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Miso Soup

Name: Miso Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 cups dashi stock; 3-4 tbsp miso paste; 1 block silken tofu; 1 tbsp dried wakame; 2 green onions, sliced

Japanese · Soup

A classic, comforting Japanese staple made with a savory dashi broth, silky tofu, and nutrient-rich seaweed, finished with umami-packed fermented soybean paste.

Ready in 30 minutesPescatarianLow fat

The EZdish collectionAI-created recipe

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15 minFrom prep to plate

Prep time5 min

Cook time10 min

Servings4 people

DifficultyEasy

The recipe Tips & storage

Let's make something good

How to make it

5 steps. Take it one step at a time.

Place the dried wakame seaweed
Place the dried wakame seaweed in a small bowl with water and let it soak for about 5 minutes to rehydrate. Drain and set aside.
5 min
Bring the dashi stock
In a medium saucepan, bring the dashi stock to a gentle simmer over medium heat (approximately 194°F or 90°C).
Carefully add the cubed tofu and the rehydrated wakame
Carefully add the cubed tofu and the rehydrated wakame to the simmering dashi. Cook for 1-2 minutes until heated through.
2 min
Ladle out about 1/2 cup of the warm dashi
Ladle out about 1/2 cup of the warm dashi into a small bowl. Add the miso paste and whisk until completely smooth. Turn off the heat under the saucepan and stir the miso mixture back into the pot.
Serve immediately in bowls, garnished
Serve immediately in bowls, garnished with freshly sliced green onions.

A little kitchen wisdom

Always dissolve the miso paste off the heat or at a very low simmer to preserve its delicate flavor and probiotic benefits. Do not let the soup reach a rolling boil once the miso is added.

What you'll need

SaucepanWhiskSmall bowlLadle

Keep the good going

For now. And for later.

Make it ahead

Dashi can be made 3 days in advance. Do not add miso until ready to serve.

Store & enjoy

Store in an airtight container in the fridge. Reheat very gently without boiling. Reheat on low heat just until warm; boiling will spoil the miso flavor.

Allergens

Contains soy, fish.

Keep exploring

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An AI-created recipe from the EZdish collection. Ingredient quantities and techniques have not been independently kitchen-tested. Published on this website October 10, 2026. Updated October 11, 2026. First published in the EZdish collection February 4, 2026.

How to make it

Place the dried wakame seaweed

Bring the dashi stock

Carefully add the cubed tofu and the rehydrated wakame

Ladle out about 1/2 cup of the warm dashi

Serve immediately in bowls, garnished

A little kitchen wisdom

What you'll need

For now. And for later.

Make it ahead

Store & enjoy

Allergens

A recipe worth keeping.

More recipes to try

Doenjang-jjigae (Korean Soybean Paste Stew)

Hot and Sour Soup (酸辣湯)

Korean Soft Tofu Stew (Sundubu-jjigae)