What is Miso Soup?

Miso soup is a traditional Japanese dish made with miso paste, a fermented soybean product that imparts a unique salty umami flavor and a characteristic cloudy appearance to the broth.

Typically, miso soup is prepared with dashi, a simple stock made from kombu (dried seaweed) and bonito flakes (dried fish). For convenience, I often substitute chicken stock or instant dashi granules for a quicker version that still packs a punch of flavor.

This comforting soup typically includes small cubes of silken tofu and pieces of dried seaweed, lightly seasoned to create a delightful broth. A sprinkle of thinly sliced green onions adds a pop of color and freshness just before serving.

This easy miso soup comes together quickly, making it perfect for busy weeknights or whenever I want something homemade without a lot of effort.

What You Will Need

To make this easy miso soup, gather the following ingredients:

• Miso Paste: The key ingredient that gives miso soup its rich, savory flavor. White miso (shiro miso) is mild and versatile, while yellow miso has a stronger flavor, and red miso is the boldest. Any type works, but white miso is recommended for a lighter soup. You can find miso paste in the refrigerated section of Asian grocery stores.
• Chicken Stock: This recipe simplifies things by using store-bought chicken stock. For a more traditional touch, you can make dashi with instant dashi granules or powder mixed with water.
• Water: To dilute the sometimes overpowering flavor of store-bought chicken stock, I like to mix it with an equal amount of water.
• Silken Tofu: This soft and delicate tofu is essential for miso soup. If you prefer a firmer texture, opt for soft or medium tofu, but avoid firm tofu as it may be too heavy for this light dish.
• Dried Seaweed (Wakame): This adds a slightly briny flavor and a soft texture. Wakame rehydrates quickly, so you can add it directly to the pot. If unavailable, feel free to skip it.
• Salt and Soy Sauce: I use a mix of both to season the soup, as using only soy sauce can darken the broth.
• Sugar: A small amount helps balance the salty flavors.
• Green Onions (Optional): Thinly sliced green onions add a fresh touch.

How to Make It

Step 1: Prepare the Broth

In a medium pot, combine chicken stock and water, then heat on medium-high.

Step 2: Add Wakame & Tofu

While the broth is heating, slice the silken tofu into small cubes and add them to the pot. Toss in the dried wakame directly into the simmering broth; it will rehydrate quickly.

Step 3: Add Miso Paste

Using a small strainer, add the miso paste and mix it into the soup with chopsticks to prevent clumping. Alternatively, you can whisk the miso paste with a ladle of hot broth in a separate bowl until smooth, then stir it back into the pot. Turn off the heat as soon as it reaches a boil to preserve the delicate flavors of the miso.

Step 4: Season the Broth

Add salt, sugar, and soy sauce gradually, tasting as you go.

Step 5: Serve & Garnish

Ladle the soup into small bowls, garnish with thinly sliced green onions if desired, and serve warm.

FAQs

Can I add other ingredients?

Absolutely! Classic miso soup typically features soft tofu cubes and seaweed, but feel free to customize it with additional toppings. Mushrooms, such as beech mushrooms, or even cooked shrimp or clams can make it heartier.

Storage & Reheating

Miso soup is best enjoyed fresh, but you can refrigerate it for up to 2 days. Reheat on the stovetop or in the microwave until just warmed through, avoiding boiling.

Related Recipes

If you love miso, you might also enjoy these other recipes: