook over medium-low heat for 3-4 minutes. Serve topped with green onions.
- Emerald Cove Silver Grade Wakame (Dried Seaweed), 1.76 Ounce Bag
- Ajinomoto - Hon Dashi (Soup Stock) 4.23 Oz.
- Hikari Organic Miso Paste, White, 17.6 oz
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Amount Per Serving: Calories: 105 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 3mg Sodium: 1099mg Carbohydrates: 5g Net Carbohydrates: 0g Fiber: 1g Sugar: 1g Sugar Alcohols: 0g Protein: 12g