This traditional miso soup recipe is quick and easy to make, and made with just 6 simple ingredients.

Monday evenings have transformed into sushi evenings around here, as far back as I began dating this person. 

What's more, I am an aggregate enthusiast of them. 

(What's more, him.) ;) 

Since things being what they are, Barclay cherishes sushi the same amount of as I do! What's more, as it likewise turns out, Barclay adores eating strange measures of sushi the same amount of as I do. Which implies that we are glad to clear our calendars toward the start of our weeks to hit up the Monday night $1 sushi specials at this incredible little place close to his home. We stroll over and eat pretty much however much sushi as could reasonably be expected. At that point walk home to start, um, working those calories off. And after that more often than not cheerfully fall on the love seat and have a Monday motion picture night with Netflix. It's my new most loved approach to start the week, and I adore it. 

The main thing we differ on? Requesting miso soup with sushi. Barclay is an immense devotee of the greater part of the noodles and veggies and stuff that go in soups, though my concept of the ideal soup is around 90% stock. (Cherish me some great broth!!!) So obviously, it most likely ought to not have shocked anyone that he said he could "take or leave" miso soup. Be that as it may, for me, it's aggregate solace sustenance, and a flat out must at whatever point I see it on the menu. 

Adore that warm, rich, consoling miso-y soup. Cherish the light bits of tofu and scallions and nori sprinkled in. What's more, in the wake of eating it innumerable times at eateries, I cherish that I can now make legitimate miso soup at home!!! What's more, with this simple formula, you can as well. Also, reward?! It can be prepared to run with only a couple of exemplary fixings in under 20 minutes. 

We should make some Monday night miso!

Truly, in the wake of being so fixated on my custom made egg drop soup formula for quite a long time, it's shocking that it took me so long to attempt my hand at making credible miso soup at home. I think I googled it sometime in the distant past and imagined that the fixings sounded excessively scary and more inconvenience than they were worth. Perhaps in this way, in case you're simply wanting one little bowl of miso soup. Yet, in the event that you're cooking for a couple, or searching for more than that little bowl they more often than not serve at sushi eateries, believe me — this formula will be justified, despite all the trouble. 

You're simply going to need to go for a little walk through the Asian segment at your nearby market. (On the other hand even better, go visit an Asian supermarket — they're my top choice!!) 

The principle fixings that you're going to require include: 

Miso glue: You can utilize pretty much any sort of miso for this formula. I incline toward the customary white miso, yet numerous eateries likewise utilize red miso which has a marginally more grounded flavor. In the event that you would, I be able to suggest utilizing natural miso. 

Tofu: Silken tofu is the best for this formula, and you can utilize any assortment (delicate, firm, additional firm, and so forth.) 

Ocean growth: Dried wakame is the assortment generally utilized for miso soup, and it comes pre-cut and just requires being absorbed warm water for 10 minutes before utilizing. However, I simply cleave up sheets of nori, which are accessible at most supermarkets, and are the ocean growth sheets customarily utilized for sushi. They taste generally as great in this formula! 

Green onions: more is always better in miso soup, on the off chance that you ask me! Cleave up the same number of as you'd like, yet make certain to likewise utilize the white parts toward the end of the onion for more flavor. 

And after that, there's the soup…

Generally, dashi stock is the enchanted juices that makes miso soup taste so astounding. Be that as it may, you have a couple of alternatives here. 

You can either make natively constructed dashi stock, which I cherish and just made by mixing a bundle of bonito chips (dried fish pieces which are sold at most Asian markets) into bubbling water, then giving them a chance to drench for 5 minutes, then straining them out. (A few stores likewise offer bonito chips in helpful work parcels, which you can essentially lift out after they have drenched for 5 minutes.) 

On the other hand a few stores additionally offer moment dashi granules (sort of like bouillon), which you can just blend into bubbling water. (Simply be watchful — the greater part of the ones I saw at the store included MSG, so I stayed away.) 

On the other hand, you can likewise simply utilize plain water, chicken stock, or vegetable stock for the soup. On the off chance that you do go this course, don't stress, alternate fixings will in any case essentially season the juices and make it pose a flavor like miso soup! On the off chance that you do happen to have angle sauce close by, you can likewise blend a couple drops in which will give it an indication of that conventional fishy flavor. 

Alternatives, choices… :)

…and then voila.  In less than 20 minutes, this delicious soup will be ready to serve and enjoy.

I’ll admit — I was doubtful that the homemade version could taste just as good as the stuff at restaurants.  But as it turns out, this stuff tastes just as good as any I’ve ever eaten out, and I’m convinced it might even be a little more delicious when made fresh.  With a little extra love.  ;)
Feel free to also add in any extra noodles or mushrooms or leafy greens or other veggies that might sound good.  Or feel free to also just enjoy it “plain”, the traditional way.  However you make it, I think that you fellow miso soup lovers out there are going to love it.


Learn how to make traditional miso soup with this easy 6-ingredient recipe!


  • 6 cups water
  • 1 (.5 grams or 1/4 cup) packet bonito (dried fish) flakes (*or see ingredient substitutions below)
  • 1/4 cup white shiro miso (soybean paste)
  • 6 ounces silken soft tofu, cut into 1/4-inch cubes
  • 2 sheets nori (dried seaweed paper), cut into small pieces
  • 3-4 green onions, thinly sliced


  1. First, begin by making your dashi broth.  In a large saucepan, bring the water to a boil over high heat.  Once it reaches a boil, reduce heat to medium-low, and then stir in the bonito flakes.  Let them sit for about 3-4 minutes, or until most of the flakes sink to the bottom of the pan.  Then strain out the flakes, and return the pan with the broth to the stove.
  2. In a separate small bowl, add the miso paste along with 1/2 cup of the dashi broth.  Whisk together until smooth.  Then add the miso back to the saucepan with the rest of the broth.
  3. Add the tofu, nori and green onions to the broth, and gently stir to combine.  Increase the heat to medium-high, and continue cooking for about 5 minutes, or until the soup reaches a simmer.  Then remove from heat and serve immediately, topped with extra green onions if desired.
*If bonito (katsuobushi) flakes are unavailable, don't fear, you have a few options.  You can either:
  • Just use water, without any fish flavoring.  (The other ingredients will still flavor the broth considerably.)
  • Use any other kind of homemade or store-bought fish stock.
  • Use chicken or vegetable stock (with a few drops of fish sauce stirred in, if you have it).
  • Use instant dashi granules (kind of like bouillon -- but look out, many brands include MSG).
You can also use just about any variety of silken tofu (soft, firm, extra firm, etc.).  And you're more than welcome to use any kind of miso paste (I prefer white, but the red has a different and slightly stronger flavor).
Traditional miso also uses a specific kind of dried seaweed called wakame, which is delicious and requires that it be soaked in hot water for at least 10 minutes before being added to the soup.  But I just used nori sheets, which are easier to find in grocery stores and are traditionally used to roll sushi.
Hakan Yerlikaya
Hakan Yerlikaya

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