This miso soup is warm, savory, and seriously comforting. It’s one of those recipes that feels like a hug in a bowl. It’s super easy to make and perfect when you want something cozy and light. The best part? It only takes about 15 minutes from start to finish.
What You’ll Need
- 4 cups water
- 2 tablespoons miso paste (white or yellow miso)
- 1 teaspoon dashi granules (or 1 dashi packet)
- 1/2 block soft tofu, cut into small cubes
- 2 tablespoons dried wakame seaweed
- 2 green onions, thinly sliced
Why I Love This Recipe
This recipe reminds me of when I first started cooking simple Japanese dishes at home. I loved how it made me feel calm and grounded after a long day. I always thought it was hard to make, but it’s actually super simple.
- Quick and only needs a few ingredients
- Comforting, warm, and great year-round
- Customizable with what you have at home
- Tastes just like your favorite Japanese restaurant
Servings and Time
Servings: 2
Total Time: 15 minutes
Macros (Per Serving)
Note: Estimates may vary depending on exact brands used
- Calories: 80
- Protein: 6g
- Fat: 3g
- Carbs: 6g
Why This Recipe Works (Quick Science)
The miso paste brings umami — that deep, savory flavor — because it’s fermented. Dashi is the base that gives miso soup its signature taste. Wakame expands and softens in water, and tofu soaks up the broth flavors. It’s light but still satisfying.
Common Mistakes
- Boiling the miso paste: High heat kills the good stuff in miso. Add it after turning off the heat.
- Using too much wakame: A little goes a long way! It expands a lot.
- Skipping the dashi: Miso soup without dashi just tastes flat.
- Not using soft tofu: Firm tofu doesn’t soak up flavor the same way.
What to Serve With
- Steamed rice
- Grilled salmon
- Japanese pickles
- Gyoza (dumplings)
- Edamame
FAQ
Can I use vegetable broth instead of dashi?
Yes, but it won’t taste quite as traditional. Dashi gives that authentic umami.
Is miso soup vegan?
Not usually, because dashi often contains fish. Use kombu dashi (kelp) for a vegan version.
Can I use firm tofu?
Yes, but soft or silken tofu has a better texture for soup.
Where do I find wakame?
Most Asian markets carry it. You can also buy it online.
Tools Needed
- Medium pot
- Wooden spoon or silicone spatula
- Sharp knife
- Cutting board
- Small bowls for ingredients
Substitutions and Variations
- No tofu? Use mushrooms instead
- No wakame? Try spinach or bok choy
- Spicy version: Add a touch of chili oil
- Richer flavor: Add a splash of soy sauce
Make Ahead Tips
- You can pre-slice the tofu and green onions and store them in the fridge
- Rehydrate the wakame ahead and store in water (change water before using)
- Don’t mix in the miso paste until you’re ready to eat — do it fresh
How to Make Miso Soup with Tofu and Seaweed
Step 1: Boil Water with Dashi
Pour 4 cups of water into a medium pot and add 1 teaspoon dashi granules. Bring to a gentle boil over medium heat.
Step 2: Add Wakame
Once the water is boiling, reduce to a simmer and stir in 2 tablespoons dried wakame seaweed. Let it simmer for 2–3 minutes until rehydrated and soft.
Step 3: Add Tofu
Gently add 1/2 block soft tofu (cut into small cubes) to the pot. Let it warm through for about 2 minutes. Don’t stir too much — tofu is delicate.
Step 4: Stir in Miso Paste
Turn off the heat. In a small bowl, dissolve 2 tablespoons miso paste with a few spoonfuls of the hot broth, then stir that mixture back into the pot. Stir gently until combined.
Step 5: Add Green Onions and Serve
Add 2 thinly sliced green onions. Give it a gentle stir. Ladle into bowls and serve hot.
Leftovers and Storage
- Store in an airtight container in the fridge for up to 2 days
- Reheat gently over low heat — don’t boil
- Don’t freeze — the tofu changes texture and miso can separate
Final Thoughts
This miso soup is fast, cozy, and full of flavor. Once you try it, it’ll become part of your regular rotation. If you make it, drop a comment and let me know how it turned out or ask anything you’re unsure about.
