Active Time
10 minutes
Total Time
20 minutes
Packed with umami-rich ingredients, miso soup is a Japanese mainstay. Though it’s commonly enjoyed for or with breakfast, heartier variations may be served for lunch or dinner. At its core miso soup consists of fermented soybean paste stirred into dashi—a delicate oceanic stock made with kombu (a type of sea kelp) and katsuobushi (a.k.a. bonito flakes), which is used extensively in Japanese cooking. The flavorful broth may be garnished with an array of ingredients, including daikon radishes, clams, dried seaweed, tofu, and more.
This simple miso soup recipe calls for silken tofu, scallions, and shiro miso (sometimes called sweet or white miso paste), which is made with both soybeans and rice, and offers a somewhat milder flavor than other types of miso, such as aka (red miso paste) or hatcho (a very dark, robust variety made exclusively with soybeans). (Read more in our guide to miso.) The resulting soup is balanced and complex, with generous cubes of soft tofu and tender but chewy pieces of rehydrated wakame seaweed. A garnish of thinly sliced green onions adds fresh bite to the dish. Try it with a classic Japanese breakfast spread of rice, eggs, fish, and pickles.
Ingredients
6 servings
Preparation
Step 1
Combine wakame with warm water to cover by 1 inch and let stand 15 minutes, or until reconstituted. Drain in a sieve.
Step 2
Stir together miso and ½ cup Dashi in a bowl until smooth. Heat remaining dashi in a saucepan over moderately high heat until hot, then gently stir in tofu and reconstituted wakame. Simmer 1 minute and remove from heat. Immediately stir in miso mixture and scallion greens and serve.
Editor's note: The recipe was originally published in the May 2000 issue of ‘Gourmet’ and first appeared on Epicurious in August 2004. Head this way for more of our favorite Japanese soups →
Leave a Review
Reviews (55)
Back to Top@Maui4me The recipe clearly shows the ingredient dashi which is prepared with Kombu and bonito. The inclusion of these ingredients was implied. Hmmm indeed.
Konacook
Seville, Spain
9/10/2019
Where was the kombu (kelp)? All miso soup I've tried was a combination of simmering a piece of kombu into water for a time, remove it, ratchet up the heat and adding katsuobushi (bonito) flakes that makes it become Awase dashi. Strain out the flakes in the hot stock and then adding appropriate amounts of yellow or white miso. Hmm.
Maui4me
4/13/2019
Made this using homemade dashi and think it had great flavor. I did use the full 1/2 cup of wakame and as other reviews have mentioned it was FAR too much. The next time I prepare this I'll cut it back to 1/8 cup as the soup was more of a seaweed stew. That being said, flavor was on point. Added some shitake mushrooms and look forward to making it again.
steadfastchan
Atlanta, GA
9/11/2017
I made this using red miso, which I've been told is more typically used in Korean dishes. I liked it's stronger taste though. I made this for a Japanese dinner I hosted recently and some of my guests declared it better than the usual restaurant miso they enjoy.
nbrenton
Burnaby, BC
12/4/2016
A wonderful recipe. It is absolutely chock full of tofu and other ingredients if you follow the recipe exactly, but if you are ore of a broth person like me I'd go with a bit less stuff when making it. I also used veggie stock instead of bonito flakes to make this dish vegetarian and it turned out great. Highly recommend this recipe. It's easy to make and tastes wonderful!
salamander329
NJ, USA
11/26/2016
On a whim I made this recipe once. I've made it many times since and every time I'm delighted with the result. I'll be referring to this recipe in my memoires
fuzzyvagina
Amsterdam, NL
8/23/2014
I've struggled with trying to find a great Miso soup recipe for my vegetarian family. Does anyone have a clue what to do in lieu of the bonito that will taste as good?
mmedrek
Bethesda, MD
9/12/2013
Easy to make, with lovely flavor, just like the soup at my favorite Japanese restaurant. I made the Dashi using the nested recipe link, purchasing the Kombu and Bonita flakes at a local asian market. I believe using authentic ingredients to be especially important to the success of this recipe. Preparation took all of 20 minutes. Like other reviewers, I cut the seaweed down to 1/4 cup, as I found that was plenty for my tastes. Definitely a new staple in my house.
galsmiley
Sparta, NJ
12/24/2012
Tastes great and authentic. I went to the local Nijiya Japanese food supermarket to get the ingredients. Next time I wouldn't use as much wakame (maybe 1/4 cup dried?).
Anonymous
Palo Alto,CA
8/12/2012
Just like the restaurant!! Will add pork next time. Excellent! Use the right ingredients - no substitutions!!
stoli
Tamarac, FL
3/18/2012
Quick, easy and perfect. Can throw it together with things kept around the house; great for a sick day. Our kids love it -- keep begging for extra tofu!
Anonymous
Tulsa, OK
9/7/2011
This is just delish, a traditional and respectfully Japanese preparation. I've been going through a dashi/miso soup thing lately, and have been eating it hot with any combination of mushrooms, sweet potato/winter squash, peas, Chinese cabbbage, carrots, sliced fish, and noodles. I even eat it for breakfast (BEFORE adding miso) by slowly stirring beaten egg into simmering dashi like egg drop soup, then doctoring further. This is even good cold, like for breakfast. Very versatile and one of my current faves.
gaia1214
Beantown
7/8/2011
Pretty easy to make and tastes great. I added shitake mushrooms and liked the amounts of tofu and seaweed this recipe has in the soup. I'll definitely make it again.
shrushanti
Tulsa, OK
5/14/2011
Super easy and so delicious, though I've never had so much seaweed in any miso soup I've ordered in a Japanese restaurant. 1/2 c. dried wakame resulted in almost 2 cups. So I only put half that amount in the soup and it was perfection.
David__H
London, ON
3/8/2011
Most excellent. As a addition, do not ever boil Miso, because boiling can kill the friendly bacteria in Miso. The good bacteria make for happy bowel absorption nutrition.
rdickens
Mora, NM, USA
2/17/2011
See Related Recipes and Cooking Tips
23 Miso Recipes for More Subtly Savory Flavor in Every Bite
The fermented soybean paste adds salty-sweet umami to soups, stir-frys, and even desserts.What Is Miso, and How Do I Choose the Right One for What I’m Cooking?
There are over 1,300 types of miso produced globally. We’re diving into the ingredient’s rich history, plus how to shop for, store, and cook with miso paste.37 Tofu Recipes for Silky Soups, Hearty Salads, and Crispy Snacks
What do we love most about tofu? Its versatility.Our 53 Best Soup Recipes for When You Need a Little Extra Comfort
Cozy up to classic chicken noodle, cheesy chicken tortilla, and soul-warming pho.A Weekend's Worth of Our Favorite Japanese Recipes
This weekend game plan is all about flavorful broths, comforting stews, and simple (but colorful!) presentations.17 Ways to Make the Most Out of Miso
The secret to extra-savory flavor is in your fridge.
