What is miso soup made of?

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.

Is miso soup just miso paste and water?

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.

What kind of miso should I use?

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.

What is a substitute for 1 tablespoon of miso paste?

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.

How do I make miso soup less salty?

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.

How do you keep tofu from falling apart in miso soup?

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.

Can I add noodles or vegetables to miso soup?

Definitely! Add cooked udon noodles or vegetables like spinach, mushrooms, or bok choy for a heartier version that’s closer to a complete meal.

Can I use vegetable broth instead of dashi?

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.

Can I make miso soup ahead of time?

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.

Is miso soup actually good for you?

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.

Why should you not boil miso?

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.

What happens if I eat miso soup every day?

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.

What does miso soup do for your body?

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.

Homemade Miso Soup Recipe with Tofu

Name: Homemade Miso Soup with Tofu
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Japanese
Ingredients: 4 cups boiling water; ¼ cup miso paste (or 4-inch piece kombu for a traditional version); 1/4 cup green onion, finely chopped; 1 cup soft tofu, diced; dried Nori seaweed, thinly sliced (for garnish); 1/2 tablespoon toasted white sesame seeds (for garnish)

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

Scale

4 cups boiling water
¼ cup miso paste (or 4-inch piece kombu for a traditional version)
1/4 cup green onion, finely chopped
1 cup soft tofu, diced
dried Nori seaweed, thinly sliced (for garnish)
1/2 tablespoon toasted white sesame seeds (for garnish)

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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