Miso soup is a comforting bowl of umami-rich warmth that comes together in just 20 minutes. Silky tofu, tender seaweed, and delicate scallions create a harmonious blend of textures, while the savory miso broth offers a deeply satisfying flavor. Perfect for a quick lunch or a soothing dinner, this dish is both nourishing and effortless to prepare.
The earthy aroma of miso mingles with the subtle brininess of dashi, making every spoonful a delightful experience. Packed with probiotics and wholesome ingredients, this soup is as good for your body as it is for your soul. In less time than it takes to order takeout, you can enjoy a homemade bowl that’s both simple and deeply rewarding.
Ingredients for Miso Soup
- 1 (3-inch) piece kombu (gently rinsed)
- 4 cups water
- 3 tablespoons wakame dried seaweed (soaked in warm water to rehydrate)
- ¼ cup white miso paste (substitute with red miso for a stronger flavor)
- ⅓ cup chopped green onion (scallions work too)
- 6 ounces silken tofu, cubed (firm tofu can be used for a denser texture)
- Tamari, to taste (or soy sauce as an alternative)
Step-by-Step Instructions
- Prepare the kombu broth: Gently rinse the kombu piece. Place it in a medium pot with 4 cups of water and simmer gently for 10 minutes. Do not let it boil, as this can make the kombu bitter.
- Rehydrate the wakame: While the kombu simmers, soak the wakame in a small bowl of warm water for at least 5 minutes until it softens.
- Remove the kombu: After 10 minutes, take the kombu out of the pot and discard it.
- Mix the miso paste: In a small bowl, stir the miso paste with a few tablespoons of the hot broth until smooth. Then, stir this mixture back into the soup pot.
- Add the remaining ingredients: Drain the wakame and add it to the soup along with the chopped green onions and cubed tofu. Simmer over very low heat for 1 to 2 minutes to warm through.
- Season and serve: Taste the soup and season with tamari as needed. Serve immediately while hot.
Enhance Your Miso Soup with Toppings and Sauces
Add extra flavor and texture to your miso soup with toppings like sesame seeds, chili oil, or sliced mushrooms. For a creamy twist, drizzle in a bit of toasted sesame oil or a splash of soy sauce. These simple additions can elevate your soup to a restaurant-quality dish!
Perfect Pairings: Serving Suggestions
Miso soup pairs beautifully with steamed rice, sushi rolls, or a side of pickled vegetables. For a complete meal, serve it alongside grilled fish or a fresh salad. It’s also a great starter for a Japanese-inspired dinner!
Storing and Reheating Your Miso Soup
Store leftover miso soup in an airtight container in the fridge for up to 2 days. To reheat, gently warm it on the stove over low heat—avoid boiling to preserve the delicate miso flavor. Add a splash of water if the soup thickens too much.
Quick Tips for Time-Saving Prep
Save time by prepping ingredients ahead of time! Chop the green onions and cube the tofu the night before. You can also use instant dashi powder instead of kombu for a faster broth. These small steps make this already quick recipe even easier!
Customize Your Miso Soup: Recipe Variations
Experiment with different ingredients to make this recipe your own. Try adding shrimp, spinach, or udon noodles for a heartier version. Swap white miso for red miso for a deeper, richer flavor. The possibilities are endless!
Miso Soup
Ingredients
- 1 (3-inch) piece kombu
- 4 cups water
- 3 tablespoons wakame dried seaweed
- ¼ cup white miso paste
- ⅓ cup chopped green onion
- 6 ounces silken tofu, cubed
- Tamari, to taste
Instructions
- Gently rinse the kombu piece. Place it in a medium pot with the water and gently simmer for 10 minutes. Don’t let it boil, or the kombu flavor will turn bitter.
- Soak the wakame in a small bowl of warm water for at least 5 minutes to rehydrate.
- Remove the kombu from the soup. In a small bowl, stir the miso paste together with some of the hot broth until the mixture is smooth, then stir it back into the soup.
- Drain the wakame and add it to the soup pot along with the green onions and tofu. Simmer over very low heat for 1 to 2 minutes. Season to taste with tamari and serve.