Description
This authentic Japanese miso soup is light, savory, and deeply comforting. Made with dashi broth, miso paste, tofu, wakame seaweed, and scallions, it’s a probiotic-rich, plant-based dish perfect as a starter, side, or light meal. A simple, clean, and nourishing soup ready in under 20 minutes!
Ingredients
Scale
- 2 cups water
- 1 piece dried kombu (about 4 inches long)
- 1 tsp bonito flakes (optional, skip for vegetarian/vegan)
- 2 tbsp white or yellow miso paste
- ¼ cup silken tofu, cubed
- 1 tbsp dried wakame seaweed
- 2 tbsp chopped scallions
Instructions
- Prepare dashi: Soak kombu in water for 5 minutes, then bring to a gentle simmer. Remove kombu before boiling. If using bonito flakes, add them, steep 2 minutes, then strain.
- Hydrate wakame: Soak dried wakame in water 5–10 minutes, then drain.
- Dissolve miso: Mix miso with a little hot dashi in a small bowl until smooth. Stir back into pot (do not boil after this step).
- Add tofu & wakame: Stir gently into the soup. Heat through 2–3 minutes.
- Garnish & serve: Top with scallions and enjoy warm.
Notes
- Do not boil miso after adding—it kills probiotics and alters flavor.
- Use silken or soft tofu for best texture.
- For vegetarian/vegan: make kombu-only dashi and skip bonito flakes.
- Experiment with add-ins like mushrooms, spinach, or noodles.
- Store broth separately and add miso/tofu fresh for best leftovers.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup, Side Dish, Japanese Recipes
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 70
- Sugar: 2g
- Sodium: 700mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Miso Soup, Authentic Japanese Miso Soup, Vegan Japanese Soup, Easy Miso Recipe, Healthy Soup