Miso Soup

by Yuki Tanaka • Dec 4, 2025

15 min Japanese soup
veganprotein-rich
Per serving: 455 kcal • 43.7g protein • 1.8g fat • 84.1g carbs
(Edited Jan 23, 2026)

Simple, nourishing miso soup with tofu and wakame. The foundation of Japanese breakfast.

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Ingredients

Servings
4
  • 800ml dashi, or 800ml water + dashi powder
  • 3tbsp miso_paste, white or red
  • 150g silken_tofu, cubed
  • 2tbsp wakame
  • 2stalks green_onion, thinly sliced

Instructions

  1. 1

    Soak wakame in water for 5 minutes until rehydrated. Drain and set aside.

  2. 2

    Bring dashi stock to a gentle simmer in a pot. Do not boil.

  3. 3

    Add tofu cubes and wakame. Heat through for 2 minutes.

  4. 4

    Turn off heat. Place miso paste in a ladle, submerge in broth, and stir to dissolve completely.

  5. 5

    Ladle into bowls and garnish with sliced green onion. Serve immediately.

Tips

  • Never boil miso soup after adding the miso - it kills the beneficial probiotics and turns bitter.
  • Mix different types of miso (white and red) for more complex flavor.