Learn how to make authentic, easy miso soup in 10 minutes with one pot! Customize this basic recipe using what you have in the pantry or fridge for a comforting bowl of goodness with your lunch or dinner.
Learning how to make miso soup properly is a basic skill for all Japanese home cooks. For a detailed guide on miso soup, I recommend reading my comprehensive Miso Soup post. It is one of the most important recipes I’ve shared on Just One Cookbook.
If you love miso flavor, try my Miso Ramen, Miso Salmon, and Miso Glazed Eggplant next!
Why This Recipe Works
This recipe is developed specifically for college students or anyone with an electric pot. By following the four key points below, you can make an excellent bowl of miso soup whenever you’re craving something comforting.
- Use a dashi packet: The quickest method to make miso soup is to use a dashi packet. I don’t recommend dashi powder, as many contain MSG or salt. Also, avoid using vegetable or chicken broth, or water. You can get a dashi packet on Amazon.
- Don’t overcook the tofu: Tofu is the star ingredient in this classic miso soup. You want the taste and texture to be just right. Since tofu is edible straight out of the package, you don’t need to cook it; just gently warm it. Overcooking will change its texture, making it hard and affecting its flavor.
- Add miso right before serving: Miso soup is most fragrant when served fresh, so add the miso paste just before serving. Since boiling miso ruins its flavor, heat the broth (without the miso) until it’s simmering hot, then stir in the miso paste and serve.
- Do not let the miso soup boil: When preparing miso soup, heat it until very hot, add the miso, and serve immediately. If reheating, stay close and turn off the heat as soon as the soup starts to simmer. Boiling the soup will make it taste sour.
Once you try this homemade recipe, you’ll never look back. It tastes so much better than what you get at restaurants!
Ingredients for Miso Soup
- Water
- Dashi packet
- Soft/silken tofu
- Miso — The quality of the miso makes a big difference. My favorite brand of miso is Hikari Miso, and you can find their products in Asian/Japanese supermarkets or on Amazon.
- Dried wakame seaweed
- Green onion/scallion for garnish
Find the printable recipe with measurements below.
Substitutions
- Dashi packet: As I mentioned, using a dashi packet is the most convenient way to make dashi, producing a much more flavorful soup stock than dashi powder. However, if you can’t get the packet, you can use the powder or make dashi from scratch, which takes about 20 minutes.
How to Make Miso Soup
Preparation
Step 1 – Prepare the ingredients. Thinly slice the green onions and cut the tofu into small cubes.
Step 2 – Make dashi. Add water and the dashi packet in a pot. Cover and bring it to a simmer. Once boiling, let it simmer for 2-3 minutes, shaking the packet a few times. Once finished, discard the packet. If you’re using dashi powder, add the powder to boiling water. Now dashi is ready to use.
Cook
Step 3 – Make miso soup. Add the tofu and wakame seaweed. The tofu just needs to warm up.
Step 4 – Add the miso paste. Let the chunk of miso dissolve completely in the ladle. Don’t boil miso soup.