Authentic Miso Soup

Authentic Miso Soup

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Allrecipes 544888

"Made with kombu, bonito flakes, and miso paste, Japanese miso soup is a simple and comforting."
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30 m servings 65 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 65 kcal
  • 3%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 4.9g
  • 2%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 511 mg
  • 20%

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.


  • Prep

  • Cook

  • Ready In

  1. Heat water in a large pot over low heat. Add kombu and cook until the mixture just begins to simmer. Stir bonito flakes into kombu mixture until combined. Remove pot from the heat and let dashi sit, uncovered, for 5 minutes. Strain and set aside.
  2. Heat 3 1/2 cups dashi in a pot over medium heat. Add tofu and wakame; stir to combine. Remove 1 cup warmed dashi to a small bowl and whisk in miso paste. Pour miso mixture back into the pot with remaining dashi. Stir until warmed through. Serve garnished with chopped green onions.


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Very good. The bonito was a nice change from the normal miso soup I've made. Really gives a good depth of flavor. I added shitake mushrooms too and used Chickpea miso.

Delicious and fairly quick and easy to make. I was getting sick of the packets of powdered "miso" soup, since there are no Japanese restaurants or Asian grocery stores nearby, so I ordered most ...

Perfect. Easy to make, followed directions and was happy with the results.

Good basic recipe. Had to make it with red miso since that's what I had on hand, next time I will try it with white or yellow.

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