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Miso Soup

Miso Soup is a traditional Japanese starter made with fermented miso paste, tofu, seaweed, and scallions. Light yet nourishing, this soup is served daily in Japanese households and restaurants. Its umami-rich flavor and simplicity make it a beloved comfort food across the globe.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Course: Soup, Starter
Cuisine: Japanese
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

4 cups (960 ml) dashi broth (or vegetable broth)
3 tbsp miso paste
100 g tofu, cubed
1 tbsp dried seaweed (wakame)
2 scallions, chopped

Equipment

  • Saucepan
  • Ladle
  • knife
  • chopping board
  • Ser

Method
 

Heat dashi broth in a saucepan.
    Add wakame and tofu, simmer for 3–4 mins.
      Stir in miso paste (do not boil after adding miso).
        Garnish with scallions and serve warm.

          Notes

          Nutrition (per serving, approx.): 90 kcal | Carbs 8 g | Protein 6 g | Fat 3 g
          Notes: For a richer flavor, use kombu dashi base.
          Storage: Best served fresh; refrigerate up to 1 day.