Print

Homemade Miso Soup

Homemade Miso Soup
Print Recipe

This homemade miso soup recipe is a comforting, quick, and nutritious Japanese soup that combines flavorful miso paste with dashi broth, tofu, wakame seaweed, and fresh green onions. Perfect for busy days or cozy evenings, it’s easy to prepare in under 15 minutes using simple pantry ingredients and customizable to suit various dietary needs.

Ingredients

Scale

Base Ingredients

  • 4 cups dashi stock (vegetable or instant dashi)
  • 2–3 tablespoons miso paste

Soup Ingredients

  • ½ cup firm tofu, cut into small cubes
  • 1 tablespoon dried wakame seaweed
  • 2 tablespoons freshly chopped green onions

Instructions

  1. Prepare the Dashi Broth: Begin by warming 4 cups of dashi stock in a pot over medium heat. If using instant dashi granules, dissolve the specified amount in hot water and bring it to a gentle simmer. This broth forms the savory backbone of your miso soup.
  2. Soften Wakame Seaweed: While the stock heats, place about 1 tablespoon of dried wakame seaweed in a small bowl of water to rehydrate for 5 minutes. Once hydrated, drain and chop it into bite-sized pieces to stir into the soup later.
  3. Add Tofu: Cut ½ cup of firm tofu into small cubes and gently add to the simmering broth. Let it warm through for 2-3 minutes, being careful not to break the pieces apart while stirring.
  4. Mix in the Miso Paste: Remove a ladle of broth and dissolve 2-3 tablespoons of miso paste into it using a spoon or whisk. This step ensures the miso fully incorporates without clumping. Slowly stir the miso mixture back into the pot over low heat — avoid boiling as it can damage the delicate flavor and probiotics.
  5. Add Wakame and Green Onions: Finally, stir in the rehydrated wakame seaweed and sprinkle 2 tablespoons of freshly chopped green onions. Give it a gentle mix and remove the soup from the heat right away to preserve freshness.

Notes

  • Use Quality Miso: Choose organic or traditionally fermented miso for the best flavor and health benefits.
  • Don’t Boil: Keep the soup just below simmering after adding miso to maintain its taste and texture.
  • Prep Ahead: Rehydrate wakame and chop onions in advance for a faster cooking process.
  • Customize Wisely: Add fresh ingredients last to keep them vibrant and crunchy.
  • Use Low-Sodium Options: Select low sodium dashi or miso paste to control salt levels in your soup.
  • Storage: Refrigerate leftovers in an airtight container within two hours; consume within 2 days for optimal freshness. Avoid freezing.
  • Reheating: Reheat gently on low heat without boiling to preserve delicate flavors.

Nutrition

Keywords: miso soup, homemade miso soup, Japanese soup, quick soup recipe, healthy soup, tofu soup, vegan miso soup, gluten free soup

Find it online: https://marycorner.com/homemade-miso-soup/