Homemade miso soup — a quick, easy 10-minute recipe for a classic Japanese favorite. With only five simple ingredients, you can make a flavorful bowl at home.

Miso Soup

I love starting a Japanese meal with a warm bowl of miso soup. It’s light and comforting without being heavy, making it the perfect starter. One of my most memorable bowls was at a tiny sushi stall near the fish market in Japan — the sushi was exceptional, and the simple, well-made miso soup made the whole experience unforgettable.

Until recently I had never made miso soup at home, and I was surprised by how simple it is. In about 10 minutes you can have a bowl that rivals restaurant versions. It’s no wonder miso soup is a staple in Japanese meals.

Common questions about making miso soup

What is miso soup and what is in miso soup?

Miso soup is a classic Japanese broth-based soup made from dashi (stock) and miso paste, often served with wakame (dried seaweed), tofu, and sliced green onions. These basic ingredients create a clean, savory flavor.

How to make miso soup?

It’s very quick to prepare:

1. Soak the dried wakame in warm water to rehydrate it.
2. Prepare the dashi stock, whisk in the miso paste, then add tofu and wakame and warm through for a few minutes.

Is miso soup gluten free?

Sometimes. Some miso pastes contain barley or other gluten-containing grains. If you need a gluten-free version, check the miso label or choose a certified gluten-free miso.

Is miso soup vegan?

Traditional miso soup uses dashi made from fish, so it isn’t vegan. You can make a vegan version by using a vegetable-based stock or kombu (kelp) dashi, though the flavor will differ from fish-based dashi.

Is miso soup healthy?

Miso soup is nutrient-rich and light. It contains vitamins and minerals and can be soothing when you’re under the weather, similar to other comforting clear soups.

Tips and variations

• You can use white (shiro), red (aka), or awase miso. White miso is milder and slightly sweet, red miso is stronger and saltier, and awase is a balanced blend. White miso is a great choice for a subtle, traditional soup.
• Add sliced mushrooms, thinly sliced daikon, or baby spinach to vary the texture and flavor.
• Most ingredients can be found at well-stocked grocery stores or Asian markets. If unavailable locally, many specialty items are easy to purchase online.

Simple miso soup recipe

Yield: 4 people

Miso Soup

Homemade miso soup — a quick and easy 10-minute recipe for a classic Japanese dish using five simple ingredients.

Prep Time
2 minutes

Cook Time
10 minutes

Total Time
12 minutes

Ingredients

• 1 tablespoon dried wakame
• 3/4 cup warm water
• 5 cups dashi
• 1/4 cup miso paste
• 4 ounces tofu, diced
• 2 tablespoons green onions, thinly sliced

Instructions

1. Place wakame in a bowl with 1/4 cup warm water. Let sit 10 minutes, then drain any excess liquid.
2. Prepare dashi in a large pot according to package directions. Whisk in the miso paste until smooth, keeping the heat low so the miso does not boil.
3. Add diced tofu and the rehydrated wakame to the pot. Warm over medium-low heat for 3–4 minutes. Serve in bowls and garnish with sliced green onions.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving:
Calories: 105
Total Fat: 5g
Saturated Fat: 1g
Trans Fat: 0g
Unsaturated Fat: 3g
Cholesterol: 3mg
Sodium: 1099mg
Carbohydrates: 5g
Fiber: 1g
Sugar: 1g
Protein: 12g

Nutritional values are approximate and depend on the specific ingredients used.