Japanese Miso Soup

The standard go-to at Japanese restaurants everywhere (except Japan, interestingly) is the delicate Miso soup. The reason why, it seems, is that it is a great example of the “cleanness” of Japanese cooking. Very few ingredients are presented in a warm, clear dashi broth.

Japanese miso soup

Miso Soup

Miso soup is easy to make. It's made with instant dashi broth granules and flavored by miso, Japan's traditional salty-umami flavored fermented soybean paste. In 15 minutes you can be sipping on this simple-yet-rich soup.
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Course: Soup
Cuisine: Japanese
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6
Author: My Hungry Traveler


  • Medium saucepan


  • 1 tbsp Granulated dashi
  • 4 cups Water
  • 2 tbsp Shredded wakame seaweed
  • ¼ cup Red miso paste
  • 6 oz Silken tofu, cut into ½-inch cubes
  • 3 Scallions, trimmed and thinly sliced


  • Bring 4 cups of water to a boil. Mix in dashi granules. Reduce heat to low and add seaweed until it softens, about 1 minute. Add tofu cubes and cook another minute.
    Put miso in a small bowl and add a little of the cooking broth, stirring until the miso dissolves. Add miso to broth, stir to combine, and bring to a boil. Immediately remove from heat.
    Ladle soup into soup bowls, sprinkle with scallions, and serve hot.


Calories: 40kcal | Carbohydrates: 4g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 438mg | Potassium: 92mg | Fiber: 1g | Sugar: 1g | Vitamin A: 70IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

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