How to make Easy 5-minute Miso Soup Recipe

5 from 1 vote

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

Prep Time2

Cook Time3

Course: Soup

Cuisine: Asian, Japanese

Keyword: Miso, Soup, Tofu, Wakame

Servings: side

Calories: 59kcal

Author: Lis Lam

4 cups water
2 Tbsp Shiro Miso Paste *not the low-sodium kind
1 Tbsp dried seaweed flakes (wakame)
1/2 block tofu *firm to extra firm is easier to handle but any kind of tofu works
1 tsp Hondashi *or other instant dashi granules
1 green onion, finely minced *optional

Heat water. Bring water to a boil in a medium saucepan. Turn off the heat and add the instant dashi powder. Add miso paste and whisk until no big chunks remain.
Dice tofu. While the water comes to a boil, finely dice the tofu into 1/4-inch cubes with a sharp knife.
Add tofu and dried seaweed. To the hot broth, add the cubed tofu and wakame. Immediately cover with a lid. (Make sure the heat is tuned OFF.) The residual heat will gently warm the tofu and rehydrate the wakame seaweed, about 2-3 minutes. If the soup gets too cold, gently reheat soup until steaming. MAKE SURE THE SOUP DOES NOT BOIL!!
Serve. Add chopped green onions, if using. Serve steaming hot, in bowls. Enjoy!

Tips:

DO NOT BOIL! Boiling miso results in the loss of nutrition and flavor. When adding the miso paste, make sure the heat is turned off. Or use low heat. Do not cook or reheat over high heat.
Make it vegan. To make vegan miso soup, do not add instant dashi powder. Leave it out or use vegan dashi stock as an alternative. The miso paste, wakame, and tofu are all vegan.
Add clams. To make it extra special, add a handful of small fresh clams. Heat gently until the clams have opened their shells. A simple way to elevate Miso soup.