Easy Homemade Miso Soup

How to make miso soupThings have been a little sniffle-y around our house. First it was me and now Trey is feeling under the weather. Gross. In my mind the very best remedy to fight off a (possible) oncoming cold: plenty of sleep, lots of water and steaming bowls of soup.

The post is about the soup. But doesn’t a whole blog post about sleeping a lot or drinking a lot of water sound just riveting? 🙂Best miso soup recipeActually, a whole blog post about water and sleep might just put you to sleep. And if you’re not feeling well, then I’d really be helping you out.

So… you’re welcome. I digress. Let’s make miso soup.How to make dashiMiso soup starts with dashi, a kind of fish stock. Most homemade stocks can take hours to make, but dashi is quick and easy. If you have a hard time finding the ingredients where you live, you could try substituting the dashi with store bought fish stock (low sodium is best). Not exactly the same thing, but in a pinch it will still be very, very yummy.

Dashi, makes 5 cups.

2-3 strips kombu
5 cups water
1 1/2 cups bonito flakes

In a medium size pot combine the kombu and water. Bring to a boil, then remove from heat. Remove the kombu (I used tongs). Add in the bonito flakes and seep until they sink to the bottom (3-4 minutes). Strain out the bonito flakes. The end.Simple miso soupEasy Homemade Miso Soup, serves two as a meal or four as a starter.

5 cups dashi
1/4 cup miso paste (I used shiro)
3-4 tablespoons chopped green onions
3-4 oz. cubed tofu (extra firm)

Dissolve the miso paste in 1/2 cup dashi. Use a whisk or rubber spatula. In a pot combine the remaining 4 1/2 cups dashi, 1/2 dashi/miso mixture and the cubed tofu. Cook over medium heat until the tofu is warmed through. Add the green onions a minute or two before serving. Easy homemade miso soupIf you want to make this an even more substantial meal try adding cooked ramen or udon noodles. You could also try adding cooked shrimp or soup friendly veggies. This really is so simple and so, so good. Make some soup this week! xo. Emma

5 from 1 vote
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Easy Homemade Miso Soup

Servings 4 servings

Ingredients

  • 5 cups dashi
  • 1/4 cup miso paste I used shiro
  • 3-4 tablespoons chopped green onions
  • 3-4 oz. cubed tofu extra firm

Instructions

  1. Dissolve the miso paste in 1/2 cup dashi. Use a whisk or rubber spatula. In a pot combine the remaining 4 1/2 cups dashi, 1/2 dashi/miso mixture and the cubed tofu. Cook over medium heat until the tofu is warmed through. Add the green onions a minute or two before serving.
  2. Dashi, makes 5 cups.
  3. 2-3 strips kombu
  4. 5 cups water
  5. 1 1/2 cups bonito flakes
  6. In a medium size pot combine the kombu and water. Bring to a boil, then remove from heat. Remove the kombu (I used tongs). Add in the bonito flakes and seep until they sink to the bottom (3-4 minutes). Strain out the bonito flakes. The end.

Credits // Author and Photography: Emma Chapman

  • 5 stars
    I love this recipe! Have cooked it 3 times in the last month and it just keeps getting better . Thank you!

  • We make this a lot, although I’ve never seen miso come in a package like that. I don’t know if it’s just because I live in LA but I get a tub of miso for about $3.50, and it lasts us a few months (they usually say they’re good for like 3 mo). I appreciate the fish stock recipe, but its also really easy and good with chicken or vegetable stock. Btw miso is super good for regulating lady hormones! Out favorite is to throw in some soba, tofu, eggs and garden greens

  • For vegetarians and vegans, you can omit the bonito flakes and just use a pure konbu base.

    Also, I hope you don’t just discard the bonito flakes and konbu after you used them to make dashi.

    If you spread the flakes out to dry, they make a great topping for salad etc. We usually sprinkle them on top of either blanched spinach or silken tofu and add a dash of shoyu (Japanese soy sauce) for a super simple side dish.

    With the konbu, there are many uses, but my favourite is to cut it into thin strips and mix it with a little bit of Japanese mayonnaise and stone ground mustard. Makes a great little amuse bouche salad. However, you can also just cut it up and add it back into the soup!

  • Oh man oh man, Miso soup is pretty much a wonderfully easy comfort food. To make this mostly broth soup a little more substantial, I cook small pieces of Japanese sweet potatoes and onions in the dashi broth before adding the miso.

  • I’ve always been curious about how difficult this would be to make! Now I need to try and find the ingredients.

  • I looooooveeeee miso soup!!!!! Always wanted to try to make it! Yay! thank you!

  • Miso soup is one of my favorites! I eat it often, especially in the winter. One note, you should add the miso in just before you serve it as it keeps all the vitamins/minerals active. Over cooking them can kill all that goodness 🙂 Just a tip!

  • I was about to say this. Never boil the miso paste if you want it to keep its properties. If you cook it, it will still be delicious to the taste though. So when making the soup, heat the broth and vegetables only, then lower the heat so that the soup is not boiling anymore, then take a bit of the broth in a bowl and dissolve your miso in it before pouring it back to the pot, as said before, or use a little sieve in which you place the miso and delay it with a spoon directly in the soup. If having leftlovers of soup, heat it very gently so that it doesn’t boil 🙂

  • Maybe this is a dumb question but I’m curious, if it’s bad etiquette to add the rice to the soup, so you just serve plain rice along with the soup? I always love hearing about the traditional way dishes are prepared or served.

    -Emma

  • This really does look easy, thanks for sharing and I hope you all feel better soon 🙂

    Sophie
    http://what-sophie-said.blogspot.co.uk/
    xxx

  • MMMMM I love miso – HAVE to make this. Now im drooling.. thanks haha.

    www.dancingthroughsunday.typepad.com

    x

  • Simmering carrots in the dashi for a couple minutes before you add the miso is great too! I’m Japanese and I love adding extra veg to it, but the best is eating it with rice (much more suitable to the dish than noodles)! Don’t dump the rice in, though! That’s not considered good etiquette in Japan!!

  • Yumo! The mystery of the broth is solved! I thought I had tried everything to make it taste like the restaurant style. I am beyong excited!

    Thanks ladies!

    xoxo,
    Lauren

    http://blushingmua.blogspot.com

  • Girl you are amazing. I am so excited because I have been craving miso soup and this looks awesome! Did you buy the ingredients at whole foods or an Asian mart or where? I need to make this soup happen for me. Thanks!

  • This is NOT a vegetarian recipe, it contains fish, which is not part of a vegetarian diet. Duh.

  • love miso soup. it was always our winter afternoon treat at my old workplace – just instant miso in a mug but it was so lovely. you’ve definitely inspired me to buy some miso paste today!

  • I love miso soup! Thanks for the easy receipe!

    http://liivingingrace.blogspot.ca/

  • I have never had miso soup but it looks delicious, I have been making soup almost every other day especially in this cold New England weather, visit our blog and check our version of red lentil soup at
    a beautiful maison
    www.facebook.com/abeautifulmaison

  • How cool, I’ve never heard of dwenjang. I’ll have to see if I can find that. I’m actually not very familiar with Korean cooking at all. Not sure why? Just haven’t gotten into it yet.

    -Emma

  • Awesome tip! Thanks for sharing. I will for sure be doing this next time we make miso soup (probably next week-I’m addicted).

    -Emma

  • Actually I’m mostly a pescetarian. That’s why you see mostly seafood on the blog (not a lot of beef or poultry). After I learned more about the factory farming industry some years ago I changed my diet so I could avoid supporting that. When I do cook meat (beef or poultry) I always buy it from a local farmer who is avoiding cruel practices. But I am by NO means a role model for that lifestyle! I sometimes buy leather and I usually eat turkey for Thanksgiving every year. I’m no saint, that’s for sure.

    -Emma

  • Liquid smoke. How interesting. I’ve never cooked with that before, I see it at the store sometimes and it sounds very fun but I haven’t found an excuse to use it yet.

    -Emma

  • Korean dwenjang (soybean) paste is SO much better than Japanese miso. If there’s an Asian grocery near you, pick up a container of dwenjang to try. It’s a brownish-reddish color– very fermented, a bit stinky but very delicious. A few heaping tablespoons to a few cups of water or dashi, plus sliced onion, mushrooms, small clams (optional) and a a sliced potato (and some cubed tofu at the end) served with rice… one of my all time favorite Korean meals. I ate this soup five days a week for two of the six years I lived in Korea.

  • I love thick miso! I live in Japan, so I have easy access to miso, and let me tell you, it is awesome 🙂

  • this looks incredibly delicious! thanks for sharing!

    Angie | http://www.thefashionfuse.com/

  • omg!!!!! miso soup is my absolute fave! i am beyond excited to try this!

    xxoo,
    nikki

    www.dreaminneon.blogspot.com

  • delicious recipe!
    dissolving the miso in warm water and adding it once the soup has finished cooking will preserve all of miso’s healthful, healing properties.

  • yum!!! i can’t wait to try this!
    xo,
    maddie

    http://feelingmagenta.blogspot.com/

  • Yum! Perfect meal to help survive the polar vortex!

    http://sometimesgracefully.com

  • You can also sometimes find Dashi packets at an Asian grocery store…you just boil them for a few minutes and then remove.

    I like to add leafy greens + an egg to my miso soup 🙂

  • Soup sounds perfect! We’re “braving” the snow here in middle georgia so soup is definitely on the menu!

  • yummy! i am so over chicken noodle soups, i need something like this!

    http://semiweeklyeats.blogspot.com/2014/01/takeout-experiment-1-chicken-tikka.html

  • Mmmm one of my favorite things on the planet. I make it so often! Great recipe.

    xo Denise
    lovelybohemian.blogspot.com

  • I’ve been making miso soups for work recently and i LOVE it. One of the cosiest winter warmers.

    I’ve written about my drugstore favourites, bath essentials and tips for clear skin over on my blog.

    www.sophschoices.co.uk

    Sophie x

  • This would be so nice right now, it looks so good! x

    http://moiraparton.blogspot.co.uk/

  • Thanks for the recipe…looks delicious and I prefer the easier version.x

    http://vodkaandarose.blpgspot.co.uk

  • Miso soup is the most comforting soup ever (to me). And you can add so much to it if you want (hello mushrooms)

  • I LOVE miso soup! It’s one of my favorite parts about going to the Japanese restaurant down the street from me. I can’t wait to try this recipe out!

    xoxo
    Taylor

    www.welcomehometaylor.com

  • I love miso soup! It’s so easy and comforting. This health food market down the street from my house makes their own homemade miso paste, it’s amazing and lasts forever! Also really fun to make sushi too. My favorite combination is cucumber, avocado, and asparagus rolls. Yum! xoxo
    https://www.etsy.com/shop/CrownofCreationShop

  • Oh, man. Nothing beats a hot cup of miso soup on a chilly morning. I make mine with veggie broth and the tiniest bit of liquid smoke but, just between us, I sometimes miss a dashi base.

    Hope you guys feel better soon!

  • I looove Miso soup, it’s perfect when you start feeling cold 🙂 I’ve never tried before, but it’s a good idea!

  • So many good vegetarian recipes on the blog lately! Never tried to make miso soup at home before, can’t wait to try it:-)

  • That looks delicious! I have never made a soup before but I may need to try this out. I love the idea of adding noodles to make it into a more filling meal.

    -Kelcey
    hellokelcey.blogspot.com

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