Miso soup is one of the most iconic dishes in Japanese cuisine.
Made with kombu dashi and miso paste, this traditional Japanese soup is simple, healthy, and full of umami. Classic miso soup includes tofu, wakame seaweed, and green onion, but you can also enjoy it with seasonal vegetables like mushrooms, eggplant, or root vegetables.
It may look simple, but with a few key tips, you can make the best miso soup full of flavor and comfort.
Ingredients (Serves 2)
- Water: 400ml
- Kombu: 5–10g (a piece about 5cm square, 1–2 pieces) or kombu dashi powder
- Miso paste: 2 tbsp (about 30g, adjust to taste)
- Silken tofu: 100g (cut into small cubes)
- Dried wakame: 2 tsp (rehydrated)
- Green onion: 1/3 stalk (thinly sliced)
Optional: You can also enjoy adding other vegetables such as fried tofu (aburaage), cabbage, or eggplant. Try different ingredients and find your favorite combination!
Instructions
Method (Quick Version: Using Kombu Same Day)
- Place water and kombu in a saucepan and heat over medium heat.
- Just before it boils (when small bubbles appear at the bottom), turn off the heat and let it sit for about 5 minutes to draw out the umami.
- Remove the kombu and add tofu and wakame.
- Reduce the heat and dissolve the miso paste (do not let it boil, or the flavor will be lost).
- Add green onion, turn off the heat just before it comes to a boil.
- Serve hot.
Tip: If using kombu dashi powder, add it to the pot after the water boils, at the same time you add the tofu and wakame.
Method (Recommended Version: Soaking Overnight)
- Place water and kombu in a pot or bowl, and soak in the refrigerator for 30 minutes to 1 hour, ideally overnight.
- Transfer the kombu-infused water to a saucepan and heat over medium heat.
- Remove the kombu just before it boils.
- Add tofu and wakame.
- Reduce the heat and dissolve the miso paste (avoid boiling).
- Add green onion, turn off the heat just before it comes to a boil.
VIDEO: Watch How to Make It
https://www.instagram.com/p/DOLhTkFkpgt
Why You Should Never Boil Miso
◎The aroma disappears
Miso has a rich fragrance from koji and fermentation. Boiling makes these aromas evaporate, especially in delicate white miso.
◎Nutrients are destroyed
Miso is a fermented food containing yeast and lactic acid bacteria. These are heat-sensitive and die at boiling temperature. For gut health and beauty, it’s important not to boil.
◎The flavor becomes harsh
Boiling disrupts the balance of amino acids and organic acids, resulting in bitterness and saltiness that taste sharp.
◎The appearance suffers
Boiling causes miso to separate, creating scum and bubbles. The soup looks cloudy and the texture becomes grainy.
Extra Tips for Perfect Miso Soup
◎Making the Dashi
・Never boil kombu → It brings out bitterness. Always remove just before boiling.
・Cold water extraction → Soaking kombu in water overnight gives a clear, clean umami.
◎Handling the Miso
・Add miso last → Boiling for too long makes the aroma and nutrients disappear.
・Use a miso strainer → Prevents clumps. A ladle and chopsticks also work.
・Blend miso types → Combine white and red miso for both depth and smoothness.
◎Handling Ingredients
・Add in order of cooking time → Root vegetables first (daikon, carrot), then tofu or leafy greens, and finally green onion.
・Don’t over-soak wakame → It expands quickly, a small amount is enough.
・Seasonal vegetables make it special → Spring (new onions), summer (eggplant), autumn (mushrooms), winter (root vegetables).
◎Finishing Touches
・Avoid rapid boiling → Keep the heat gentle for a smooth, mild soup.
・Stir before serving → Ensures miso is evenly distributed and doesn’t settle at the bottom.
・Optional garnish → A sprinkle of shichimi chili or a touch of yuzu zest enhances the flavor.
