Delicate Japanese soup ready in 10 minutes
Simple Miso Soup
Simple Miso Soup
10 minEasy
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Servings
4
4 cups
Difficulty
Easy
Cost
Budget
$
Simple Miso Soup
Delicate Japanese soup ready in 10 minutes
A clean, soothing Japanese miso soup with silken tofu, wakame seaweed, and scallions in a dashi-based broth.
5m
Prep Time
5m
Cook Time
10m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Miso soup is the soul of Japanese home cooking. It appears at nearly every meal, delivering a warm, umami-rich broth that is as comforting as it is nutritious, and it comes together in just minutes.
The key is treating the miso paste gently — dissolving it into the broth off the heat preserves the beneficial probiotics and delicate flavor that boiling would destroy.
Ingredients
- 3 tbsp white (shiro) miso paste
- 4 cups dashi stock or water
- 4 oz silken tofu, cubed
- 1 tbsp dried wakame seaweed
- 2 scallions, thinly sliced
- 1 tsp dashi granules (if using water)
Instructions
- 1
Bring dashi stock to a gentle simmer in a small pot. If using water, dissolve dashi granules first.
- 2
Add dried wakame and let it rehydrate for 2 minutes until softened and expanded.
- 3
Add cubed silken tofu and warm through for 1 minute without stirring vigorously, as tofu breaks easily.
- 4
Remove from heat. Place miso paste in a ladle, submerge partially, and whisk to dissolve into the broth.
- 5
Ladle into bowls and top with sliced scallions. Serve immediately.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
White misoRed miso or mixed miso
Red is stronger; mix both for balance.
Silken tofuFirm tofu
Holds up better but has a different texture.
WakameSpinach
Not traditional but adds greens.
DepthPantry
Test Kitchen Pick
Miso
Helpful Pantry Staple
Why the miso matters
Miso gives this recipe layered saltiness and a little sweetness that is hard to replace cleanly with a generic substitute.
This is the kind of pantry staple that changes depth more than volume.
- Adds savory depth without more work
- Useful in soups, dressings, and marinades
A tub of miso tends to earn its keep quickly once it is in the fridge.
Shop miso for this recipeTips & Storage
Pro Tips
Never boil miso — it kills the beneficial probiotics and dulls the flavor.
White miso is milder and sweeter; red miso is more intense. Blend both for complexity.
Add a few drops of toasted sesame oil for extra depth.
Storage
Best served immediately. Refrigerate broth (without miso) for up to 2 days.
Reheating
Warm the broth gently and dissolve fresh miso paste just before serving.
Nutrition Facts
Per serving (1 cup) · 4 servings
Calories60
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein2g
Carbohydrates5g
Fat1g
Fiber1g
Sugar5g
Sodium680mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is dashi?
- Dashi is a Japanese stock made from kombu (kelp) and bonito flakes. Instant dashi granules are a convenient shortcut.
- Which miso should I use?
- White (shiro) miso is mildest and most common. Red (aka) miso is stronger. Both work.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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Featured in: 15-Minute Meals
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