Traditional Miso Soup Recipe

Miso soup traditional Japanese recipe with tofu cubes wakame seaweed and scallions in spoon

This soul-warming miso soup brings authentic Japanese flavors home with rich dashi broth, silky tofu, and wakame seaweed. Every spoonful delivers comforting umami that transports you to a cozy Tokyo kitchen, creating memories of warmth and nourishment.

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Course : Appetizer, Soup

Cuisine : Asian, Japanese

Prep Time : 10

Cook Time : 35

Soaking Time : 30

Total Time : 1 15

Servings :

Calories : 85kcal

Cost : $4.25

Author : Aliana Recipes

Equipment

1 Large saucepan To prepare dashi broth and cook soup
1 Fine mesh strainer To strain dashi and dissolve miso paste
1 Paper towels To line strainer for clear broth
1 Tongs To remove kombu from hot water
1 Chopsticks or fork To whisk miso paste smooth

Ingredients

▢ 6 cups cold water - for dashi base
▢ 1 sheet 15g dried kombu seaweed - approximately 6x6 inches
▢ 1½ cups dried bonito flakes packed - for umami depth
▢ 12 ounces soft silken tofu - cut into ½-inch cubes
▢ 4 whole scallions - thinly sliced
▢ 2 tablespoons dried wakame seaweed
▢ ⅓ cup white miso paste

Instructions

Soak the Kombu Combine cold water and kombu in a large saucepan. Let it soak for 30 minutes to extract those essential umami flavors that make authentic dashi broth.
Prepare the Dashi Broth Heat to medium-low until water almost simmers. Remove kombu with tongs, then add bonito flakes when water reaches a simmer. Turn off heat and let flakes soak for 2 minutes for lighter flavor, or up to 10 minutes for intense umami.
Strain the Dashi Broth Line a fine-mesh strainer with paper towel. Slowly pour broth through strainer into another bowl, removing all bonito flakes. Avoid pressing the flakes to prevent bitterness. Return clean broth to saucepan.
Heat the Tofu Add cubed tofu and half the scallions to broth. Cook over medium-high heat until boiling. Add wakame seaweed and turn off heat immediately.
Add the Miso Place miso paste in a fine-mesh strainer and lower into hot broth. Use chopsticks or fork to whisk miso until completely dissolved. This prevents lumps and ensures smooth, silky texture.
Final Heating and Serving Heat soup over medium-high until it almost reaches a simmer, then remove from heat. Never let miso soup boil as it destroys the delicate flavors. Serve warm garnished with remaining scallions.

Notes

The secret to perfect Miso Soup lies in respecting the miso paste and never letting it boil. This creates that authentic Japanese comfort that warms your soul, bringing families together around bowls of nourishing tradition that taste like pure love.

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