Miso Soup Recipe

Miso Soup

Miso Soup


  • 6 cups water
  • 1 (.5 grams or 1/4 cup) packet bonito (dried fish) flakes (*or see ingredient substitutions below)
  • 1/4 cup white shiro miso (soybean paste)
  • 6 ounces silken soft tofu, cut into 1/4-inch cubes
  • 2 sheets nori (dried seaweed paper), cut into small pieces
  • 3-4 green onions, thinly sliced


  1. First, begin by making your dashi broth.  In a large saucepan, bring the water to a boil over high heat.  Once it reaches a boil, 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.  Then strain out the flakes, and return the pan with the broth to the stove.
  2. 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.
  3. Add the tofu, nori and green onions to the broth, and gently stir to combine.  Increase the heat to medium-high, and continue cooking for about 5 minutes, or until the soup reaches a simmer.  Then remove from heat and serve immediately, topped with extra green onions if desired.
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