Dinner

Authentic Miso Soup Recipe

Name: Authentic Miso Soup Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Japanese
Ingredients: 4 cups water; 6 inch Japanese kombu (dried kelp), rinsed (about 15 cm); 1 oz bonito flakes, dried and shaved; 1 oz dried seaweed (soaked in warm water and drained); 4 oz silken tofu (cut into small pieces); 2 ½ to 3 tablespoons white miso paste; 1 tablespoon scallion (chopped); Mushrooms; Noodles; Poached egg

Bylina moretti January 28, 2026January 28, 2026

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Introduction

Miso soup is a simple yet comforting Japanese classic that’s quick to prepare. This authentic recipe features a delicate dashi broth combined with silken tofu and seaweed, offering a warm and nourishing start to any meal.

A close-up view of a white bowl filled with miso soup sitting on a wooden board with a pair of chopsticks next to it. The soup has a light brown, cloudy broth as the base layer. Floating in the broth are soft, white cubes of tofu, dark green seaweed pieces with a shiny texture, and small bright green sliced scallions scattered on top. The light brown broth contrasts with the white tofu cubes and the green toppings, creating a fresh and simple look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups water
6 inch Japanese kombu (dried kelp), rinsed (about 15 cm)
1 oz bonito flakes, dried and shaved
1 oz dried seaweed (soaked in warm water and drained)
4 oz silken tofu (cut into small pieces)
2 ½ to 3 tablespoons white miso paste
1 tablespoon scallion (chopped)
Mushrooms, noodles, or a poached egg (optional additions)

Instructions

Step 1: Make the dashi broth by adding 4 cups of water and the kombu to a pot. Heat over medium heat until just before boiling, then remove the kombu. Add bonito flakes and simmer for 5 minutes, skimming off any foam.
Step 2: Strain the broth through a fine mesh sieve or cheesecloth, discarding the bonito flakes. Return the clear broth to the pot and bring to a gentle simmer.
Step 3: Add the soaked seaweed and cubed tofu to the broth. Simmer gently for 3 minutes until the tofu is heated through.
Step 4: Turn off the heat. In a separate bowl, mix a few spoonfuls of hot broth with the miso paste until smooth. Stir this mixture back into the pot carefully, avoiding boiling after adding miso to preserve flavor.
Step 5: Ladle the soup into bowls, top with chopped scallions, and serve immediately. Add mushrooms, noodles, or a poached egg if desired.

Tips & Variations

For a richer flavor, try using red or mixed miso paste instead of white miso.
Add shiitake mushrooms or udon noodles for a heartier soup.
Be careful not to boil the soup after adding the miso, as it can turn bitter.
Use silken tofu for a delicate texture, or firm tofu for a more substantial bite.

Storage

Store leftover miso soup in an airtight container in the refrigerator for up to 2 days. When reheating, warm gently without boiling to retain the miso’s flavor and prevent curdling of tofu.

How to Serve

A white bowl filled with light brown miso soup, showing a slightly cloudy broth. Inside the soup, there are several white, soft tofu cubes floating evenly across the surface. Dark green seaweed pieces are scattered around the tofu, adding a rough, leafy texture. Small bright green sliced scallions are sprinkled on top, adding a fresh, crisp detail. The bowl sits on a white marbled surface with a pair of wooden chopsticks placed diagonally nearby. The overall look is warm and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make miso soup without kombu and bonito flakes?

While kombu and bonito flakes are traditional for dashi broth, you can use vegetable broth or instant dashi powder as a convenient substitute for a quick miso soup.

How much miso paste should I add?

The amount varies by taste, but 2 ½ to 3 tablespoons of white miso paste per 4 cups of broth is a good starting point. Adjust to your preference, adding more for a stronger flavor.