A warm, nourishing staple in Japanese cuisine, homemade miso soup is a simple yet deeply flavorful dish that I keep coming back to. With its savory, umami-rich dashi broth and the comforting blend of soft tofu, wakame seaweed, and fresh scallions, it’s a go-to comfort food that comes together in just 15 minutes. Whether I want something light and cozy on a weeknight or a traditional start to a Japanese-style meal, this soup never disappoints.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
4 cups water
1 (4x4 inch) piece kombu (dried kelp)
½ cup bonito flakes (optional for vegetarian, omit)
3 tablespoons white or yellow miso paste
½ cup soft tofu, cut into small cubes
2 tablespoons dried wakame seaweed
2 scallions, thinly sliced
Directions
I start by soaking the kombu in water for 10–15 minutes in a saucepan to soften it.
Then I gently bring it to a simmer over medium heat, removing the kombu just before it boils.
If I’m using bonito flakes, I add them next and simmer for 2 minutes before turning off the heat and letting it steep for another 5 minutes. After straining, I’m left with a beautiful dashi broth.
In a separate bowl, I whisk the miso paste with a few spoonfuls of hot dashi to dissolve it smoothly. Then I stir it back into the pot—careful not to boil the soup at this point to preserve the delicate flavor of the miso.
I add the tofu and wakame, letting them warm and rehydrate in the broth for a couple of minutes.
Finally, I ladle the soup into bowls and top it with fresh scallions.
Servings and timing
Prep Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Servings: 2 servings
Calories: 70 kcal per serving
Variations
I often switch things up depending on what I have on hand or who I’m serving:
Spicy Miso Soup: I stir in a bit of chili paste or a few drops of sesame oil for a little heat.
Mushroom Miso Soup: I add sliced shiitake or enoki mushrooms for extra depth and texture.
Noodle Miso Soup: I toss in a handful of soba or udon noodles to make it a more filling meal.
Greens: Spinach or baby bok choy can be added for an extra boost of nutrition.
Miso Varieties: I alternate between white (shiro) and yellow miso for different flavor profiles—white is milder, while yellow adds a deeper taste.
Storage/Reheating
Miso soup is best enjoyed fresh, but if I have leftovers, here’s how I handle them:
Storage: I keep the soup in an airtight container in the fridge for up to 2 days.
Reheating: I reheat it gently on the stove over low heat and avoid boiling to keep the miso flavor intact. I usually add fresh scallions right before serving again.
Freezing: I don’t recommend freezing miso soup, as the texture of the tofu and seaweed can suffer.
FAQs
What kind of miso should I use for this soup?
I typically use white (shiro) or yellow miso for a balanced flavor. Red miso is stronger and saltier, so I use it sparingly if I want a bolder taste.
Can I make miso soup without bonito flakes?
Yes, I often skip the bonito flakes for a vegetarian version. The kombu alone makes a delicious dashi broth with plenty of umami.
Is miso soup gluten-free?
Miso paste is usually gluten-free, but I always check the label to be sure. Some miso can be made with barley or other gluten-containing grains.
Can I use firm tofu instead of soft?
I prefer soft or silken tofu for its delicate texture, but firm tofu works too—it just adds a bit more bite to the soup.
How can I make this soup more filling?
To turn it into a meal, I sometimes add noodles, mushrooms, or extra tofu. A boiled egg on top is also a great addition for protein.
Conclusion
This homemade miso soup is everything I want in a comforting bowl: warm, nourishing, full of umami, and beautifully simple. It’s one of those recipes I turn to again and again, whether I need a quick starter or a light lunch. Once I master the basics, it’s easy to customize and adapt to any season or craving.
Recipe:
Homemade Miso Soup
- Total Time: 15 minutes
- Yield: 2 servings
- Diet: Gluten Free
Description
A warm and nourishing Japanese soup made with a simple dashi broth, miso paste, tofu, seaweed, and scallions. Ready in just 15 minutes, it's perfect as a light meal or appetizer and can easily be customized or made vegetarian.
Ingredients
4 cups water
1 (4x4 inch) piece kombu (dried kelp)
½ cup bonito flakes (optional)
3 tablespoons white or yellow miso paste
½ cup soft tofu, cut into small cubes
2 tablespoons dried wakame seaweed
2 scallions, thinly sliced
Instructions
- Soak the kombu in 4 cups of water in a saucepan for 10–15 minutes to soften it.
- Bring the water to a gentle simmer over medium heat, then remove the kombu just before it boils.
- Add bonito flakes (if using), simmer for 2 minutes, then turn off the heat and steep for 5 minutes. Strain the broth to remove flakes.
- In a small bowl, whisk miso paste with a few spoonfuls of hot dashi until smooth, then stir it into the pot. Do not boil after adding miso.
- Add the tofu and wakame seaweed, and let them warm and rehydrate for 2–3 minutes.
- Ladle the soup into bowls and garnish with sliced scallions. Serve warm.
Notes
Do not boil the soup after adding miso paste to preserve flavor and probiotics.
Use white or yellow miso for a mild, balanced flavor; red miso is saltier and bolder.
For a vegetarian version, omit the bonito flakes.
Add noodles, mushrooms, or greens for a heartier version.
Reheat gently over low heat; avoid boiling leftovers.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 70
- Sugar: 1g
- Sodium: 650mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
