Miso Soup



Miso Soup

Course Soup
Cuisine Japanese
Servings 4 servings



  • 1 tsp wakame or 2 cut up nori sheets
  • 1 cup warm water


  • 6 cups water
  • 1.5 cups katsuoboshi


  • 1/4 cup white shiro miso soybean paste
  • 6 ounces silken soft tofu cut into 1/4-inch cubes
  • 3 whole green onions thinly sliced


  1. Soak wakame in 1 cup of hot water for 10 minutes. Alternatively, use nori sheets.


  1. Bring the 6 cups of water to a boil over high heat in a saucepan.  

  2. Reduce heat to medium-low, and then stir in the bonito flakes. Let them sit for about 3-4 minutes, or until most of the flakes sink to the bottom of the pan.

  3. Strain out the flakes, and return the pan with the broth to the stove.


  1. In a separate small bowl, add the miso paste along with 1/2 cup of the dashi broth. Whisk together until smooth. Then add the miso back to the saucepan with the rest of the broth.
  2. Add the tofu, nori and green onions to the broth, and gently stir to combine. 

  3. Increase the heat to medium-high, and continue cooking for about 5 minutes, or until the soup reaches a simmer. 

  4. Remove from heat, top with green onions, serve immediately.

Recipe Notes

If bonito (katsuobushflakes are unavailable, don't fear, you have a few options. 

Just use water, without any fish flavoring. (The other ingredients will still flavor the broth considerably.)

Use any other kind of homemade or store-bought fish stock.

Use chicken or vegetable stock (with a few drops of fish sauce stirred in, if you have it).

Use instant dashi granules (kind of like bouillon -- but look out, many brands include MSG).