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Miso Soup 味噌汁
5 from 10 votes

Miso Soup 味噌汁

This Miso Soup recipe uses kombu and bonito flakes to create a delicate dashi broth, then incorporates tofu, rehydrated wakame seaweed, and a combination of red and white miso pastes for an authentic flavor balance. The soup is finished with sliced green onions, providing a light, savory starter with umami depth and subtle textures from tofu and seaweed.

Total Time
30 mins
Servings: 2
Calories: 95 kcal
Course: Soup
Cuisine: Asian, Japanese

Ingredients

  • 500 ml (2cups) water cold
  • 1 piece (6g) dried kombu
  • 7.5 grams bonito flakes dried
  • 120 grams - 160 grams tofu (60g-70g per 2 servings)
  • 4 grams wakame , rehydrated (optional)
  • 1 tablespoon (22g) red miso
  • 2 teaspoons (14.5g) - 1 tablespoon (22g) white miso
  • ½ - 1 talk green onion , finely sliced (half a stalk per 2 servings)

Instructions

    Cup of Yum
  1. Prepare Ingredients: Dried Wakame: rehydrate 4g dried wakame with 1 cup warm water for 10 minutes. Discard the soaking water and drain well. Green Onions: Finely slice the green onions as best as you can. Tofu: Cut tofu into your preferred size cubes.
  2. Add Kombu and Water in Pot: Add 6g dried kombu and 2 cups (500ml) cold water in your Instant Pot or saucepan. Instant Pot: use "Saute Normal" function. Alternatively, use "Saute Low" function. Saucepan: turn heat to medium-low. Cover the pot with a glass lid. When the liquid is barely simmering, immediately turn off the heat. *Note: It should take roughly 6 to 12 minutes for the liquid to begin simmering. The more servings you make, the longer it'll take to start simmering.
  3. Add Bonito Flakes in Dashi: Submerge 7.5g dried bonito flakes in the kombu stock. If you're using the Instant Pot or an electric stove, move the pot to the countertop. Close the lid, then allow it to steep for 7 - 10 minutes. *Pro Tip: For 1 to 2 serving sizes, we recommend steeping for the full 10 minutes.
  4. Strain Kombu and Bonito Flakes: Open the lid, then remove the kombu and bonito flakes with a fine-meshed strainer. Squeeze all the absorbed dashi stock out of the bonito flakes.
  5. Add Tofu and Wakame: Add 120g - 160g cubed tofu to the pot. Bring the dashi stock back to a simmer over medium heat. (Instant Pot: use "Saute More" function). Once the stock starts to simmer, turn off the heat and switch to "Keep Warm". Add the rehydrated wakame to the dashi tofu stock.
  6. Mix in Miso Paste and Serve: Mix 1 tbsp (22g) red miso into the dashi stock. *Pro Tip: The best way to thoroughly blend the miso into the stock is to use a fine-mesh strainer. First place the miso paste in the strainer, lower the strainer into the stock, then use a spoon to stir the miso paste into the stock. *Note: Be gentle and don't break the tofu! Taste the miso soup and see how much white miso paste you’ll need to add. For reference, mix roughly 2 tsp (14.5g) - 1 tbsp (22g) white miso paste into the miso soup. When miso soup is properly seasoned, garnish with finely sliced green onions. Serve & enjoy your tasty miso soup.

Notes

  • Taste and adjust miso amounts as flavor intensity varies by brand and batch.
  • Do not wash off the white powdery substance on kombu; it contains natural umami enhancing compounds.
  • For two servings, use 6g kombu, 2 cups water, and 7.5g bonito flakes; double ingredients for four servings but maintain cooking times.
  • Allow bonito flakes to steep off heat for 7-10 minutes to extract flavor gently.

Nutrition Information

Calories 95kcal (5%) Carbohydrates 6g (2%) Protein 10g (20%) Fat 4g (6%) Saturated Fat 1g (5%) Cholesterol 3mg (1%) Sodium 590mg (25%) Potassium 75mg (2%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 53IU (1%) Vitamin C 1mg (1%) Calcium 101mg (10%) Iron 1mg (6%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 95

% Daily Value*

Calories 95kcal 5%
Carbohydrates 6g 2%
Protein 10g 20%
Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 3mg 1%
Sodium 590mg 25%
Potassium 75mg 2%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 53IU 1%
Vitamin C 1mg 1%
Calcium 101mg 10%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.