Miso Soup Recipe – Eats Now

Name: Miso Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 to 5 cups dashi, recipe follows; 2 tablespoons brown miso paste, plus more to taste; 2 tablespoons white miso paste, plus more to taste; 6 ounces firm tofu, cut into 1/2-inch cubes; 2 scallions, white and green, thinly sliced on the diagonal; 2 tablespoons aji mirin (sweetened rice wine), optional; 6 cups cold water; One 12-inch long piece of kombu, wiped with a damp cloth; One .88-ounce/25 grams package shaved dried bonito flakes; Copyright 2001 Television Food Network, G.P. All rights reserved.

Servings: persons

1
In a saucepan heat the dashi and whisk in the miso pastes.
2
Bring to a simmer and add the tofu, scallions, and mirin, if using.
3
Remove from the heat and serve immediately.
4
In a saucepan, combine the water and kombu.
5
Bring to a simmer, uncovered, over medium heat.
6
Remove the kombu and discard.
7
Bring the liquid to a boil, add the bonito flakes and immediately remove the pan from the heat.
8
Allow the dashi to sit undisturbed for 2 minutes.
9
Strain through a fine mesh strainer into a medium bowl.
10
Discard the bonito flakes.
11
Use immediately or store, covered, in the refrigerator for up to 3 days.

No nutrition data on file — estimate from the ingredient list.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 to 5 cups dashi, recipe follows, 2 tablespoons brown miso paste, plus more to taste, 2 tablespoons white miso paste, plus more to taste, 6 ounces firm tofu, cut into 1/2-inch cubes, and more.

Yes, Miso Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Miso Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions