The easiest homemade Miso Soup. Yes, you can make umami-rich, nutrient dense Miso Soup at home!

Kid-friendly and toddler-approved, Miso Soup is an easy favorite that I’ve been making for years.

Comforting. Delicious. Easy. Healthy.

Only 4 ingredients! On the table in 10 minutes!

If you haven’t started making Miso Soup at home, then it’s time to start!

What is Miso Soup?

Miso Soup is a Japanese soup made with dashi stock and miso paste. Both are pantry basics of Japanese home cooking, which makes Miso Soup especially easy to make at home.

Commonly, a small cup of umami-rich Miso Soup accompanies a meal at Japanese restaurants. But it’s so tasty and satisfying, I often make it at home as a stand alone meal or snack.

As a child, my Korean grandma often made Miso Soup when I was feeling sick or under the weather. Today, I do the same for my kids. There’s truly nothing more comforting than a bowl of easy Miso Soup.

Ingredients:

Only 4 ingredients!

• Miso paste. Mild and sweet Shiro (White) Miso paste works best. Tightly wrapped, it keeps a long time in the fridge. I don’t recommend low-sodium miso paste as it leaves a strange aftertaste.
• Dashi. Japanese stock/soup base that adds another layer of flavor and nutrition. (See notes below).
• Tofu. A plant-based protein that absorbs all that delicious miso flavor. Medium to firm tofu is easier to cube but silken tofu also works.
• Wakame. Dried seaweed flakes adds more flavor and nutrition.

For variety and nutrition, add:

• Shitake mushrooms (adds texture and flavor)
• Enoki Mushrooms (different texture than shitake)
• Chili peppers (for a spicy version)
• Spinach (wilts nicely)
• Spring or green onions (adds flavor + texture)

How to make Easy Homemade Miso Soup:

The method is so simple and easy!

1. Make Dashi (or use water, if you don’t have it).
2. Turn off the heat and whisk in the miso paste.
3. Add diced tofu and wakame. Cover and let the residual heat warm everything through.
4. Serve immediately and enjoy!

Watch How to Make it:

What is Dashi?

Dashi is Japanese soup stock. Many Asian soup recipes require Dashi the way Western recipes require chicken or vegetable stock.

Dashi is usally made from dried shrimp, mushrooms, anchovies, kombu (dried seaweed), bonito (dried skipjack tuna). But Dashi can be easily veganized or customized to your liking.

Although optional, Dashi adds a delicious layer of flavor, plus a boost of added nutrition.

How do I make Dashi?

A key component of Miso Soup, there are several ways to make Dashi at home:

• Instant Dashi Granules. The fastest and easiest way. A spoonful of dried granules, stirred into hot water, does the trick. Ex. Hondashi (primary ingredient: Bonito, which is a type of tuna).

• Kombu + Bonito flakes + Dried Shitake Mushrooms. The classic way to make Dashi. You’ll need to buy each element separately and remove with a fine mesh strainer at the end. The method is simple (simmer with water for 20 minutes, then steep for another 20 minutes) but can be time consuming. Can be made in advance.

• Dashi Packs. A modern, convenient way to make Dashi. All the elements are bundled in a ready-made satchel! Simply toss into a pot and remove when done.

*My preferred method is instant Dashi granules because it’s so fast and easy. Although I use Dashi packets from time to time. The recipe card below includes both options.

Of course, you can still make delicious homemade Miso Soup without Dashi. Just use water instead.

PRO Tips:

• Make Dashi. Although optional, making dashi will really elevate your Miso soup.
• Utilize residual heat. When the dashi stock + miso paste is hot, add the wakame and cubed tofu. Cover for 5 minutes (heat turned off) and let the residual heat rehydrate the wakame and warm the cubed tofu.
• DO NOT BOIL Miso paste! Boiling miso results in the loss of nutrition and flavor.

Other Asian soups to enjoy:

• Dak Gomtang (Korean Chicken Soup)
• Doenjang Jjigae (Soybean Paste Stew)
• Khori Gomtang (Oxtail Soup)
• Instant Pot Ginger Chicken Soup