Authentic Homemade Miso Soup with Tofu

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Created on September 5th, 2025 at 06:00 pm

Light, comforting, and rich in umami flavor

If you’ve ever wanted to recreate that warm, savory miso soup from your favorite Japanese restaurant, this recipe is for you. This easy Japanese soup recipe starts with a quick, homemade dashi (soup stock), then adds silky tofu, wakame seaweed, and green onions for the perfect balance of texture and flavor. It’s a cozy, healthy Japanese soup dish packed with natural umami and essential nutrients — ideal for a light lunch, a warming appetizer, or even a nourishing side for your favorite hibachi-style meal. Best of all? It’s ready in just 20 minutes. 🍲✨

⏱️ Time Breakdown

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

📝 Ingredients List

For the Dashi (makes about 4 cups)

4 cups water
1 piece kombu (dried kelp), ⅓ oz (10g), 4×4 inches
1 cup katsuobushi (dried bonito flakes), packed

For the Miso Soup

7 oz soft or silken tofu (kinugoshi dofu)
4 Tbsp miso paste (adjust to taste)
1 Tbsp dried wakame seaweed
1 green onion, thinly sliced

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free:

Medium saucepan
Fine-mesh strainer
Ladle or small bowl
Cutting board
Sharp knife
Measuring spoons
Chopsticks or small whisk

👩‍🍳 Step-by-Step Beginner-Friendly Instructions

Prep the kombu dashi
Add 4 cups water and the kombu to a saucepan. If possible, soak for 30 minutes beforehand.
Heat gently for umami 🔥
Slowly heat the kombu water over medium-low for ~10 minutes. Remove kombu just before it boils to avoid bitterness.
Make awase dashi (optional)
Add 1 cup katsuobushi to the kombu stock. Bring to a gentle boil, then reduce heat and simmer for 30 seconds.
Strain and reserve the dashi
Turn off heat, let the bonito flakes settle for 10 minutes, then strain through a fine mesh. You now have awase dashi.
Dissolve the miso
Heat dashi gently (do not boil). Place miso in a ladle, add hot dashi to it, and stir with chopsticks to dissolve before adding to the pot. 🍥
Add tofu & wakame
Gently cube the tofu and add it to the miso soup. Add wakame and scallions just before serving for freshness and color.
Serve immediately
Pour into bowls and serve warm. 🌱 Do not boil once miso is added, or you’ll lose flavor and nutrients.

💡 Pro Tips Section

Storage Tip: Best enjoyed fresh. If storing, refrigerate miso soup (without miso paste) for up to 2 days.
Freezing: Freeze dashi separately. Do not freeze tofu; its texture changes.
Vegan Option: Skip katsuobushi and use kombu + dried shiitake mushroom dashi.
Serving Idea: Pair with steamed rice and grilled fish for a classic Japanese meal.

📊 Nutrition Table

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 bowl	57	4g	5g	2g	1g	2g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.