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Homemade Miso Soup

A cloudy bowl of salty, umami-rich Miso Soup is just what winter ordered. And the homemade version couldn't be simpler.
Prep Time10 mins
Cook Time5 mins
Course: Soup
Cuisine: Asian
Keyword: Miso, Soup
Servings: 4 side soup


  • 4 cups water
  • 2 Tbsp Miso Paste (not the low-sodium kind)
  • 1 Tbsp dried seaweed (wakame) (optional)
  • 1/2 block firm tofu (diced into 1/2 inch cubes, about 1 cup)


Dashi Stock (optional):

  • Bring 4 cups of cold water to boil. Add 2 dashi packs and simmer (covered) for 10 minutes. Turn off the heat and let sit for 20 more minutes. Remove dashi packs. Refrigerate or use immediately for Miso Soup.
    sauce pan filled with dashi packets and water

Miso Soup:

  • Bring dash stock or water to a boil in a medium saucepan. Turn off the heat and whisk in miso paste.
    whisk in pot of miso soup
  • Add tofu and dried seaweed/wakame, if using. Cover and let the residual heat gently warm the tofu and rehydrate the dried seaweed/wakame, about 5 minutes. If you like, gently reheat soup until steaming. MAKE SURE THE SOUP DOES NOT BOIL!!
  • Garnish with green onion, if desired. Serve immediately.
    bowl of miso soup with tofu and green onions and wakame