Easy Miso Soup
Make a gentle miso soup with tofu, wakame, scallions, and kombu broth for a quick Japanese-style side that comes together in one saucepan.
- Prep time
- 10 min
- Cook time
- 10 min
- Total time
- 20 min
- Servings
- 4
Miso adds savory depth and a soft cloudiness to the broth. This version uses vegan kombu dashi powder rather than bonito-based dashi; check the label because blends differ. Add miso near the end and avoid boiling afterward to preserve its aroma. Small tofu cubes are easy to spoon up without breaking apart.
Easy Miso Soup
Serves 4 · Prep 10 min · Cook 10 min · Total 20 min
Ingredients
Step-by-step instructions
- Combine water and kombu dashi powder in a saucepan. Bring to a gentle simmer, stirring to dissolve the powder completely.
- Add wakame and simmer for 3 minutes until expanded and tender. Gently slide in the tofu cubes and warm for another 2 minutes, keeping the liquid below a hard boil.
- Ladle about 1/2 cup hot broth into a bowl. Whisk in the miso until smooth and free of lumps, then stir this mixture back into the saucepan.
- Reduce heat to low and warm for 1 minute without boiling. Add scallions, stir gently, and divide among four bowls, distributing the tofu evenly.
A few kitchen notes
- Use a small whisk or fork to dissolve the miso smoothly.
Ingredient substitutions
- Replace silken tofu with soft tofu in the same weight.
Storage & reheating
Refrigerate within 2 hours for 2 days. Reheat gently to 165°F (74°C); the miso aroma may become milder.
What to serve with it
Serve alongside steamed rice and a vegetable stir-fry.
Comments & kitchen questions
Have a question, a useful substitution, or a result to share? Your feedback helps us make this recipe clearer and more useful.
Questions from the kitchen
Can I make Easy Miso Soup ahead?
Refrigerate within 2 hours for 2 days. Reheat gently to 165°F (74°C); the miso aroma may become milder.
What if I can’t find an ingredient?
Replace silken tofu with soft tofu in the same weight.
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