Classic Miso Soup

Classic Miso Soup


  • 4 cups dashi (Japanese soup stock) or vegetable broth
  • 3 tablespoons miso paste (white or red, based on preference)
  • 1/2 cup silken tofu, diced into small cubes
  • 2 tablespoons wakame seaweed, soaked in water and chopped
  • 2 green onions, thinly sliced
  • 1 tablespoon soy sauce (optional, for additional flavor)
  • Mirin or rice vinegar to taste (optional)
  • 1 teaspoon sesame oil (optional, for added aroma)


Step 1: In a pot, heat dashi or vegetable broth over medium heat until it simmers. Do not boil.

Step 2: In a small bowl, dissolve miso paste in a ladle or cup with a bit of the hot broth to create a smooth paste.

Step 3: Add the dissolved miso paste to the pot, stirring gently to combine.

Step 4: Add diced tofu and soaked, chopped wakame seaweed to the pot. Simmer for a few minutes until tofu is heated through.

Step 5: If using, add soy sauce to enhance the flavor. Adjust the taste with mirin or rice vinegar if desired.

Step 6: Remove the pot from heat and stir in thinly sliced green onions.

Step 7: Optionally, drizzle sesame oil for added aroma.

Step 8: Serve the Classic Miso Soup hot, and enjoy the comforting flavors of this traditional Japanese dish.

Savor the simplicity and depth of taste in each spoonful of this Classic Miso Soup, a timeless and nourishing soup that brings warmth to your table.

*Recipe on video and text may differ from each other!

How to cook Classic Miso Soup: