Name: Homemade Miso Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 4 cups water; 1 piece kombu (dried kelp) (⅓ oz, 10 g per piece; 4 x 4 inches or 10 x 10 cm); 1 cup katsuobushi (dried bonito flakes); 7 oz soft/silken tofu (kinugoshi dofu); 4 Tbsp miso; 1 Tbsp dried wakame seaweed; 1 green onion/scallion

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Short, Catchy Intro:

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This miso soup is the cozy, soul-satisfying bowl that arrives faster than your willpower to order takeout. It smells like comfort, tastes like a hug, and looks way fancier than it actually is. If you want a quick primer on miso basics before diving in, check out this homemade miso guide to nerd out for five minutes.

Why This Recipe is Awesome

This version uses Awase Dashi made from kombu and katsuobushi so the flavor actually tastes like the restaurant version without being a total mystery. It hits savory umami notes, keeps things light, and is shockingly simple to pull off. It is forgiving and kind to beginners. Honestly, it is idiot proof. You can make it on a weeknight, serve it to folks who think soup needs to be complicated, and still get applause. Also tofu makes you feel healthy while still letting you eat something silky and indulgent.

Ingredients You’ll Need

4 cups water
1 piece kombu (dried kelp) ((⅓ oz, 10 g per piece; 4 x 4 inches or 10 x 10 cm))
1 cup katsuobushi (dried bonito flakes) ((packed; I used a loosely packed 3 cups in the video for stronger flavor))
7 oz soft/silken tofu (kinugoshi dofu)
4 Tbsp miso ((use 1 Tbsp, 18 g for every 1 cup, 240 ml of dashi))
1 Tbsp dried wakame seaweed
1 green onion/scallion

Yes that is all. No weird, impossible-to-find things. If you have a pantry, you probably already have miso lurking like a ninja.

Step-by-Step Instructions

Before we start… If you want to make miso soup in less than 10 minutes, follow my Easy Miso Soup recipe, using a dashi packet or powder. In this recipe, I make Awase Dashi from scratch with kombu and katsuobushi. For vegan or vegetarian, make the Kombu Dashi I showed below, or make Vegan Dashi with kombu and dried shiitake mushrooms. Gather all the ingredients. Cut 1 green onion or scallion into thin rounds.

To Make the Dashi (can make in advance)
- Put 4 cups water and the kombu in a saucepan. Heat gently until just before it boils. Remove the kombu before the water boils to avoid sliminess.
- Add the katsuobushi, bring to a boil for 30 seconds, then turn off the heat and let the flakes sink for a minute. Strain through a fine sieve or cheesecloth. You now have Awase Dashi. Pro tip keep a batch in the fridge for 3 days or freeze in cubes.
To Make the Miso Soup
- Return the dashi to a gentle simmer. Sprinkle in the dried wakame so it rehydrates and puffs up.
- Cut the tofu into bite size cubes and add them to the pot. Warm gently for a minute or two. Avoid boiling hard now or miso will lose some of its bright flavor.
- Scoop a ladle of hot dashi into a small bowl and whisk the miso into that until smooth. Stir the miso slurry back into the pot. Taste and adjust if you want it saltier or milder.
To Serve
- Ladle the soup into bowls. Scatter the thinly sliced green onion on top. Serve immediately while it is warm and comforting.
- Want to look fancy? Float a tiny pinch of sesame seeds or a sliver of chili. Nobody will complain.
To Store
- Cool the soup quickly and refrigerate in a sealed container for up to 3 days. Keep miso and tofu together; both hold up fine in the fridge.
- If you plan to eat it later, consider storing dashi and miso separately for the very freshest flavor.
To Reheat the Miso Soup
- Warm slowly on low heat. Do not boil aggressively once miso is added. Boiling can flatten the delicate flavors. If you stored dashi and miso apart, warm the dashi then whisk in miso just before serving.
What to do with the spent katsuobushi and kombu?
- Don’t toss them guiltlessly into the trash. Use the kombu to flavor rice or simmered vegetables. The spent bonito can go into compost or be dried and crushed as a smoky seasoning. Creativity wins.

Common Mistakes to Avoid

Adding miso to a boiling pot. That kills the flavor. Stir miso in off heat or on very low heat.
Overcooking tofu. It does not need to be boiled; you just want it warmed through.
Using way too much miso. It is salty and proud. Start with less, taste, then add. You can always add more, you cannot un-salt a bowl.
Skipping kombu removal. Let it sit until nearly boiling and then remove. Leaving it in while boiling makes the stock bitter. Rookie move.
Thinking powdered dashi is a sin. FYI it is a perfectly fine shortcut for busy nights.

Alternatives & Substitutions

No katsuobushi because you are vegan? Use kombu plus dried shiitake mushrooms for depth and make Vegan Dashi. I like this option for plant based dinners.
Short on time? Use a dashi packet or powder and skip the whole soak and strain ritual. Still tasty, less ceremony.
Want extra vegetables? Add sliced mushrooms, baby spinach, or thin carrot ribbons. Keep pieces thin so they cook fast.
Miso types: white miso yields sweet, mild soup. Red miso gives a bolder, saltier punch. Mix them if you like complexity. IMO a 50 50 mix is a fun compromise.
No wakame? Use a handful of finely sliced greens or skip it. The soup will still rock.

One more thing about shortcuts. If you love the idea of homemade but hate the ritual of making dashi every time, make a big batch and freeze it in ice cube trays. Pop a cube whenever you need a fast bowl.

FAQ (Frequently Asked Questions)

Q: Can I use instant dashi powder if I am in a hurry?
A: Sure. Go ahead. Nobody will judge you. Instant dashi gives good flavor fast. Use it for weeknights.

Q: Can I use firm tofu instead of soft or silken?
A: Yes. Firm tofu holds up better if you like chunkier texture. Soft tofu gives that silky mouthfeel. Your choice, your soup destiny.

Q: What if my miso tastes too salty?
A: Add more dashi or drop a few cubed potatoes in to soak up salt. Also scoop a little miso out and dilute with warm dashi before returning.

Q: How long does miso soup last in the fridge?
A: Up to 3 days if stored properly. Reheat gently and avoid high heat after miso is added.

Q: Can I freeze miso soup?
A: You can freeze the dashi component, but freezing miso soup with tofu can change texture. Freeze the dashi, then add miso and tofu fresh when reheating.

Q: Is miso healthy?
A: It has probiotics if unpasteurized, plus protein and umami that makes veggies more satisfying. Moderation with sodium is the only real caveat.

Q: Can I swap wakame for something else?
A: Yes. Spinach or thinly sliced bok choy work. Wakame gives that classic sea flavor though.

Final Thoughts

You just made a bowl of miso soup that is humble yet impressive. It proves simple food can be deeply satisfying. Keep it casual, taste as you go, and tweak the miso amount to your liking. Practice makes perfect, but you already nailed the important part which is making it and eating it. Now go impress someone or just yourself with a warm little bowl of comfort.

Conclusion

If you want another reliable take on homemade miso that expands on technique and variations, check out Homemade Miso Soup 味噌汁 • Just One Cookbook. It offers friendly tips and more ideas for diving deeper into miso soup world.