Miso Soup recipe

Miso Soup Recipe – A True Japanese Cuisine

Japanese love to have the Miso soup in breakfast. It tastes best with eggs, rice, fish & oriental pickles. It can also be taken at lunch or dinner with your favorite garnishes. The soup is basically made from fermented Soybean paste which is known as Miso.

Let’s take a look at ingredients:

  • Take four cups of dashi or fish broth
  • 1 package tofu
  • 4 – 5 tablespoon miso paste
  • 2 green onions finely chopped

Miso paste is a paste, made from fermented soybeans, used to seasoned soup, sauce and other dishes. There are different kinds of miso by color, texture, and flavor. You can find me so at some grocery stores these days in the refrigerator or Asian food aisle. If you have a Japanese or Asian market nearby, you can certainly find more varieties. Or you can just order one online.

Dashi used here is Japanese fish broth and it is a key flavor factor of miso.


First of all, I’m going to slice tofu. There is no right or wrong way to cut tofu but you can just slice it in half and then cut it into bite-sized pieces. You can use both soft and hard kind tofu in the soup. You can also use vegetables, seafood, and meat in miso soup instead of tofu. You can make it harder by adding more stuff or make it simple. It’s all up to you. As I said before, to make good miso soup you need good dashi. All you need to do is to put a couple of handfuls of bonito flakes into boiling water and cook for a few minutes and strain it.

That’s it…

 It’s really simple!

Now I have four cups of dashi already made in the pot, I then put the tofu in and heat it on the medium heat until the top is hot. You don’t need to bring it to a boiling point because tofu is delicate. But just to the point that it’s heated through. If you are using other ingredients such as vegetables, seafood, and meat in miso soup, you can bring it to boil and cook until everything is cooked through.

Now add miso paste. If you have a small strainer, it’s easy to just dump miso in and dissolve miso directly in the pot. If you don’t have one, you can just use a ladle. You don’t need to strain miso paste but strainer just makes it easier to stir it in the pot without breaking the tofu.

Finally, put some green onions and remove it from the heat.


Miso soup is Japanese soul food and often called as the flavor of mom’s home cooking. I certainly love the flavor and its true comfort food for everyone. I hope you will enjoy it as much as I do.

Happy cooking!

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