There's nothing quite like a bowl of Homemade Miso Soup with Tofu - comforting, nourishing, and full of umami flavor. This classic Japanese soup comes together in just minutes and is the perfect start to any meal or a cozy, light dish on its own. Made with miso paste, green onions, and soft tofu, it's simple yet deeply flavorful. Each spoonful is warm, savory, and soothing - the kind of recipe that instantly makes you feel grounded.
If you've only ever had miso soup at restaurants, you'll be amazed at how easy it is to make at home. With just a few ingredients and 10 minutes of your time, you can recreate this Japanese staple right in your kitchen. Plus, making it yourself allows you to adjust the flavor and richness - whether you prefer it mild, bold, or enhanced with a homemade kombu dashi broth for extra depth.
This recipe was inspired by traditional Japanese miso soup, but adapted for everyday cooking using ingredients you can find at your local grocery store. It pairs perfectly with Vegetable Gyoza, Chicken Teriyaki, or a side of Steamed Rice for a complete meal that's cozy, balanced, and satisfying.
Why You'll Love This Recipe
- Quick and easy. This miso soup takes less than 10 minutes from start to finish - perfect for busy weeknights or a quick warm-up lunch.
- Authentic flavor, simplified. You get all the deep umami notes of traditional Japanese miso soup without needing specialty equipment or hard-to-find ingredients.
- Nourishing and light. Miso paste is rich in probiotics, and tofu adds gentle protein, making this soup both gut-friendly and satisfying.
- Customizable. You can easily adjust the flavor intensity, swap in different types of miso, or add vegetables and seaweed to make it your own.
- Perfect starter or side. Serve this traditional Japanese soup alongside sushi, rice bowls, or stir-fried noodles for a cozy, restaurant-style meal at home.
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Ingredients and Substitutions
To make this delicious Homemade Miso Soup recipe, you will need the following ingredients (see recipe card below for quantities):
- boiling water - The base of your soup. Use filtered or spring water for the cleanest flavor. You can also use vegetable broth or dashi stock using kombu (dried kelp) for a richer taste.
- miso paste - The star of the recipe and a staple in Japanese cooking. Choose white (shiro) miso for a mild, slightly sweet flavor, or yellow miso for a balanced, savory depth. Red miso (aka miso) adds stronger umami notes. You can find all varieties of miso paste at most grocery stores or your local Asian market in the refrigerated section. Avoid boiling miso directly, as high heat can dull its rich miso flavor and destroy its probiotics.
- green onion - Adds freshness and a subtle onion flavor. Chop finely and add right before serving for a crisp bite.
- soft tofu - Use silken or soft tofu for that delicate texture that melts in your mouth. Firm tofu works if you prefer more structure. Cut into small cubes so it warms evenly in the broth.
- dried nori seaweed - Adds a subtle briny flavor and authentic Japanese aroma. You can also use dried wakame (rehydrated dried seaweed) for a more traditional version.
- toasted white sesame seeds - For garnish and a bit of nuttiness that enhances the soup's aroma. Toast them lightly in a dry skillet for extra flavor.
Equipment
You'll also need measuring cups and spoons, a medium saucepan or pot, a small whisk or ladle to dissolve the miso paste, and a ladle for serving. If you have it, a fine mesh strainer helps dissolve the miso smoothly without clumps.
Instructions
- Prepare the broth. In a medium pot, add boiling water. If you prefer, you can use vegetable broth or kombu dashi instead of plain water for a richer flavor base.
- Alternative traditional broth: To make a kombu dashi broth for a more traditional flavor, combine kombu (dried kelp) and water in a medium pot. Bring it to a gentle simmer over medium-low heat for about 5 minutes, then remove the kombu before adding the miso.
- Dissolve the miso paste. Add miso paste to the hot water and whisk gently until it's completely dissolved. You can use a small whisk or place the miso in a ladle, lower it into the water, and stir gently until smooth. This helps prevent clumping and ensures even flavor throughout the soup.
- Add the tofu and green onion. Stir in the diced tofu and chopped green onions. Simmer over low heat for 2-3 minutes until everything is heated through but not boiling.
- Garnish and serve. Ladle into individual bowls of miso soup and top with thinly sliced dried nori seaweed and a sprinkle of toasted sesame seeds. Serve warm and enjoy immediately.
Expert Tip: Never Boil the Miso Paste
Once you add miso paste, avoid bringing the soup to a full boil. High heat destroys the live enzymes and probiotics that make miso so nourishing. Instead, stir it in gently off the heat or over very low simmering water to keep its flavor and health benefits intact.
More Tips and Tricks
- Adjust saltiness to taste. Miso paste can vary in salt levels depending on brand and type. Start with a smaller amount and taste as you go.
- Add veggies. Include thinly sliced mushrooms, spinach, bok choy, or grated carrots for a heartier version.
- Use the right temperature. Keep the soup at a gentle simmer, not a rolling boil, once miso is added.
- Store leftovers carefully. Miso soup tastes best fresh but can be refrigerated for up to 2 days. Reheat gently over low heat without boiling.
- Garnish creatively. Try adding chopped chives, fresh herbs, or a drizzle of sesame oil for extra depth.
- Shop smart. Visit a nearby Asian market to find authentic miso paste, dashi powder, and dried wakame - they're affordable, last for months, and elevate the quality of your homemade soup.
Recipe Variations
- Traditional Japanese-style. Use homemade kombu dashi as the broth base, add wakame seaweed instead of nori, and use soft silken tofu for a restaurant-quality result.
- Add noodles. Turn it into a meal by adding udon, soba, or rice noodles.
- Spicy miso soup. Stir in a spoonful of chili oil or a sprinkle of togarashi for a little heat.
- Vegetable-packed version. Add mushrooms, zucchini, or shredded cabbage for more body and nutrients.
- Miso soup with egg. Crack an egg directly into the simmering broth and let it poach gently before serving.
Storage
How to Store
Miso soup is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
How to Reheat
Warm the soup gently over low heat. Avoid boiling once the miso paste is added to preserve flavor and nutrients.
How to Freeze
You can freeze the soup without tofu for up to 2 months. Add fresh tofu when reheating for best texture.
How to Serve
Miso soup is best served warm and enjoyed as a comforting starter, side dish, or light meal on its own. It pairs beautifully with other Japanese dishes like sushi rolls, rice bowls, tempura, or grilled salmon. You can also serve it alongside steamed rice and pickled vegetables for a traditional Japanese-style set meal, or pair it with dumplings or noodles for a heartier option.
These are my favorite dishes to serve with homemade miso soup:
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Our collection of dim sum side dishes is full of bite-sized, flavorful options that pair beautifully with a steaming bowl of noodles. Try delicate dumplings and fluffy bao buns or crispy spring rolls and savory buns.
FAQ
Miso soup is traditionally made from a base of dashi broth (often kombu and bonito flakes) and miso paste. It typically includes tofu, seaweed, and scallions, though variations abound depending on region and taste. You can also add mushrooms, bok choy, spinach, or wakame seaweed for extra texture and nutrients.
Not quite. While miso paste and water can make a very quick version, traditional miso soup includes a broth base (dashi) made with kombu or bonito flakes for umami depth. Adding tofu, seaweed, and scallions completes the flavor and turns it into a balanced, comforting soup.
White miso (shiro miso) is mild and slightly sweet, making it perfect for everyday soup. Red miso (aka miso) is stronger and saltier. Many cooks like to use a blend of both for balanced flavor.
If you don't have miso paste, try substituting with 1 tablespoon of soy sauce plus a small pinch of tahini or peanut butter to mimic the savory, slightly nutty flavor. It won't have the same fermented complexity but works well in soups and sauces as a quick replacement.
Start with less miso paste, then add more to taste. You can also thin the soup with extra hot water or a light vegetable broth if needed.
Use soft or silken tofu, but cut it into even cubes and add it gently to the broth. Avoid vigorous stirring once it's added - a gentle ladle is all you need.
Definitely! Add cooked udon noodles or vegetables like spinach, mushrooms, or bok choy for a heartier version that's closer to a complete meal.
Yes! Vegetable broth makes a great vegetarian-friendly substitute and still provides plenty of umami. For even deeper flavor, add kombu (dried kelp) while simmering.
Yes, you can prepare the broth in advance and store it in the fridge. When ready to serve, reheat gently and stir in miso paste, tofu, and green onions right before serving.
Yes! Miso soup is both nourishing and nutrient-dense. Miso paste is a fermented food packed with probiotics that support gut health and digestion. It's also rich in vitamins, minerals, and antioxidants. Combined with tofu and seaweed, it offers plant-based protein, iodine, and calcium in every serving.
You should never boil miso because high heat destroys its live enzymes and probiotics - the healthy bacteria that promote digestion and gut health. Instead, whisk the miso paste into warm broth after removing it from direct heat, or let it dissolve gently over very low heat for the best flavor and benefits.
Eating miso soup daily can be a healthy habit. It provides beneficial probiotics, antioxidants, and essential minerals that support your immune system and digestion. However, miso can be high in sodium, so it's best to balance it with low-salt meals or use less miso paste if you're watching your sodium intake.
Miso soup supports overall health by providing probiotics for gut balance, plant-based protein, and micronutrients like manganese, copper, and zinc. It also contains isoflavones from soy, which may support hormone balance and heart health. It's light yet energizing - the perfect way to start or end your day.
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Recipe
Homemade Miso Soup with Tofu
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Learn how to make nourishing homemade miso soup with tofu. This traditional Japanese recipe is packed with umami flavor and easy to make in 10 minutes.
Ingredients
- 4 cups boiling water
- ¼ cup miso paste (or 4-inch piece kombu for a traditional version)
- ¼ cup green onion, finely chopped
- 1 cup soft tofu, diced
- dried Nori seaweed, thinly sliced (for garnish)
- ½ tablespoon toasted white sesame seeds (for garnish)
Instructions
- In a medium pot, add boiling water. If you prefer, you can use vegetable broth or kombu dashi instead of plain water for a richer flavor base.
- Alternative traditional broth: To make a kombu dashi broth for a more traditional flavor, combine kombu (dried kelp) and water in a medium pot. Bring it to a gentle simmer over medium-low heat for about 5 minutes, then remove the kombu before adding the miso.
- Add miso paste to the hot water and whisk gently until it's completely dissolved. You can use a small whisk or place the miso in a ladle, lower it into the water, and stir gently until smooth. This helps prevent clumping and ensures even flavor throughout the soup.
- Stir in the diced tofu and chopped green onions. Simmer over low heat for 2-3 minutes until everything is heated through but not boiling.
- Ladle the miso soup into bowls and top with thinly sliced dried nori seaweed and a sprinkle of toasted sesame seeds. Serve warm and enjoy immediately.
Notes
How to store: Miso soup is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
How to reheat: Warm the soup gently over low heat. Avoid boiling once the miso paste is added to preserve flavor and nutrients.
How to freeze: You can freeze the soup without tofu for up to 2 months. Add fresh tofu when reheating for best texture.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
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