Miso Soup

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  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
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4 to 5 cups dashi, recipe follows

2 tablespoons brown miso paste, plus more to taste

2 tablespoons white miso paste, plus more to taste

6 ounces firm tofu, cut into 1/2-inch cubes

2 scallions, white and green, thinly sliced on the diagonal 

2 tablespoons aji mirin (sweetened rice wine), optional


6 cups cold water

One 12-inch long piece of kombu, wiped with a damp cloth

One .88-ounce/25 grams package shaved dried bonito flakes


  1. In a saucepan heat the dashi and whisk in the miso pastes. Bring to a simmer and add the tofu, scallions, and mirin, if using. Remove from the heat and serve immediately.


Yield: About 4 to 5 cups
  1. In a saucepan, combine the water and kombu. Bring to a simmer, uncovered, over medium heat. Remove the kombu and discard. Bring the liquid to a boil, add the bonito flakes and immediately remove the pan from the heat. Allow the dashi to sit undisturbed for 2 minutes. Strain through a fine mesh strainer into a medium bowl. Discard the bonito flakes. Use immediately or store, covered, in the refrigerator for up to 3 days.