🇯🇵 Japan · Food
Miso Soup
By eatmundo · July 9, 2026
Discover the comforting warmth of Miso Soup, a fundamental staple of Japanese cuisine. This wholesome broth, rich in umami from fermented soybean paste, is gently simmered with delicate tofu cubes, rehydrated wakame seaweed, and a sprinkle of fresh spring onion for a truly authentic taste.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare Wakame: Rehydrate 2g of dried wakame seaweed by placing it in a small bowl and covering it with warm water for 5 minutes. It will expand significantly, becoming soft and vibrant green. Once rehydrated, gently squeeze out any excess water and set aside.
- 2
Cut Tofu: Drain a 150g block of silken or firm tofu and gently cut it into small, uniform cubes, approximately 1 cm in size. Handling tofu delicately prevents it from crumbling too much in the soup.
- 3
Heat Dashi Stock: Pour 600ml of dashi stock into a medium saucepan and bring it to a gentle simmer over medium heat. Do not let it come to a rolling boil, as this can degrade the delicate flavors of the dashi.
- 4
Add Tofu and Wakame: Once the dashi is simmering, add the cubed tofu and rehydrated wakame seaweed to the pot. Allow them to heat through for about 1-2 minutes. The wakame will become even more tender.
- 5
Dissolve Miso Paste: Reduce the heat to low. In a small bowl, scoop 2-3 tablespoons of miso paste. Add a ladleful of the warm dashi stock to the miso and whisk until the paste is fully dissolved and smooth. This tempering step prevents the miso from clumping in the soup.
- 6
Incorporate Miso: Gently pour the dissolved miso mixture back into the saucepan with the dashi, tofu, and wakame. Stir carefully to combine. It is crucial *not* to boil the soup once the miso is added, as high heat destroys miso's beneficial probiotics and delicate flavor.
- 7
Garnish and Serve: Ladle the hot miso soup into two individual serving bowls. Garnish each bowl generously with finely sliced spring onion (about 1 tablespoon per bowl) for a fresh, aromatic finish. Serve immediately as a comforting accompaniment to any Japanese meal.
Frequently Asked Questions
What type of tofu is best for miso soup?+
Silken tofu is the best choice because its smooth, delicate texture absorbs the broth well and provides the classic mouthfeel.
Why shouldn't I boil the miso paste?+
Boiling miso kills the beneficial probiotics and ruins its delicate aroma, so always whisk it into the broth after turning off the heat.
How much dried wakame should I use?+
Use about one tablespoon of dried wakame, as it expands significantly once rehydrated in the hot dashi stock.
Can I substitute instant dashi powder for homemade stock?+
Yes, instant dashi powder is a common and acceptable substitute that provides a quick, savory umami base for your soup.
Mundo Match
This dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines.
