Warm, comforting, and umami-rich, Japanese Miso Soup is a traditional Japanese soup recipe made with fermented soybean paste, dashi broth, tofu, and seaweed. It’s a staple in Japanese cuisine — served alongside rice, grilled fish, or noodles — and offers both flavor and nutrition in every spoonful.
Miso Soup (味噌汁, Misoshiru) is one of Japan’s oldest and most beloved dishes, often served at breakfast, lunch, or dinner. Its base, miso paste, is made by fermenting soybeans with rice or barley and koji (a type of fungus used in sake and soy sauce production).
The two key components are dashi, a savory Japanese stock made from kombu (kelp) and bonito flakes, and miso, which gives the soup its distinct salty-sweet, umami flavor.
There are various types of miso — white (shiro miso), red (aka miso), and mixed (awase miso) — each offering different levels of sweetness and intensity. In Japan, miso soup is seen not just as food but as comfort — a warm embrace that starts or ends a meal.
Course: Appetizer or Side Dish
Cuisine: Japanese
WHY THIS JAPANESE MISO SOUP IS SO GOOD
This simple soup balances umami depth from miso paste, soft tofu cubes, and rehydrated seaweed for a perfectly warming experience. It’s quick to make, nutrient-dense, and deeply soothing — ideal for any meal of the day. Unlike many soups that require hours of simmering, miso soup comes together in less than 15 minutes, preserving its fresh, delicate flavor.
INGREDIENTS FOR JAPANESE MISO SOUP
Broth base: dashi (kombu and bonito flakes or vegetarian kombu-shiitake broth)
Miso paste: white miso (shiro miso) or red miso (aka miso) for a deeper taste
Tofu: soft or silken tofu, cut into small cubes
Seaweed: dried wakame seaweed, rehydrated
Green onions: thinly sliced for garnish
HOW TO MAKE JAPANESE MISO SOUP
- Prepare the dashi stock: In a small pot, add water and kombu (and bonito flakes if using). Bring to a near boil, then remove kombu before it boils. Strain out bonito flakes.
- Rehydrate wakame: In a bowl of warm water, soak dried wakame for 5 minutes until soft, then drain.
- Add tofu: Cut tofu into small cubes and add to the dashi broth. Warm gently over medium heat (do not boil).
- Dissolve the miso paste: In a small ladle or bowl, mix miso paste with a bit of hot broth until smooth. Stir this back into the pot.
- Finish the soup: Turn off heat once miso is fully dissolved. Add rehydrated wakame and sliced green onions.
- Serve immediately: Enjoy hot alongside rice or your favorite Japanese entrée.
DIETARY INFORMATION
This miso soup recipe is vegetarian (when made with kombu dashi instead of bonito flakes) and can be easily adapted to be vegan or gluten-free:
- Vegan: Use kombu (kelp) and shiitake mushroom broth instead of bonito flakes (fish-based).
- Gluten-free: Choose a gluten-free miso paste, as some brands contain barley or wheat.
- Low-calorie: Naturally light, at under 70 calories per serving, perfect for a balanced diet.
Japanese Miso Soup (Misoshiru)
Ingredients
- 4 cups dashi kombu and bonito flakes or vegetarian kombu-shiitake broth
- 3 tablespoons white miso paste shiro miso
- 1/2 cup soft tofu cubed
- 2 tablespoons dried wakame seaweed
- 2 green onions thinly sliced
Instructions
- In a small saucepan, prepare dashi by simmering kombu and bonito flakes (or kombu and shiitake for vegetarian) in 4 cups of water. Strain.
- Soak dried wakame in warm water for 5 minutes, then drain.
- Add tofu cubes to the hot dashi broth. Heat gently without boiling.
- In a small bowl, mix miso paste with a few tablespoons of hot broth until smooth. Add it back to the pot.
- Stir gently until miso dissolves completely, then turn off heat.
- Add rehydrated wakame and green onions. Serve hot.
Notes
Serving Size: 1 cup
Calories: 65
Total Fat: 2g (3% DV)
Saturated Fat: 0.3g (2% DV)
Cholesterol: 0mg (0% DV)
Sodium: 620mg (27% DV)
Total Carbohydrates: 5g (2% DV)
Dietary Fiber: 1g (4% DV)
Total Sugars: 1g
Protein: 6g (12% DV)
Calcium: 25mg (2% DV)
Iron: 1mg (6% DV)
Potassium: 150mg (3% DV)
*Percent Daily Values are based on a 2,000 calorie diet. Nutritional values are estimates only.*
RECIPE TIPS
- Do not boil miso – boiling kills the beneficial probiotics and dulls flavor.
- Make ahead: You can prepare dashi in advance and store it for up to 3 days in the refrigerator.
- Storage: Miso soup is best enjoyed fresh but can be refrigerated for up to 2 days. Reheat gently — do not boil.
- Vegan substitution: Use kombu and shiitake dashi.
- Low-sodium option: Use reduced-sodium miso paste and skip adding salt.
SERVING IDEAS
Serve your Japanese Miso Soup as part of a traditional Japanese meal with:
- Steamed rice and grilled salmon
- Tamagoyaki (Japanese rolled omelet)
- Vegetable tempura or gyoza
- A bowl of ramen or soba noodles for a heartier meal
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @wokwithsam on Instagram and hashtag it #wokwithsam.
