Japanese Miso Soup
Traditional Japanese clear soup made with kombu dashi, miso paste, tofu and seaweed.
This comforting Japanese soup features a savory kombu dashi base enriched with miso paste, cubes of silken tofu and tender wakame seaweed.
• Updated 4/25/2025
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Servings
4
Ingredients
- Water - 800 ml
- Green Onions - 2 stalks
- Ginger - 1 tsp
- Wakame - 5 g
- Shiitake Mushrooms - 50 g
- Tofu - 100 g
- Kelp - 10 g
- Miso Paste - 40 g
Directions
Step 1
In a pot, bring 800 ml water and 10 g kombu to a gentle simmer; remove kombu after 5 minutes.
Step 2
Whisk in 40 g miso paste until fully dissolved.
Step 3
Add 100 g silken tofu cubes, 5 g wakame and 50 g shiitake mushrooms; heat 2 minutes.
Step 4
Stir in 1 tsp grated ginger.
Step 5
Season with sea salt if needed.
Step 6
Garnish with sliced green onion and serve immediately.
Cook's Notes
Do not boil miso to preserve its probiotic benefits.
Nutrition Facts (per serving)
40
Calories
1g
Fat
5g
Carbs
3g
Protein