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Authentic Miso Soup


"Made with kombu, bonito flakes, and miso paste, Japanese miso soup is a simple and comforting."
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30 m servings 65 cals
Original recipe yields 4 servings

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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 g fat; 4.9 g carbohydrates; 6.2 g protein; 0 mg cholesterol; 511 mg sodium. Full nutrition

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Read all reviews 10
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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...

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!

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...

Fantastic - wish I could find an authentic Tofu Ginger recipe that replicates a dish I have at at a Thai restaurant. This recipe actually beats the Miso soup at my favorite sushi place. Than...

I made the mistake of using sushi roll- type seaweed instead of wakame, so it kind of disintegrated. Despite that, this was a delicious soup! I will make it often (once I get some wakame.)

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 ...