Miso Soup

A very simple recipe for the hearty and healthy traditional soup of Japan.

Cooking time
10 minutes
  • Nutrition information is for one serving.

Ingredients(Servings: 2)

20 g

60 g

1-1/2 cups

1 Tbsp


  1. Reconstitute the seaweed in lukewarm water for 5 minutes, drain and gently squeeze out the water. Cut into bite-size pieces
  2. Rinse the tofu and drain; cut into 1 cm (1/2 in) cubes.
  3. Bring the dashi to a boil in a saucepan. Add the tofu and seaweed and simmer for 1 to 2 minutes.
  4. Ladle out a little broth; in the ladle, dissolve the miso then stir back into the soup.
  5. When the soup comes to a gentle boil, remove from heat and serve immediately.
  6. Avoid reheating miso soup, as the delicate aroma of the miso will be lost.
  7. Other possible ingredients include thin deep-fried tofu, potato, onions, daikon radish, eggplant or mushrooms. For best results, choose just two or three ingredients.
  8. Substitute 3 cups ichiban dashi with 2 tsp Kikkoman Katsuo-Dashi + 3 cup water.