Have you ever longed for a bowl of savory, umami-rich comfort that’s ready in under 20 minutes? This miso soup recipe combines the deeply flavored dashi broth with silky silken tofu, chewy wakame seaweed, and bright green scallions to create a classic Japanese starter that’s as nourishing as it is simple. While traditional dashi often uses both kombu (kelp) and bonito flakes, this vegetarian-friendly version relies solely on kombu for a clean, mineral-driven base—yet still delivers all the probiotic benefits of fermented soybean paste Love and Lemons. Whether you’re pairing it with sushi, ramen, or enjoying it as a light meal on its own, this miso soup brings warmth, flavor, and a dose of healthy umami to your table in just 20 minutes.
- Ingredients List
- Timing
- Step-by-Step Instructions
- Step 1: Make the kombu dashi
- Step 2: Rehydrate the wakame
- Step 3: Create the miso slurry
- Step 4: Add miso and tofu
- Step 5: Finish with wakame and scallions
- Nutritional Information (per 1-cup serving)
- Healthier Alternatives for the Recipe
- Serving Suggestions
- Common Mistakes to Avoid
- Storing Tips for the Recipe
- Try This Miso Soup and Share Your Feedback!
- FAQs
Ingredients List
| Ingredient | Quantity | Purpose & Flavor | Substitution Ideas |
|---|---|---|---|
| Kombu (dried kelp) | 1 (3-inch) strip | Base for dashi; briny, mineral notes | 1 cup vegetable broth + 1 tsp soy sauce |
| Water | 4 cups (960 ml) | Medium for dashi steep | Fish broth (non-vegetarian) |
| White miso paste (shiro) | ¼ cup (60 g) | Fermented umami; salty-sweet balance | Yellow miso (milder) or red miso (stronger) |
| Wakame (dried seaweed) | 3 Tbsp (≈3 g) | Chewy texture; oceanic flavor | Spinach or kale (add fresh at end) |
| Silken tofu | 6 oz (170 g), cubed | Creamy protein; soaks up broth | Firm tofu or tempeh cubes |
| Scallions (green onion) | ⅓ cup (30 g), sliced | Fresh oniony crunch | Chives |
| Tamari or soy sauce | To taste | Additional umami and seasoning | Liquid aminos or sprinkle of salt |
Timing
- Prep: 8 minutes
- Cook: 12 minutes
- Total: 20 minutes — faster than many restaurant versions thanks to a one-pot method that skips long simmering of bonito flakes Love and Lemons.
Step-by-Step Instructions
Step 1: Make the kombu dashi
Place the kombu strip and 4 cups of water in a medium saucepan. Heat gently over low–medium heat until small bubbles form around the edges (don’t let it reach a rolling boil, or the kombu can turn bitter). Simmer 10 minutes for a clear, mineral-driven dashi base. Remove and discard the kombu. Love and Lemons
Step 2: Rehydrate the wakame
While the dashi simmers, place the dried wakame in a small bowl. Cover with warm water and let sit 5 minutes. As it rehydrates, the wakame will expand to several times its dry volume—drain and give it a quick rinse before adding to the soup. Love and Lemons
Step 3: Create the miso slurry
Lower the heat to very low. In a small bowl, ladle ¼ cup of the hot dashi and whisk in the miso paste until completely smooth. This miso slurry prevents lumps and ensures the fermented soybean paste incorporates evenly into the broth. Love and Lemons
Step 4: Add miso and tofu
Stir the miso slurry back into the pot of dashi, then gently add the cubed silken tofu. Simmer over the lowest heat for just 1–2 minutes—long enough to warm the tofu through without boiling, which can kill miso’s beneficial probiotics. Love and Lemons
Step 5: Finish with wakame and scallions
Add the drained wakame and sliced scallions to the pot. Give the soup one final gentle stir, then remove from heat. Taste and season with tamari or soy sauce as needed—miso paste can vary in saltiness, so adjust to your preference.
Nutritional Information (per 1-cup serving)
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 45 kcal | 2% |
| Total Fat | 1.5 g | 2% |
| Saturated Fat | 0.2 g | 1% |
| Sodium | 920 mg | 40% |
| Carbohydrates | 5 g | 2% |
| Fiber | 0.5 g | 2% |
| Protein | 3.5 g | 7% |
| Vitamin K | 7 µg | 6% |
| Calcium | 40 mg | 4% |
| Iron | 1.2 mg | 7% |
*Percent Daily Values based on a 2,000-calorie diet; nutrition data compiled from USDA FoodData Central and Love & Lemons Love and Lemons.
Healthier Alternatives for the Recipe
- Lower sodium: Choose low-sodium miso paste or dilute the dashi with extra water; finish with a light dash of tamari instead of adding more miso.
- Boost protein: Stir in a spoonful of cooked edamame or swap silken tofu for firm tofu and add chickpeas.
- Increase fiber: Add sliced shiitake mushrooms or grated carrots with the wakame for extra nutrients and texture.
- Gluten-free option: Ensure your tamari and miso paste are certified gluten-free.
- Bone broth base: For extra collagen, use a 1:1 blend of kombu dashi and chicken bone broth (skip tamari if using non-vegetarian).
Serving Suggestions
- Starter course: Serve alongside sushi rolls, sashimi, or gyoza dumplings for a complete Japanese meal.
- Light lunch: Accompany with a side of steamed rice or soba noodles and a simple cucumber salad dressed with rice vinegar.
- Comfort bowl: Add cooked udon noodles, a soft-boiled egg, and sliced mushrooms for a heartier miso ramen twist.
- Meal prep: Portion miso soup in jars without tofu (add fresh tofu at serving time) and refrigerate; reheat gently and stir in tofu and wakame before eating.
Common Mistakes to Avoid
- Boiling after miso: High heat destroys beneficial probiotics and can break the delicate miso emulsion—always simmer on very low heat.
- Skipping the slurry: Adding miso paste directly can cause clumps and bitter pockets; whisk a slurry first for smooth integration.
- Over-soaking wakame: Excess soaking yields overly slimy seaweed—5 minutes is sufficient for full rehydration.
- Using ground kombu: Ground kelp can muddy the broth; use whole strips and discard after steeping.
- Neglecting tasting: Miso saltiness varies by brand; always taste after adding miso and adjust with tamari or water.
Storing Tips for the Recipe
- Refrigeration: Store cooled miso soup (without tofu and wakame) in sealed containers up to 3 days. Add fresh tofu and wakame when reheating.
- Freezing: Miso’s probiotics degrade in the freezer; instead, freeze dashi base and add miso paste fresh upon thawing.
- Meal-prep hack: Portion dashi, tofu cubes, and wakame separately. When ready to eat, combine in a pot, heat gently, and whisk in miso.
Try This Miso Soup and Share Your Feedback!
You’ve now mastered the art of making miso soup at home—rich dashi broth, savory fermented soybean miso, and all your favorite add-ins, ready in under 20 minutes. Whether you serve it as a delicate starter or a nourishing entrée, this miso soup recipe is sure to become a regular in your kitchen. Give it a try tonight, then come back and leave a comment with your favorite variations or pairings. Don’t forget to subscribe for more globally inspired, data-driven recipes delivered straight to your inbox—your next culinary adventure awaits!
FAQs
Can I use store-bought dashi instead of kombu?
Yes—instant kombu dashi granules or dashi packets streamline the process. Dissolve according to package instructions, then proceed with miso addition.
How do I keep the tofu from breaking apart?
Use silken tofu carefully—cut into bite-size cubes and stir very gently. For firmer cubes, choose firm tofu and press out excess water before cubing.
What other miso varieties can I use?
White (shiro) miso is mild and slightly sweet, yellow miso is medium-bodied, and red (aka) miso is robust. Adjust the amount by tablespoons when swapping types.
Is miso soup vegan?
This vegetarian version is vegan if you use kombu dashi only. Traditional dashi may include bonito flakes (fish), so always check the base ingredients.
Why did my miso soup taste bitter?
Over-boiling kombu, miso, or adding too much dashi concentrate can introduce bitterness. Keep all heat levels low and avoid prolonged cooking after miso is added.
