Easy Homemade Miso Soup (2024)

If you love the miso soup at your local Japanese restaurant, you will love this homemade version, too. Made with just 6 ingredients, this Miso Soup Recipe is full of traditional flavors while coming together quickly and easily.

Enjoy a bowl with teriyaki chicken and roasted snap peas for a complete meal.

Easy Miso Soup Recipe

You know that delicious miso soup at your local Japanese restaurant that usually comes before your meal? Well, you can make it at home – and it’s easier than you might think.

I love enjoying this soup at home with my favorite Japanese and Asian dishes. The broth itself is so light and nourishing that this is also a go-to when we’re feeling a little under the weather.

What is Miso Soup?

Miso soup is a traditional Japanese dish that you’ll often find served at Japanese and sushi restaurants. It’s made with a simple dashi (Japanese soup stock) and miso paste. Miso is a fermented paste made from soybeans, sea salt, and rice koji. Tofu and seaweed are also common ingredients, though you can make it with just the miso paste and dashi.

Miso Soup Benefits

Wondering if miso soup is healthy or whether it fits into your dietary needs?

• Is miso soup healthy? Yes, miso soup is considered to be very healthy. It’s low in carbs and high in vitamins and probiotics. A big bowl of miso may only have a couple hundred calories while keeping you full and satisfied. Plus the probiotics from the miso have all sorts of benefits for your gut health.
• Is miso soup gluten-free? Generally speaking, yes. However, you do want to double-check the ingredients you’re using, especially for the miso paste just to confirm.
• Is miso soup keto? Because it is low in calories, low in net carbs with only 5 grams per bowl, and also free of sugar and artificial sweeteners,it is very keto-friendly!
• Is miso soup vegan? While it depends on the recipe, it is typically not vegan. The dashi is almost always made with katsuobushi or dried bonito flakes, which are derived from tuna. You would need to make your dashi with a vegan alternative for this soup to be vegan. Most miso pastes, however, are typically vegan.

Miso Soup Ingredients

This easy soup recipe is made with just 6 ingredients. Some of the ingredients might sound unfamiliar to you, but most (if not all) of them can be located in the ethnic food section of your local grocery store. You can also buy all of them online if you can’t find them.
(Scroll below to the printable recipe card for details and measurements.)

For the Dashi

• Water
• Kombu – Kombu is dried black kelp that gives flavor to the dashi.
• Dried bonito flakes – Dried bonito flakes also known as katsuobushi steep in the hot water to create the traditional dashi flavor.

For the Soup

• Miso paste – See notes below for the best miso paste to use.
• Silken tofu – Though you can make this without tofu, I like to add it for extra texture and to make the soup a bit more filling.
• Scallions – Adds a subtle peppery taste to the soup and as a garnish for color.

What Miso Should You Use?

Any type of miso paste can be used to make this soup (red, white, or mixed). Restaurants typically use red miso to make their miso soup because it has the deepest, richest flavor of all the varieties. I use white miso which is the most commonly used miso to spice up Japanese dishes.

You can substitute white miso with red or brown miso because it is similar in texture and flavor and they’re both fermented miso paste. But, the darker miso is stronger and saltier in flavor, so use about half the amount listed, or add a teaspoon of mirin or sugar to sweeten it and make it milder.

How to Make Miso Soup

This comforting Japanese dish is much easier to make than you make think.
(Scroll below to the printable recipe card for details and measurements.)

• Make the dashi broth. Combine the water and kombu over medium heat. Remove the kombu just before the water starts to boil. Add the bonito flakes and bring to a boil. Simmer for a minute then remove from heat and let the bonito steep for 5 minutes. Strain the bonito. Add more water if necessary to make 4 full cups of dashi.
• Add the miso paste. Return the dashi to the pot and bring to a gentle simmer. In a small ramekin, add 1/2 cup of the hot dashi over the miso paste. Whisk until the miso dissolves. Pour into the simmering broth.
• Add the remaining ingredients. Reduce the heat. Add in the tofu and half of the scallions. Simmer to warm the tofu, but do not bring to a boil again.
• Serve. Divide into individual bowls. Top with the remaining scallions. Serve immediately.

Serving Suggestions

Miso soup is typically served as an appetizer. It’s commonly served before sashimi, steak, and even fried rice dishes at a Japanese restaurant or alongside other appetizers like edamame or crab rangoon. At home, some of my favorite ways to enjoy miso soup are with Beef and Broccoli, Teriyaki Chicken, Chicken Stir Fry, and Pan Fried Pork Chops.

It’s best when served fresh. It will settle a bit as it sits in the broth; whisk briefly with chopsticks or a spoon to mix the soup again.

How Long Does Miso Soup Last?

While miso soup is best enjoyed immediately, it can be refrigerated for up to 3 days. Note that the texture of the tofu will likely change during this time so I do recommend enjoying it as soon as possible. Gently reheat on the stovetop, but do not bring it to a boil.

More Soup Recipes:

• Egg Drop Soup
• Hot and Sour Ramen Soup
• Thai Curry Soup
• Thai Green Curry
• Chicken Noodle Soup
• French Onion Soup
• Hungarian Mushroom Soup

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full onTikTok,Facebook,Instagram,Pinterest, andYouTube!