Craving Something Warm, Comforting, and Ready in 20 Minutes?
If you love that rich, savory miso soup from your favorite Japanese restaurant, you’re in for a treat! This easy homemade miso soup is packed with deep umami flavor, silky tofu, and nutrient-rich seaweed—all made with simple ingredients in just 20 minutes. Whether you’re looking for a quick, cozy meal or a flavorful side, this miso soup delivers big taste with minimal effort. Let’s dive in!
Homemade Miso Soup Recipe
Ingredients
- 1 piece (3-inch) kombu
- 4 cups water
- 3 tbsp wakame (dried seaweed)
- ¼ cup white miso paste (shiro miso)
- ⅓ cup chopped green onions
- 6 oz silken tofu, cubed
- Tamari, to taste
Instructions
Make the Dashi
- Rinse the kombu and place it in a medium pot with water.
- Heat over low and gently simmer for 10 minutes. Do not let it boil, as this can make the broth bitter.
- Remove and discard the kombu.
Rehydrate the Wakame
- Place the wakame in a small bowl and cover with warm water.
- Let it sit for 5 minutes—it will expand significantly! Drain and set aside.
Add the Miso Paste
- In a small bowl, whisk the miso paste with a ladle of hot dashi until smooth.
- Stir the miso mixture back into the soup to ensure even distribution.
Assemble the Soup
- Add the tofu, green onions, and rehydrated wakame to the pot.
- Simmer on low heat for 1–2 minutes, just until warmed through.
Serve & Enjoy
- Season with tamari to taste.
- Serve hot and enjoy as a side dish, appetizer, or light meal.
Nutrition
Tips for the Best Miso Soup
Avoid boiling after adding miso: This preserves the probiotics and keeps the flavor balanced.
Customize with veggies: Shiitake mushrooms, daikon radish, bok choy, or carrots add extra depth.
Pair with Japanese dishes: Enjoy alongside rice, sushi, or soba noodles for a complete meal.
This easy miso soup recipe is a staple in our kitchen—once you try it, it might become one in yours too!