Miso Soup Recipe
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Miso Soup

By: Michelle Chen 
"Dashi is a basic stock used in Japanese cooking which is made by boiling dried kelp (seaweed) and dried bonito (fish). Instant dashi granules are sold in conveniently-sized jars or packets and vary in strength. Add more dashi to your soup if you want a stronger stock. You can use yellow, white or red miso paste for this soup. Yellow miso is sweet and creamy, red miso is stronger and saltier."

This Kitchen Approved Recipe has an average star rating of 4.7 Rate/Review | Read Reviews (184)

What to Drink?
Wine Sparkling Wine
Cocktail Cosmopolitan (Cosmo)
Chilled Non-Alcoholic Special Lemonade
Prep Time:
5 Min
Cook Time:
15 Min
Ready In:
20 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 2 teaspoons dashi granules
  • 4 cups water
  • 3 tablespoons miso paste
  • 1 (8 ounce) package silken tofu, diced
  • 2 green onions, sliced diagonally into 1/2 inch pieces

Directions

  1. In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 63 | Total Fat: 2.3g | Cholesterol: 0mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Dec. 11, 2003 by ROSESHORE   view full review
It's better taste with tofu, for healthy! And we, japanese cook miso soup with various...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Jul. 6, 2006 by NANCY28   view full review
Honest - this is the real thing. The secret is the Dashi granules. I'm a teacher and had a...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Dec. 10, 2006 by Diana S.   view full review
Really great miso soup! We had enjoyed a delicious miso soup at a Sushi restaurant in...
The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed on Apr. 7, 2008 by Mokuren   view full review
I suggest using firm tofu (it is easier to handle) and letting it drain first. Cut it in half...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Dec. 11, 2003 by LISAEBISAWA   view full review
This recipe can be easily adapted to whatever's in season, or in the fridge. If you're a...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Apr. 14, 2007 by Luv2Cook501 Supporting Member (Click to learn more about Supporting Membership)  view full review
This was a big hit! I could not find dashi anywhere, so substituted fish bouillon. I added...
The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed on Oct. 30, 2007 by CRAZY4SUSHI   view full review
This had a nice taste but the silken tofu I used was too soft. I suggest a firm tofu. I also...
The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed on Dec. 11, 2003 by Robbie Rice   view full review
Easy recipe. Broth was excellent. I'd use firm tofu next time, as that's what I've always had...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Dec. 11, 2003 by EGGY   view full review
this is a great soup! we love japanese food but found most of the recipes are hard to follow....
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Mar. 28, 2003 by MPOLLITT   view full review
Tastes identical to miso soup you would buy at a restaurant. The measurements are just right!...

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