Miso Soup

This is a versatile and easy-to-make soup. This recipe is how I usually make it as a side dish, but other things could be added such as mushrooms, softened vegetables, spinach or kale, thin slices of cooked pork, chunks of cooked chicken, and more. The dashi (the broth that is made after straining but before adding other ingredients), can be used for things like part of a dipping source for various tempuras. The strained seaweed and bonito flakes can be used to make furikake, (a seasoning that can be used on rice and other things). Different types or a combination of types of miso, (e.g. white or yellow), can also be used for different flavors. If time is short, the first step of steeping the kombu may be skipped saving 30 minutes.

Equipment Notes

  • A 3qt saucepan is used for this recipe.


Prep: 5 minutes
Cook: 10 minutes
Wait: 45 minutes
Total: 1 hour


  • 6C cold water
  • 1/2oz (about 2 4in squares) kombu
  • 1.05oz/30g (about 2C) bonito flakes (1 package that I buy)
  • 7oz silken tofu, diced in 1/2in cubes (1 package that I buy)
  • 1/4C red miso
  • 1T dried wakame seaweed flakes
  • 1/4C (about 3) scallions, sliced thinly


  1. Add water and kombu to a saucepan and let sit for 30 minutes.
  2. Heat the water on high until bubbles cover the bottom of the saucepan, but before it starts to simmer.
  3. Reduce heat to low and add the bonito flakes. Steep for 15 minutes making sure that the water does not start to boil.
  4. Strain the liquid into a large bowl removing the seaweed and bonito flakes.
  5. Add the tofu, scallions, and seaweed flakes to the saucepan, and pour the liquid over them. Put the miso paste into a strainer and lower into the saucepan until the miso is partially submerged. Use a whisk to mix the miso into the liquid.


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