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Homemade Miso Soup with Tofu Recipe

Homemade Miso Soup with Tofu Recipe

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  • Author: Emily
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Japanese
  • Diet: Vegetarian

Description

Learn how to make flavorful Homemade Miso Soup with Tofu from scratch. This traditional Japanese soup is comforting and packed with umami flavors.


Ingredients

Units Scale

Dashi:

  • 4 cups water
  • 1 piece kombu (dried kelp) (1/3 oz, 10 g per piece; 4 x 4 inches or 10 x 10 cm)
  • 1 cup katsuobushi (dried bonito flakes) (packed; I used a loosely packed 3 cups in the video for stronger flavor)

Miso Soup:

  • 7 oz soft/silken tofu (kinugoshi dofu)
  • 4 Tbsp miso (use 1 Tbsp, 18 g for every 1 cup, 240 ml of dashi)
  • 1 Tbsp dried wakame seaweed
  • 1 green onion/scallion

Instructions

  1. Dashi 3 Ways: Gather all the ingredients.
  2. Miso Soup Ingredients: Cut 1 green onion/scallion into thin rounds.
  3. To Make the Dashi (can make in advance): Add 4 cups water and 1 piece kombu to a saucepan. Slowly bring to a boil, remove kombu, and set aside. If not vegetarian, add bonito flakes, simmer, strain.
  4. To Make the Miso Soup: Add dashi to a pot, bring to a slow boil, add miso, tofu, wakame, and green onions. Serve immediately.

Notes

  • Rehydrate dried wakame separately to reduce saltiness.
  • Do not boil miso soup when reheating.
  • Store miso soup without miso for longer shelf life.

Nutrition

  • Serving Size: 1 bowl
  • Calories: Approx. 150 kcal
  • Sugar: 2g
  • Sodium: 500mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Protein: 10g
  • Cholesterol: 0mg