Miso Soup

Miso Soup

Made  times

"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."
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20 m servings 63 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 63 kcal
  • 3%
  • Fat:
  • 2.3 g
  • 4%
  • Carbs:
  • 5.3g
  • 2%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 513 mg
  • 21%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


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  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.


  1. 345 Ratings

Most helpful positive review

It's better taste with tofu, for healthy! And we, japanese cook miso soup with various vesitables, for example, tofu & onion,spinach, or taro & carrot. From Yuko in Japan

Most helpful critical review

I would have given this more stars if it had seaweed in the recipe, and if it had more miso. We added the amount listed but it was bland. Next time we will put in more miso and it should be fine...

Most helpful
Most positive
Least positive

It's better taste with tofu, for healthy! And we, japanese cook miso soup with various vesitables, for example, tofu & onion,spinach, or taro & carrot. From Yuko in Japan

Honest - this is the real thing. The secret is the Dashi granules. I'm a teacher and had a Japanese student bring me the box his mom used to make their miso soup. Had to go to a Japanese mark...

Really great miso soup! We had enjoyed a delicious miso soup at a Sushi restaurant in Cleveland,OH and I was trying to come close to that. We actually thought this one was better. I used a red m...

I suggest using firm tofu (it is easier to handle) and letting it drain first. Cut it in half and let it sit on some paper towels for a bit before you use it. This allows the tofu to better ab...

This recipe can be easily adapted to whatever's in season, or in the fridge. If you're a potato lover, a simple but very comforting potato version - in the quantity of dashi given here simmer ...

This was a big hit! I could not find dashi anywhere, so substituted fish bouillon. I added fresh spinach and prawns before the tofu to make it a meal.

This had a nice taste but the silken tofu I used was too soft. I suggest a firm tofu. I also used a dashi that was MSG free. I think that is why it needed some salt for me. A really easy and qui...

I have a Japanese neighbor and she stated that you cannot just wisk in the miso, you need to put the miso in a very fine strainer, put the strainer half way in the water and press miso thru with...

Easy recipe. Broth was excellent. I'd use firm tofu next time, as that's what I've always had at the restaurants and the silken's texture made me cringe.

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