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

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat water in a large pot over low heat. Add kombu and cook until the mixture just begins to simmer. Stir in bonito flakes until combined. Remove pot from the heat and let dashi sit, uncovered, for 5 minutes. Strain and set aside.

    Advertisement
  • 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

65 calories; protein 6.2g 12% DV; carbohydrates 4.9g 2% DV; fat 2.8g 4% DV; cholesterolmg; sodium 510.9mg 20% DV. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/16/2015
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. Read More
(12)
33 Ratings
  • 5 star values: 26
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/15/2015
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. Read More
(12)
Rating: 5 stars
03/11/2014
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 of the ingredients online (with the exception of the tofu and green onions). I made this recipe immediately after I got all the ingredients together. So much tastier than the instant stuff you can buy. It was well worth having to hunt down the ingredients and wait for them to arrive in the mail just to make this. I could eat miso every day. Read More
(9)
Rating: 5 stars
11/19/2014
Perfect. Easy to make followed directions and was happy with the results. Read More
(5)
Advertisement
Rating: 4 stars
05/12/2016
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 strong but still good. I understand now why Japanese drink miso soup for breakfast as it can be filling. I omitted the spring onions as I didn't have any at hand too. Thank you for sharing the recipe! Read More
(5)
Rating: 5 stars
05/19/2018
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 flakes for me (I m allergic) and I enjoyed it more than any miso I ve ever had. I used gluten free brown miso. Thank you for the recipe. Read More
(4)
Rating: 5 stars
02/11/2018
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 will use yellow or red miso instead. I also added an extra teaspoon of the wakame because I like seaweed and thought it needed a little more. Overall very good and true to what you get at the sushi restaurant. Read More
(3)
Advertisement
Rating: 5 stars
07/15/2018
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 combination (1/2 and 1/2) of white and red miso paste. It s the perfect flavor combo for my family. Read More
(2)
Rating: 4 stars
05/16/2016
I found it too strong in the end so I added much more water to reach my desired level of strength. I also think there should be less tofu but with these changes it was a perfect miso soup to me. Read More
(1)
Rating: 4 stars
01/18/2014
Good basic recipe. Had to make it with red miso since that's what I had on hand next time I will try it with white or yellow. Read More
(1)