Miso Soup (Classic Tofu and Wakame)
Misoshiru
The cornerstone of the Japanese meal, miso soup is a light, savory broth made from dashi and fermented soybean paste, typically featuring tofu and wakame seaweed. It provides probiotics, protein, and essential minerals in a warming, low-calorie bowl.
Time
15m
Servings
4
Difficulty
easy
Budget
$
The Story
Miso—a fermented paste of soybeans, salt, and koji (a fungus)—has been consumed in Japan for over a thousand years. Originally a luxury for the elite, it became a dietary staple for samurai and commoners alike during the Kamakura period. Today, over 75% of Japanese people consume miso soup at least once a day, often for breakfast. The soup is always built on dashi, a simple broth usually made from kombu (kelp) and bonito flakes, providing the deep umami flavor that characterizes Japanese cuisine.
✓Healthy Swaps & Tips
- • Use a kombu-only dashi to make the soup fully vegan.
- • Add seasonal vegetables like spinach, daikon radish, or mushrooms for extra nutrients and fiber.
- • Use a reduced-sodium miso paste if you are monitoring your salt intake.
Ingredients
- 800mldashi stockmade from kombu and bonito, or dashi powder
- 3-4 tbspmiso pastewhite or awase (mixed) miso
- 150gsilken tofucut into small cubes
- 1 tbspdried wakame seaweedrehydrated in water
- 2scallions (green onions)thinly sliced
Instructions
In a medium pot, bring the dashi stock to a gentle simmer. Do not let it boil vigorously.
Add the cubed tofu and rehydrated wakame. Simmer for 1-2 minutes until heated through.
Reduce the heat to low. Place the miso paste in a ladle or small strainer, lower it into the broth, and use a spoon or chopsticks to dissolve the miso completely into the soup.
Once the miso is dissolved, turn off the heat immediately (boiling destroys the miso's flavor and beneficial probiotics).
Ladle into bowls and garnish with sliced scallions.
Common Questions
Why shouldn't I boil miso soup?
Boiling miso alters its delicate flavor and kills the beneficial probiotic bacteria created during the fermentation process.
What is dashi?
Dashi is the fundamental soup stock in Japanese cooking, typically made by briefly steeping kombu (dried kelp) and katsuobushi (dried bonito flakes) in water. It provides intense umami.
Nutrition per serving
Estimated values based on standard ingredients.
Nutrition info is provided as a general guide. Actual values may vary based on specific ingredient brands and portion sizes.
