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Miso Soup

Miso Soup

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by 6 people
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  • Recipe parson20160119 26781 hqf99x Serves 4
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Miso is a traditional Japanese ingredient made from fermented soy beans. Used in a selection of dishes, it is most commonly mixed with dashi soup stock to create miso soup. Here we have a traditional recipe for miso soup, but there are seasonal and regional varieties you may wish to try once you’ve mastered the basics.


2 tbsp miso paste
1 sachet bonito dashi stock
1/2 pack firm tofu
1 tbsp wakame seaweed
1 spring onion

How To Prepare

  1. Start by preparing your ingredients. Rehydrate the dried wakame with water in a bowl, chop up a block of tofu into small 1cm cubes and slice the spring onion into rounds.

  2. Boil about 1L of water mixed with the sachet of dashi stock in a saucepan.

  3. In the meantime, pour a small amount of water into a smaller pan and stir in 2 tablespoons of miso paste (this is to avoid making a lumpy soup).

  4. Remove the rehydrated wakame from the water, add the wakame seaweed and tofu directly to the stock.

  5. Add the dissolved miso paste to the stock and stir to keep the mixture smooth, turn off the heat [TIP: Do not boil, this retains the miso’s flavour].

  6. Serve into small bowls and add the chopped spring onion to the bowls.

Tips and Information

- Add grilled fish, mochi, shellfish, fried tofu, shiitake mushrooms, nameko mushrooms, shredded daikon radish, ready-made miso soup toppings and other ingredients to your soup for variety.

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