41 In Soup/ Tofu/ Video

Miso Soup Recipe

Many of you might have had Miso Soup once before even if you didn’t order it at Japanese restaurant, just because it came with your Chicken Teriyaki.

Miso Soup is soul food for Japanese people.  They can have it anytime of a day.  Some people don’t mind eating just a bowl of rice and this soup without any main or side dishes.  Miso Soup is such an important part of Japanese meal.

Depending on what kind of ingredients you put in your Miso Soup, it could be as simple as the one we made here or very filling with meat, potatoes and vegetables.

It’s so easy to make, but your friends and families don’t have to know that.   They will appreciate your hard work of making restaurant quality (or better!) Miso Soup without much work.

Miso paste is found at Japanese markets, online stores or even in the Asian food section at some American supermarkets.

Miso Soup

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: 4-5 servings

Miso Soup



  1. Boil Dashi. Cut tofu into 1/2" cubes and add to Dashi.
  2. Reduce heat to low and dissolve miso paste in the Dashi. Take care not to boil.
  3. Add green onions and remove from heat.

Miso Soup

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  • Kit
    October 23, 2013 at 5:13 pm

    This is better than almost all the restaraunts I have been to and we are about to try the miso marinated chicken,

    • Noriko
      November 3, 2013 at 4:16 pm

      home cooking is the best! Hope you would like our miso marinated chicken recipe!

  • Ysa
    December 20, 2013 at 10:10 pm

    Thank you for the guide my family loves the miso soup I made

    • Noriko
      January 7, 2014 at 11:55 pm

      you’re welcome!

  • Marsha
    December 28, 2013 at 5:04 pm

    I just found your site. I made miso soup and teriyaki salmon. So easy and delicious. Thank you!

    • Noriko
      January 7, 2014 at 10:55 pm

      you’re welcome!

  • Cristina
    January 11, 2014 at 11:28 am

    I just made this soup with your homemade dashi recipe and it was amazing! Thanks for posting all these homemade Japanese recipes. Home-cooking is the best! xoxo 🙂

    • Noriko
      January 12, 2014 at 8:50 pm

      thanks for using our Miso Soup recipe! Come back for more!

  • Hannah
    January 23, 2014 at 9:05 pm

    I just happen to stumble upon your website! I absolutely love it!
    I was just wondering, how well does Miso Soup keep in the refrigerator as leftovers? Does it reheat okay?

    • Noriko
      February 1, 2014 at 12:02 pm

      yes, you can refrigerate for a couple of days.

  • Patricia
    February 23, 2014 at 8:47 pm

    Do I use yellow, white or red miso paste?

    • Noriko
      February 24, 2014 at 5:04 pm

      any you like, but I recommend to start Awase Miso (something between white and red).

  • carmelina ignelzi
    June 11, 2014 at 5:06 pm

    could I use vegetable broth instead of fish broth

    • Noriko
      September 14, 2014 at 1:13 pm

      you can use Kombu dried kelp for broth. We have Ichiban Dashi recipe using Kombu. Just take Katsuobushi out.

  • Paula
    July 8, 2014 at 7:28 am

    What about the seaweed that is found in some?

    • Noriko
      September 13, 2014 at 9:53 pm

      you can use Wakame seaweed for Miso Soup too of course.

  • Renelle
    July 9, 2014 at 10:25 am

    Great recipe! One question though: why should I be careful to not boil the soup once the miso paste has been put? Is there any particular reason? Thank you!

    • Noriko
      September 13, 2014 at 12:35 pm

      because the aroma of miso goes away by boiling.

  • Konrad
    August 18, 2014 at 6:36 am

    I love this taste! Thank you very much for this amazing recipe. How long can I keep miso soup in refrigerator?

    • Noriko
      September 8, 2014 at 10:13 pm

      a day or two.

  • Serge
    August 25, 2014 at 9:05 am

    Wow! I love this recipe! Thank you!

    • Noriko
      September 8, 2014 at 9:30 pm

      glad you liked our Miso Soup recipe! Come back for other recipes too!

  • Breanna
    August 28, 2014 at 10:41 pm

    Love this site! I’ve been trying different recipes all summer… they are all fantastic! I am a vegan, so I do have to occasionally make adjustments, but I am far from complaining… they measurements are always precise, exact and easy to substitute! Oh and It definitely helps Japanese cuisine is very veggie and earth friendly by nature 🙂 ….. Arigato!

    • Noriko
      September 8, 2014 at 9:01 pm

      glad our recipes work for you! Wish I could be a vegan, but love meat too much 🙂

      • Breanna
        September 15, 2014 at 9:29 pm


        Dont worry about being a vegan, I only really do it for my specific health. If your body tolerates it, meat and animal products are good for you! Plus, you are an exceptionally good cook, I bet all of your meals , with and without meat, are fantastic, and I wouldn’t want you to be limited to excercise just some of your talent!

        Much respect!

        • Noriko
          September 15, 2014 at 9:47 pm

          wow, thanks! And thanks for giving us tips about how to eat Japanese food as vegans. That’s not something I know much about.

  • Mary
    September 13, 2014 at 5:22 am

    Is there a vegan alternative to dashi that will produce that same wonderful flavor of miso soup? If not, I am going to bend my vegan lifestyle. Thank you.

    • Noriko
      September 13, 2014 at 10:37 am

      you can use dried Kombu kelp for making Japanese broth. Ichiban Dashi minus dried bonito flakes will work, so come to our sites!

  • Breanna
    September 15, 2014 at 8:35 pm

    Whoa dont do anything crazy 😉 !

    Yes, I find the plain kombu dashi to be very flavorful! I tried to make my own with no success (I’ll keep trying 🙂 ), but then found instant kombu dashi granules at my local Japanese market. There was also a bottle of kombu dashi stock avalible, but my over-cautious self read the Ingredients and found it still contained fish.

    Unfortunately, I was not aware of the wonders of Japanese food before I was a vegan, and cannot tell you how regular and kombu dashi compare, but I can tell you that every recipe I have substitited kombu dashi into has come out amazing…. I was just gifted a huge amount of the Asian variety of persimmions and cannot wait to use my kombu dashi granules to make shira-ae again 😀

    Good luck!

    Oh and feel free to reply back here if you have any more vegan questions… I have quite a bit of experience.

  • Breanna
    September 15, 2014 at 9:09 pm

    I forgot to mention to be sure to use umami rich foods in your substitution adventures. We tend to be limited as vegans, so it is imperative to emphasize the few oppertunities to add umami that we get. In the case of miso soup, dont be afraid to add a little more miso, and use fresh shiitake mushrooms. And a little tofu and shoyu never hurt anyone 😉

  • Amy
    September 24, 2014 at 2:06 pm

    Miso is an all time favorite. The one I like most has mushrooms and green leafs…. Do you know what those could be? I’m excited to try!!

    • Noriko
      September 25, 2014 at 3:45 pm

      is it stir-fried dish? I don’t know exactly…
      If you like Miso so much, we have recipes like Miso Grilled Salmon or Chicken, different kinds of Miso Soup, and even Miso Cookies on our web site. Check them out!

  • Marshall
    October 9, 2014 at 7:20 pm

    I made this a few days ago, and I have heard some people telling me that it’s better if you add the miso before the tofu (I like it just fine the way I made it). What are your thoughts on that? Will it affect the soup at all? Thanks 🙂

    • Noriko
      October 24, 2014 at 5:20 pm

      that may be the “proper way” 🙂 But you don’t have to worry too much about it. I’m more worried if it’s cooked too long (or boiling).

  • Ms. Jody
    October 12, 2014 at 4:14 pm

    This was really good. I’ve been making miso with white miso paste and different kind of broths such as vegy, mushroom, chicken and beef. I kept on adding more miso trying to get the right flavor, but it’s obvious what was missing was the dashi. Today I made it with red miso and added some mushrooms I needed to get rid of. It was a bit strong, so I just added some more water. Next time I will do 4 tbs of red paste instead of 5.

    A word of caution when making dashi: Pulling the fluffy bonito flakes out of a bag is like pulling stuffing out of a pillow. Do it slowly or you’ll end up with it everywhere. Turns out it pretty much disintegrates and becomes part of your sock if you step on it.

    • Noriko
      October 24, 2014 at 5:37 pm

      glad you liked our Miso Soup recipe! Thanks for the tip about bonito flakes, which will help a lot of people!

  • Julian
    October 22, 2014 at 6:53 am

    Hi Noriko,

    At my local Japanese market there are many varieties of miso paste and most of them have strictly Japanese language labels. It is easy to see the difference between red and white miso, but it seems like some of them have Dashi broth already mixed into the paste. There are many with a little fish on the label. Is this our hint that we don’t need to make the Dashi first and we can just follow this recipe with plain water?

    • Noriko
      October 24, 2014 at 6:33 pm

      some Miso paste has Dashi already in it for the convenience and no need to use Dashi. I personally think making miso soup from pure Miso paste and Dashi is the best.

  • Chelsey
    December 31, 2015 at 2:26 pm

    Noriko & Yuko,

    Hi! Just want to say I love your website and videos! I happened to come across your site while I was looking for recipes to recommend for work and now I spend a lot of time on this site. I am a Japanese cooking newbie and don’t know a lot about Japanese cooking ingredients. You will probably find me asking a lot of questions in the near future lol. For this recipe do you recommend soft, medium or firm tofu?

    • JapaneseCooking101
      December 31, 2015 at 9:25 pm

      Thanks! Any types of Tofu will do for Miso, but we like soft kind 🙂

  • Vee
    December 4, 2016 at 1:41 am

    Hi, i made this last night served your beef steak recipe and my whole family love it.
    Thank you for the great recipe.