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A top-down view of a traditional Japanese miso soup in a dark bowl, featuring tofu cubes, wakame seaweed, and sliced green onions against a black background.

Authentic Homemade Miso Soup

This authentic homemade miso soup features delicate silken tofu, wakame seaweed, and a savory dashi broth made from kombu and bonito flakes. Quick, simple, and packed with umami flavor, it's a traditional Japanese comfort food you can easily make at home in just 20 minutes.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Side, Soup
Cuisine: Asian, Japanese
Calories: 80
Ingredients Method Notes

Ingredients
  

  • 4 cups water
  • 1 piece kombu (approx. 4×4 inches or 10g)
  • 1 cup katsuobushi (dried bonito flakes, packed)
  • 7 oz soft/silken tofu (kinugoshi dofu), cut into ½-inch cubes
  • 4 tbsp miso paste (Awase or Shiro recommended)
  • 1 tbsp dried wakame seaweed
  • 1 stalk green onion/scallion, thinly sliced for garnish

Method
 

  1. Combine water and kombu in a medium pot. Let soak 30 minutes. Heat over medium-low and remove kombu just before boiling. Add katsuobushi, remove from heat, and steep 5–10 minutes. Strain through fine mesh.
  2. Hydrate wakame in warm water for ~5 mins and drain. Dice tofu into ½-inch cubes. Thinly slice green onion for garnish.
  3. Return dashi to pot over low heat. Add tofu and wakame; warm through. In a small bowl, mix miso paste with a ladleful of warm dashi. Stir until smooth, then return to pot. Stir gently.
  4. Ladle into bowls. Garnish with green onions and serve immediately. Do not boil the soup after adding miso.

Notes

Always dissolve miso paste in warm broth before adding to the soup to prevent clumping. Never boil miso — it will alter its flavor and reduce its probiotic benefits. Dashi can be made in advance and stored in the fridge for up to 3 days.