Miso Soup Recipe

Best Miso Soup Recipe

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Miso soup is a healing bowl of soothing warmth packed with Japan’s authentic flavors.



For the Awase Dashi, you’ll need:

  • 4 cups of filtered water
  • 1 piece of dried black kelp/Kombu (4-inches size)
  • 1 cup of dried bonito flakes/katsuobushi

For the Miso Soup, you’ll need:

  • 8 ounces of silken/firm tofu (drained & cut into cubes)
  • 2 spring onions (sliced into 0.5-inch pieces)
  • 3 Tablespoons miso paste (red/white variety)


1. To Prepare the Awase Dashi

  • Fill a medium-sized saucepan with water and place it on the stove over a medium flame.
  • Add the dried kelp (kombu) in the water and bring it to a boil. As soon as the water starts bubbling, remove the kelp using a skimmer.
  • Now, reduce the flame to medium-low. Drop the dried bonito flakes and let it simmer for 60 seconds. Then, turn off the stove.
  • Place the saucepan in the kitchen top and let it steep for 5-10 minutes.
  • Strain the liquid through a mesh sieve and keep aside.

2. To Prepare the Miso Soup

  • Pour the awase dashi in the saucepan and place it on the stove over a medium-high flame. Let it start simmering rapidly.
  • Meanwhile, transfer the miso paste to a bowl. Take out 1 cup of the simmering dashi liquid and pour it on the miso. Whisk well until the miso combines without any lumps.
  • Add the miso liquid into the saucepan and stir it.
  • Next, reduce the flame to medium-low, add the tofu, and let it cook for 1-2 minutes.
  • Finally, sprinkle the spring onions and turn off the stove.
  • Serve the miso soup immediately!


Awase dashi can be prepared beforehand and stored in the refrigerator to last for 3-5 days. You may alternate dashi with chicken/vegetable broth.


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