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Miso Soup

Recipe by Connie Veneracion
Basic miso soup is a canvass painted with two fundamentals — dashi and miso. What else you add to that template is up to you.
This is the miso soup that the world is most familiar with — cooked with wakame, scallions and soft tofu.
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Soup
Cuisine Japanese
Servings 6 people
Miso soup with wakame and soft tofu



  • Cut the tofu into half-inch cubes.
  • Soak the dried wakame in hot water until rehydrated and softened.
    Soft tofu cut into cubes and wakame soaking in hot water
  • In a pot, heat the dashi until barely simmering.
  • Drain the wakame and squeeze off excess water; save the soaking water.
  • Cut the wakame into half inch slices.
  • Place the miso paste in a cup, add the still hot soaking liquid and add just enough dashi from the pot to dissolve the miso into a thin paste.
    Sliced rehydrated wakame and diluted miso paste
  • Pour the miso into the dashi (make sure to scrape the sides and bottom of the cup), add the wakame and tofu.
    Steps in making miso soup
  • Stir the miso soup and when it comes to a simmer once more, turn off the heat.
  • Stir in the scallions before serving.


Updated from three posts published in March 1, 2008, July 25, 2019 and February 25, 2021.
Keyword Miso Soup