Name: Homemade Miso Soup with Tofu Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Japanese
Ingredients: 4 cups water; 1 piece kombu (dried kelp), ⅓ oz (10 g), 4 x 4 inches (10 x 10 cm); 1 cup katsuobushi (dried bonito flakes), loosely packed 3 cups for stronger flavor (omit for vegan/vegetarian version); 7 oz soft/silken tofu (kinugoshi dofu), cut into ½-inch cubes; 4 Tbsp miso (about 1 Tbsp or 18 g per 1 cup (240 ml) of dashi); 1 Tbsp dried wakame seaweed; 1 green onion/scallion, sliced into thin rounds

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Introduction

Miso soup is a comforting and savory Japanese classic that’s simple to make at home. This recipe shows you how to create authentic Awase Dashi stock from scratch and combine it with soft tofu, wakame seaweed, and miso for a warm, nourishing bowl perfect for any meal.

A red bowl filled with light brown miso soup containing visible pieces of white tofu cubes, dark green seaweed pieces, and small light green sliced scallions floating on top. The bowl is placed on a round wooden tray with a white marbled texture background. Near the bowl, there is a pair of black chopsticks and a small red flower-shaped object. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups water
1 piece kombu (dried kelp), about ⅓ 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)
7 oz soft/silken tofu (kinugoshi dofu)
4 Tbsp miso (approximately 1 Tbsp or 18 g per 1 cup of dashi)
1 Tbsp dried wakame seaweed
1 green onion/scallion

Instructions

Step 1: Add 4 cups water and 1 piece kombu to a medium saucepan. If you have time, soak the kombu in water for 30 minutes without washing it or removing the white substance, which contains umami.
Step 2: Slowly bring the water and kombu to a boil over medium-low heat (about 10 minutes). Just before it boils, remove the kombu to prevent bitterness; you now have Kombu Dashi.
Step 3: For non-vegetarian dashi, add 1 cup katsuobushi to the kombu dashi and bring to a boil again. Reduce heat and simmer for 30 seconds, then turn off heat and let the katsuobushi settle for 10 minutes. Strain through a fine-mesh sieve to get approximately 4 cups of Awase Dashi.
Step 4: Cut 1 green onion into thin rounds and set aside.
Step 5: If using refrigerated dashi, warm it gently over medium heat until about 205°F (96°C), then turn off the heat.
Step 6: Dissolve 4 Tbsp miso in a ladle by slowly adding dashi and stirring with chopsticks or a miso muddler until completely smooth. If needed, use a fine-mesh miso strainer to help dissolve the miso faster.
Step 7: Cut tofu into ½-inch (1.3 cm) cubes and gently add to the miso soup after the miso is fully dissolved to avoid breaking the tofu.
Step 8: Add 1 Tbsp dried wakame and the chopped green onions just before serving to keep their fresh flavor and color. To reduce saltiness, soak the wakame separately in water beforehand.
Step 9: Serve the miso soup immediately, placing it on the right side of the table setting for an authentic touch.

Tips & Variations

For a quick version, use dashi packets or powder instead of making stock from scratch.
Vegetarian and vegan options: Use only kombu dashi or kombu with dried shiitake mushrooms for a rich umami flavor.
Avoid boiling miso soup after adding miso, as high heat diminishes flavor and aroma.
Rehydrate wakame separately to reduce salt if you prefer a lighter taste.
You can repurpose spent kombu and katsuobushi to make simmered kombu (Kombu Tsukudani) or homemade furikake (rice seasoning).

Storage

Miso soup is best enjoyed fresh but can be stored refrigerated for up to 2 days. Let it cool to room temperature (no longer than 4 hours) before refrigerating. To preserve flavor, store the soup without miso and add miso just before serving. Freeze miso soup up to 2 weeks without tofu, as freezing changes tofu’s texture. Reheat gently without boiling to maintain taste and nutrients.

How to Serve

A close-up of a bowl of miso soup in a white bowl with a red rim, placed on a round wooden tray on a white marbled surface. The soup is light golden-brown with clear broth and contains small cubes of white tofu, dark green seaweed pieces, and thinly sliced green onions floating on the surface. A pair of dark wooden chopsticks and a small red flower-shaped soy sauce dish are next to the bowl, all arranged on the wooden tray. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make miso soup without kombu and katsuobushi?

Yes, you can make a vegan dashi using just kombu and dried shiitake mushrooms for umami flavor, skipping the katsuobushi entirely.

Why shouldn’t I boil miso soup after adding miso?

Boiling miso soup reduces the flavor, aroma, and nutritional benefits of miso. It’s best to dissolve miso at lower temperatures and avoid boiling once it’s added.