Description
This Homemade Miso Soup with Tofu recipe delivers a comforting and authentic Japanese soup made from scratch with flavorful dashi broth, silky soft tofu, wakame seaweed, and fresh green onions. Ready in just 20 minutes, it’s a warming, healthy, and easy-to-make soup perfect for any season or meal.
Ingredients
Scale
Broth Ingredients
- 4 cups water
- 1 piece kombu (dried kelp), approx. â…“ oz (10 g), 4 x 4 inches (10 x 10 cm)
- 1 cup katsuobushi (dried bonito flakes), loosely packed (about 3 cups for stronger flavor)
Soup Ingredients
- 7 oz soft/silken tofu (kinugoshi dofu), cut into cubes
- 4 Tbsp miso paste (about 1 Tbsp or 18 g per cup of dashi)
- 1 Tbsp dried wakame seaweed
- 1 green onion/scallion, thinly sliced
Instructions
- Prepare the ingredients. Gather all the ingredients, rinse the kombu and soak the dried wakame in water until it expands and softens. Cut the soft tofu into bite-sized cubes and thinly slice the green onion into rounds.
- Make the dashi broth. In a saucepan, add 4 cups of water and the piece of kombu. Slowly heat over medium heat and bring just to a boil. Remove the kombu before the water boils to prevent bitterness. If using, add the bonito flakes, simmer gently for a few minutes to extract flavor, then strain the broth through a fine sieve or cheesecloth to remove the flakes. This freshly made dashi forms the base of your miso soup.
- Prepare the miso soup. Pour the dashi back into the pot and warm over low heat until it is almost boiling. Lower the heat and dissolve the miso paste in a ladle of hot dashi, then stir it back into the pot to prevent clumping. Add the cubed tofu, soaked wakame, and sliced green onion. Heat gently without boiling to keep the delicate flavors and textures intact.
- Serve immediately. Ladle the miso soup into bowls and enjoy it hot as an appetizer or side dish with your meal.
Notes
- Do not boil the soup aggressively after adding miso to preserve its delicate flavors and beneficial probiotics.
- The kombu can be reused to make a second batch of dashi if desired.
- You may adjust miso paste quantity to taste; red miso will give a stronger flavor compared to white miso.
- For a vegetarian or vegan version, omit katsuobushi and use kombu-only dashi or substitute with shiitake mushroom broth.
