Miso soup is a traditional Japanese dish that is both comforting and nutritious. It's a simple yet flavorful soup that can be enjoyed as an appetizer or a light meal. The combination of miso paste, dashi, and tofu creates a savory broth that is both satisfying and healthy.
Some ingredients in this recipe might not be commonly found in every household. Dashi granules are a type of Japanese soup stock that adds a rich umami flavor to the soup. Miso paste is a fermented soybean paste that gives the soup its distinctive taste. Both of these ingredients can be found in the Asian section of most supermarkets or at specialty Asian grocery stores.

Ingredients for Miso Soup Recipe
Water: The base of the soup, used to dissolve the other ingredients.
Dashi granules: A Japanese soup stock that adds a rich umami flavor to the soup.
Miso paste: A fermented soybean paste that gives the soup its distinctive taste.
Tofu: A protein-rich ingredient that adds texture and substance to the soup.
Green onions: Adds a fresh, mild onion flavor and a pop of color to the soup.
Technique Tip for This Recipe
When dissolving the miso paste in the soup, it's best to use a small strainer or a ladle. Place the miso paste in the strainer or ladle, dip it into the soup, and use a spoon or chopsticks to gently stir and dissolve the miso. This method ensures that the miso is evenly distributed and prevents clumps from forming, resulting in a smoother miso soup.
Suggested Side Dishes
Alternative Ingredients
dashi granules - Substitute with vegetable broth: Vegetable broth can provide a similar umami flavor, especially if you add a bit of soy sauce or seaweed.
miso paste - Substitute with soy sauce: Soy sauce can mimic the salty and umami flavors of miso paste, though it lacks the fermented depth.
tofu - Substitute with tempeh: Tempeh offers a similar protein content and can be cubed like tofu, though it has a firmer texture and a nuttier flavor.
green onions - Substitute with chives: Chives provide a similar mild onion flavor and can be used as a garnish in the same way.
water - Substitute with vegetable broth: Using vegetable broth instead of water can add more depth and flavor to the soup.
Other Alternative Recipes Similar to This Soup
How to Store or Freeze This Soup
Allow the miso soup to cool to room temperature before storing. This helps prevent condensation, which can dilute the soup and affect its flavor.
Transfer the cooled miso soup into an airtight container. Ensure the container is clean and dry to maintain the soup's freshness.
If you plan to consume the soup within a few days, store it in the refrigerator. It can stay fresh for up to 3-4 days.
For longer storage, consider freezing the miso soup. Pour the soup into freezer-safe containers or heavy-duty freezer bags. Leave some space at the top to allow for expansion as the soup freezes.
Label the containers with the date to keep track of how long the miso soup has been stored. This helps in maintaining the quality and safety of the food.
When ready to use, thaw the miso soup in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
Reheat the thawed miso soup gently on the stove over low heat. Stir occasionally to ensure even heating. Avoid boiling, as this can alter the flavor and texture of the tofu and miso paste.
If the miso soup appears separated or the tofu has changed texture after freezing, give it a good stir. The soup should come back together nicely.
For added freshness, you can garnish the reheated miso soup with freshly chopped green onions or other herbs just before serving.
How to Reheat Leftovers
- Gently reheat the miso soup on the stovetop over low heat. Stir occasionally to ensure even heating and to prevent the tofu from breaking apart.
- Use a microwave-safe bowl to reheat the soup in the microwave. Cover the bowl with a microwave-safe lid or plate to avoid splatters. Heat on medium power in 1-minute intervals, stirring in between, until the soup is hot.
- If you have a double boiler, this method can help maintain the delicate flavors of the miso paste. Place the soup in the top section and gently heat over simmering water, stirring occasionally.
- For a quick and even reheating, use an immersion blender to gently stir the soup while heating it on the stovetop. This will help distribute the heat evenly without breaking the tofu cubes.
- If you prefer, you can reheat the soup in a slow cooker on the low setting. This method is great for keeping the soup warm over a longer period without overcooking the tofu and green onions.
Best Tools for Making This Soup
Pot: Used to bring water to a boil and simmer the soup.
Stirring spoon: Essential for stirring the dashi granules and miso paste until they are dissolved.
Knife: Needed to cut the tofu into cubes and chop the green onions.
Cutting board: Provides a safe surface for cutting the tofu and green onions.
Measuring cups: Used to measure the water accurately.
Measuring spoons: Used to measure the miso paste and dashi granules accurately.
Ladle: Useful for serving the hot miso soup into bowls.
How to Save Time on Making This Recipe
Prepare ingredients in advance: Measure and chop tofu and green onions beforehand to streamline the cooking process.
Use instant dashi: Opt for dashi granules instead of making dashi from scratch to save time.
Dissolve miso paste separately: Mix miso paste with a small amount of hot water in a bowl before adding it to the pot to ensure it dissolves quickly and evenly.
Simmer gently: Keep the heat low when adding tofu and green onions to avoid overcooking and to maintain their texture.

Miso Soup Recipe
Ingredients
Main Ingredients
- 4 cups Water
- 1 packet Dashi granules
- 3 tablespoons Miso paste
- 1 block Tofu cut into cubes
- 2 tablespoons Green onions chopped
Instructions
- 1. In a pot, bring water to a boil.
- 2. Add dashi granules and stir until dissolved.
- 3. Reduce heat to low and add miso paste. Stir until miso is completely dissolved.
- 4. Add tofu cubes and green onions. Simmer for a few minutes.
- 5. Serve hot.
Nutritional Value
Keywords
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