Miso soup—miso shiru as we say in Japanese—is a staple in my kitchen, and this is the quick and easy method I always use at home. It’s comforting, nourishing, and packed with savory flavor, making it the perfect way to round out any meal. Whether you’re new to making miso soup or just looking for a reliable go-to recipe, this version is simple, satisfying, and full of goodness.
Miso Soup
Ingredients
- 300 ml (1.3 cups) water
- 2 tsp (2 tsp) dashi powder
- 100 g (3.5 oz) vegetables (Use any kinds you like. I used sweet potato and cabbage.)
- 20 g (0.7 oz) fried tofu (aburaage) (Optional. You can use tofu instead.)
- 1 g (0.2 cups) seaweed (wakame) (Optional)
- 1.5 tbsp (1.5 tbsp) miso
directions
- Let's turn on the heat to medium, and add water, dashi powder, and all the other ingredients except miso into a pot. We will add miso at the end. Feel free to use any ingredients you like for your miso soup. Vegetables, soybean products such as tofu and fried tofu, and seaweed are popular choices. Let's cook this on low heat for about 10 minutes or until the vegetables are soft. While the veggies are cooking, a lot of good flavors will come out from the dashi powder and give that depth to the soup.
- Now all the veggies are soft. Let's go ahead and add miso. Miso will dissolve in the soup easily. We can stop the heat now. Check the flavor and add more miso according to your preference.
- And we are done! Let's serve and eat!
Recipe Notes
- Feel free to adjust the ingredient amount to your taste.
- As an Amazon Associate, I earn a percentage of what you pay on qualifying purchases.
Nutrition
Tokyo-based Japanese home cook and food writer, sharing easy, low-carb recipes featuring Japanese staples like shio koji. I also explore the city’s dining scene through honest restaurant reviews and food adventures. Learn more at sakurayubi.com/about.