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Authentic Miso Soup

Rated as 4.82 out of 5 Stars
3m

"Made with kombu, bonito flakes, and miso paste, Japanese miso soup is a simple and comforting."
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Ingredients

30 m servings 65
Original recipe yields 4 servings

Directions

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  1. Heat water in a large pot over low heat. Add kombu and cook until the mixture just begins to simmer. Stir bonito flakes into kombu mixture until combined. Remove pot from the heat and let dashi sit, uncovered, for 5 minutes. Strain and set aside.
  2. Heat 3 1/2 cups dashi in a pot over medium heat. Add tofu and wakame; stir to combine. Remove 1 cup warmed dashi to a small bowl and whisk in miso paste. Pour miso mixture back into the pot with remaining dashi. Stir until warmed through. Serve garnished with chopped green onions.

Nutrition Facts


Per Serving: 65 calories; 2.8 4.9 6.2 0 511 Full nutrition

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Reviews

Read all reviews 13
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Very good. The bonito was a nice change from the normal miso soup I've made. Really gives a good depth of flavor. I added shitake mushrooms too and used Chickpea miso.

Delicious and fairly quick and easy to make. I was getting sick of the packets of powdered "miso" soup, since there are no Japanese restaurants or Asian grocery stores nearby, so I ordered most ...

Perfect. Easy to make, followed directions and was happy with the results.

It's my first time making it and I'm surprised how easy it is! It tasted different from the miso soup I get from eating out, perhaps because I used white miso paste. The taste was not very stron...

Loved it! I made this exactly as written for my daughter and she loved it. She said it tasted just like the soup at her favorite Japanese restaurant. I also made a version without the fish flake...

Made this for lunch today and it was very good...not quite as robust as I would have liked but that is probably because I used a white miso paste (all I could find at Whole Foods) so next time I...

Super easy and much more delicious than the restaurants! I add a splash of sake when I put in the bonito flakes. The shelf stable tofu, firm is the same texture you get at a restaurant. I use a ...

I used kelp granules and miso broth concentrate instead of paste. Also used full seaweed leaves (dried), cooked them cut them then added back to the soup. Delicious, authentic.

My husband loves being able to have miso whenever he wants and I've enjoyed playing with various add-ins. This is definitely a keeper!