Easy Homemade Miso Soup
Easy homemade miso soup recipe with silken tofu, wakame, and mushrooms. Ready in 27 minutes with authentic Japanese flavor.
Ingredients
- 4 cups dashi stock (or water with 1 piece kombu and 1 handful bonito flakes)
- 3.5 tablespoons miso paste (red or white blend)
- 150 grams silken tofu, cut into small cubes
- 2 tablespoons dried wakame seaweed
- 3 stalks fresh scallions, sliced thin on the bias
- 75 grams shiitake mushrooms, thinly sliced
- 50 grams daikon radish, julienned
- 1 sheet nori seaweed, torn into bite-sized pieces
- 2 tablespoons warm water (for dissolving miso)
- 1 teaspoon soy sauce (optional, for depth)
- Pinch of sea salt (to taste)
- 1 small piece ginger (optional), minced
Instructions
- 1
Prepare your dashi stock if making from scratch by steeping 1 piece of kombu in 4 cups cold water for 5 minutes, then bring to just before a boil, remove kombu, add a handful of bonito flakes, remove from heat, and strain after 5 minutes; alternatively, use prepared dashi broth.
- 2
Rehydrate the dried wakame seaweed in a separate small bowl with cool water for about 2 minutes until softened, then drain and set aside.
- 3
Slice the fresh scallions on a sharp diagonal bias and transfer to a small serving bowl for garnishing at the end.
- 4
Heat your prepared dashi in a large pot over medium heat until it reaches a gentle simmer, about 3-4 minutes.
- 5
Add the sliced shiitake mushrooms and julienned daikon radish to the simmering broth, cooking for 2 minutes until the vegetables just begin to soften.
- 6
Pour 2 tablespoons of warm water into a small bowl, then whisk in the miso paste until completely smooth with no lumps, working quickly to incorporate it fully.
- 7
Reduce the heat to medium-low, then slowly pour the dissolved miso mixture into the pot while gently stirring to distribute evenly throughout the broth.
- 8
Add the softened wakame seaweed and cubed silken tofu to the pot, being careful not to break the delicate tofu pieces.
- 9
Allow the soup to warm through for 1-2 minutes without boiling; never let the broth reach a rolling boil as this damages the miso's beneficial enzymes and delicate flavors.
- 10
Taste the soup and adjust the seasoning with a pinch of sea salt or additional miso paste if needed, remembering that miso is salty so adjust carefully.
- 11
Pour the finished soup into individual serving bowls, dividing the tofu, mushrooms, and seaweed evenly among each bowl.
- 12
Immediately top each bowl with scattered fresh scallions, torn nori pieces, and minced ginger if using.
- 13
Serve right away while the soup is steaming hot, encouraging diners to enjoy it immediately for the best flavor and aroma.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Silken tofu | Firm tofu or tempeh cubes | For those seeking firmer texture and more substantial protein content |
| Shiitake mushrooms | Enoki mushrooms or oyster mushrooms | Enoki offers delicate texture while oyster varieties add earthiness; both widely available and more affordable |
| White miso paste | Red miso or barley miso blend | Red miso offers richer, deeper fermented flavor and stronger probiotic content; barley miso adds unique earthiness |
| Dashi stock | Vegetable broth or kombu-only broth for vegan option | For vegetarian and vegan diets while maintaining umami depth |
| Wakame seaweed | Arame or dulse seaweed | Alternative sea vegetables offering similar nutritional benefits with different flavor notes and interesting texture |
| Daikon radish | Carrot or burdock root (gobo) | Carrot adds natural sweetness and visual appeal; burdock root increases prebiotic fiber and traditional Japanese appeal |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 110 |
| Total Fat | 5g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
| Sodium | 580mg |
| Carbohydrates | 10g |
| Fiber | 3g |
| Sugar | 1g |
| Protein | 11g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
