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A simple, everyday bowl of miso soup, built on a quick dashi stock with tofu and wakame, ready in about 15 minutes.
Miso soup
- 600 ml dashi stock
- 3 tbsp miso paste
- 150 g silken tofu, cubed
- 2 tbsp dried wakame
- 1 spring onion, sliced
- Soak the dried wakame in cold water for 5 minutes, then drain.
- Heat the dashi stock until just simmering, do not let it boil hard.
- Ladle a little hot stock into a small bowl, whisk in the miso paste until smooth, then stir it back into the pot.
- Add the tofu and wakame, and warm through gently for a minute or two.
- Do not let the soup boil once the miso is added, since boiling dulls its flavour.
- Serve immediately, topped with spring onion.
About miso soup
Miso soup is the everyday soup of Japan, served with breakfast, lunch and dinner. It is a simple broth of dashi with miso paste stirred in, plus a couple of small fillings such as tofu, wakame or spring onion.
Once you have dashi ready, a bowl takes under 10 minutes. It is meant to be light and savoury, a side to rice and other dishes rather than a meal on its own.
Ingredient notes and UK swaps
- Miso: white (shiro) miso is mild and sweet, red (aka) miso is stronger and saltier. Mixed (awase) miso is a good all round choice.
- Dashi: homemade kombu and bonito dashi tastes best. Dashi powder or a dashi bag is fine for weekdays.
- Tofu: silken or soft tofu cut into small cubes.
- Wakame: dried wakame swells a lot in water, so a teaspoon per bowl is plenty.
Other fillings to try
- Sliced mushrooms such as shiitake, enoki or shimeji.
- Thin slices of daikon, onion or potato, simmered in the dashi until soft before the miso goes in.
- Clams, which give a lovely sweet broth.
- Spinach or other leafy greens added at the end.
Tips for the best miso soup
- Never boil miso soup once the paste is added, gentle heat keeps its flavour and aroma intact.
- Dissolving the miso in a little stock first, rather than adding it straight to the pot, avoids lumps.
Never letting it boil once the miso goes in
Keep the heat low once the miso paste is stirred through, a hard boil dulls its flavour and can affect the texture, whisking a little hot stock into the miso first before adding it back to the pot also helps it dissolve smoothly without lumps.
Frequently asked questions
Can I use instant dashi for miso soup?
Yes, instant dashi powder dissolved in hot water is a quick, reliable base for everyday miso soup.
What is the difference between white and red miso for soup?
White miso gives a milder, slightly sweet soup, while red miso is saltier and more intense, use whichever you prefer.
Can I keep leftover miso soup?
Yes, for 1 to 2 days in the fridge. Reheat gently until hot but not boiling, so the miso keeps its flavour.
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- Miso paste. The savoury base for a proper bowl of miso soup.
