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Authentic Homemade Japanese Miso Soup (味噌汁)

  • Author: Yuto Omura
  • Total Time: 55 minutes
  • Yield: 4-5 Servings 1x


How to make authentic Japanese miso soup from scratch with homemade dashi stock. (4-5 servings)



Homemade Dashi

Miso Soup

  • 150g Tofu (Firm or silken, depending on preference)
  • 2 pieces Aburaage (approx 30g) optional
  • 30g Spring onion
  • 1 tbsp Dried wakame (seaweed) optional
  • 1/4 tsp Soy sauce
  • 4 tbsp Miso paste
  • Finely chopped spring onion (optional garnish)


Making Dashi

  1. Take a pot and add 10g of dry kombu and 1 litre (approx 4 cups) of cold water. Leave to soak for 30 minutes.
    soaking kombu to make homemade dashi
  2. Place the pot on the stove and slowly heat it low. Heat it until tiny bubbles start to appear around the edges. (Don't let it boil.)
    soaked kombu in water on the stove
  3. Remove the kombu and turn the heat up to medium-high, bring it to a boil.
    boiling kombu dashi
  4. Once boiling, turn off the heat and add the katsuobushi (bonito flakes).
    bonito flakes in dashi
  5. Leave the katsuobushi to soak for 5 minutes.
  6. After 5 minutes, line a sieve with kitchen paper and place it over a large heatproof bowl.
    lining sieve with kitchen paper
  7. Pour your homemade dashi through the sieve, the kitchen paper will catch the small pieces of katsuobushi, leaving you with a clear broth. 
    pouring dashi through sieve and kitchen paper

Making Miso Soup

  1. Cut the tofu into cubes, finely slice the aburaage and slice the spring onion into thick diagonal pieces. 
    cutting firm tofu into cubes
  2. Pour your dashi into a pot and heat with a medium setting. Bring to almost boiling.
    pouring dashi into a pan
  3. Add the aburaage, spring onion and wakame to the dashi. Adding these ingredients will lower the heat, so continue to heat until almost boiling once again. 
    aburaage and spring onion in a pan
  4. When it reaches almost boiling, lower the heat to a simmer and add 1/4 tsp soy sauce.
    adding soy sauce to dashi
  5. Add 4 tbsp of miso paste to a mesh spoon or ladle. Dip the miso paste into the dashi and then whisk it in the spoon to loosen up the paste.
    adding miso paste to mesh spoon
  6. Keep whisking, gradually allowing more dashi to seep into the mesh spoon/ladel each time until the miso paste has dissolved into the mixture.
    whisking miso paste to incorporate into soup
  7. Add the tofu to the miso soup and stir gently. Allow to simmer for 2-3 minutes to heat the tofu through.
    adding tofu to miso soup
  8. Divide the miso soup into bowls and garnish with finely chopped spring onion.
    sprinkling miso soup with spring onion
  9. Serve and enjoy!
    Holding Japanese Miso Soup in a red bowl


Ideally, you should eat miso soup immediately after cooking. Taste deteriorates with reheating.

(Not recommended) In case of leftovers, cool to room temperature and store in the fridge. Use within 24 hours. 

(Not recommended) Reheat on the stove, don't let it boil.

  • Prep Time: 5 minutes
  • Soaking Time: 35 minutes
  • Cook Time: 15 minutes
  • Category: Sides
  • Method: Simmering
  • Cuisine: Japanese

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