Miso Shiru

This light, comforting soup combines savory dashi with mellow white miso for a broth that is delicate yet deeply satisfying. Silken tofu, wakame, and fresh spring onion make it soothing, balanced, and perfect for a quick beginner-friendly meal.

Nutrition · per serving

73kcal

4.8gProtein

4.9gCarbs

3.7gFat

1.1gFiber

2 servings

Ingredients

6 items

Dashi broth

water500 ml

kombu dashi powder1 tsp

Soup additions

white miso35 g

silken tofu150 g

dried wakame4 g

spring onion1 stalk (15 g)

Tips

•If your dashi powder is salted, taste the soup before adding extra miso; different brands vary in strength.
•For the best texture, use soft or silken tofu and add it near the end so it stays intact.
•Miso soup is best served fresh; prolonged simmering dulls the miso's fragrance.
•You can add a few thin slices of shiitake or a small handful of spinach, but keep the soup simple for an authentic everyday style.

Steps

1
Slice the spring onion thinly. Cut the silken tofu into 1.5 cm cubes. Place the dried wakame in a small bowl and cover with a little cold water to rehydrate for 5 minutes, then drain.
1 stalk (15 g) spring onion150 g silken tofu4 g dried wakame
2
Pour the water into a small saucepan, add the kombu dashi powder, and bring to a gentle simmer over medium heat. Avoid a rolling boil so the finished soup stays delicate and clear-tasting.
500 ml water1 tsp kombu dashi powder
3
Lower the heat. Add the tofu and drained wakame, and warm for 1-2 minutes until the tofu is heated through. Do not stir vigorously, as silken tofu breaks easily.
150 g silken tofu4 g dried wakame
4
Place the white miso in a small ladle or bowl, add a few spoonfuls of the hot broth, and whisk or mash until smooth. Stir this miso mixture back into the saucepan. Keep the soup below a boil after adding miso to preserve its aroma and rounded flavor.
35 g white miso
5
Taste and serve immediately in 2 bowls, topping with the sliced spring onion. The soup should taste savory and gentle, with soft tofu and slightly springy wakame.
1 stalk (15 g) spring onion

Origin & History

Miso shiru is a staple of everyday Japanese home cooking, traditionally served alongside rice and pickles as part of a simple meal. Its form varies by region and season, but the combination of dashi and miso has been central to Japanese cuisine for centuries.

japanese soup miso tofu vegetarian quick beginner

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Steps

Slice the spring onion thinly. Cut the silken tofu into 1.5 cm cubes. Place the dried wakame in a small bowl and cover with a little cold water to rehydrate for 5 minutes, then drain.

1 stalk (15 g) spring onion150 g silken tofu4 g dried wakame

Pour the water into a small saucepan, add the kombu dashi powder, and bring to a gentle simmer over medium heat. Avoid a rolling boil so the finished soup stays delicate and clear-tasting.

500 ml water1 tsp kombu dashi powder

Lower the heat. Add the tofu and drained wakame, and warm for 1-2 minutes until the tofu is heated through. Do not stir vigorously, as silken tofu breaks easily.

150 g silken tofu4 g dried wakame

Place the white miso in a small ladle or bowl, add a few spoonfuls of the hot broth, and whisk or mash until smooth. Stir this miso mixture back into the saucepan. Keep the soup below a boil after adding miso to preserve its aroma and rounded flavor.

35 g white miso

Taste and serve immediately in 2 bowls, topping with the sliced spring onion. The soup should taste savory and gentle, with soft tofu and slightly springy wakame.

1 stalk (15 g) spring onion