Miso soup has always been my kitchen comfort blanket, especially on days when everything else feels topsy-turvy. First, there’s something ridiculously soothing about stirring that cloudy miso into steaming dashi, watching tofu cubes bob around like little life rafts. Also, I love that moment when the aroma hits—umami, ocean, and warmth, all at once.
So, you can imagine me, slippers on and hair a mess, hurrying around the kitchen with a wooden spoon in one hand and a half-chopped scallion in the other. Sometimes I lose track of the tofu count (oops), but that’s part of the fun. Miso soup isn’t just a recipe—it’s a little daily ritual that calms the chaos, one simmering bowl at a time.
My Kitchen Story
First things first, let’s talk about how miso soup really saved my sanity during my latest kitchen adventure. Picture this: a rainy afternoon, my craving for something cozy kicking in, and me rummaging through the pantry while juggling a playlist and a slightly clingy cat. I wanted that classic miso soup vibe, but, as usual, I couldn’t find half my usual ingredients. However, that’s the beauty of this soup—miso, tofu, wakame, and scallion are all you truly need. No fancy gadgets, no oven preheating, just a simple pot and a spoon. Healthy Food Motivation definitely kicked in, urging me to choose this over instant noodles (again).
Then, I remembered reading about all the different types of miso and their magical benefits on Miso guide types benefits and delicious uses. It gave me the nudge to experiment with a new miso variety—and let me tell you, that little change made my kitchen feel like a cozy cafe for the afternoon. Plus, if you’re a food obsession kind of person like me, you’ll appreciate how miso soup is quick enough to whip up in a pinch and forgiving of small “oops” moments (like when I almost dropped my tofu in the sink).
What Makes It Stand Out
Also, what really makes this easy boiled miso soup special is how approachable it is. There’s no need for a slow cooker or air fryer here—just a classic stovetop simmer. So, you can enjoy the full flavor of homemade dashi without fuss. If you’re curious about hearty, slow-cooked comfort food too, check out Easy slow cooker Mississippi chicken recipe for tender and flavorful dinner later. Finally, I love that this soup welcomes little tweaks and mishaps, making every batch a tiny adventure. Even if you’re new to miso soup, it’s a dish that always feels like home.
What You’ll Need
| Ingredient | Quantity |
|---|---|
| Water | 4 cups |
| Kombu (dried kelp) | 1 piece (⅓ oz, 10 g; about 4 x 4 inches) |
| Katsuobushi (dried bonito flakes) | 1 cup (packed) |
| Soft or silken tofu (kinugoshi dofu) | 7 oz |
| Miso | 4 Tbsp |
| Dried wakame seaweed | 1 Tbsp |
| Green onion or scallion | 1 |
Handy Kitchen Helpers
First, making miso soup at home feels so comforting, almost like a little ritual. For this recipe, you’ll need a sturdy medium saucepan—nothing fancy, just something that heats evenly. If you’re aiming for that classic brothy flavor, a fine-mesh sieve is handy for straining the dashi. However, you can totally use a regular strainer lined with cheesecloth if that’s what you have on hand.
Also, a ladle and a set of chopsticks (or even a whisk) help dissolve the miso gently. For tofu, a sharp knife and a steady hand make cutting those neat cubes easier. If you love kitchen gadgets, a miso muddler or fine-mesh miso strainer can speed up mixing, but honestly, a spoon works too. When prepping for a cozy cafe food vibe at home, these little tools make everything smoother.
Sometimes, I get a bit of food obsession with broths, and this soup is no exception. If you’re seeking healthy food motivation, miso soup is a fantastic low-calorie option, especially if you follow advice from places like MyPlate.gov for balanced eating. For more inspiration on what to serve alongside, you might enjoy my pan fried chicken piccata or a slice of baked Mediterranean flatbread pizza. Try pairing them for a nourishing, satisfying meal.
Step-by-step method for a Boiled recipe
Step 1
First, gather all your ingredients, including kombu, katsuobushi, tofu, miso, wakame, and green onion. Then, soak the kombu in 4 cups of water for about 30 minutes to extract its natural umami flavor.
Step 2
Next, slowly heat the water and kombu over medium-low heat until just before boiling, which should take about 10 minutes. Remove the kombu before the water boils to avoid bitterness. If you are not vegan, add katsuobushi to the hot water and bring it to a boil again, then simmer briefly before straining.
Step 3
Finally, gently reheat the strained dashi and dissolve the miso paste using a ladle and chopsticks or a miso muddler. Add cubed tofu and dried wakame seaweed, then sprinkle chopped green onions just before serving. Always warm the miso soup gently and avoid boiling to preserve its delicate flavors.
Tips and tricks to make this Boiled recipe shine
When preparing miso soup, use a gentle heat to maintain the integrity of the flavors. Also, soaking wakame separately reduces excess saltiness, which is great for a lighter taste. For busy days, preparing dashi in advance saves time without sacrificing quality. Moreover, if you’re interested in other comforting recipes made with slow cooking, check out this Creamy ranch chicken recipe made easy in your slow cooker crockpot and this Easy slow cooker chicken burrito bowl recipe for a healthy weeknight dinner. These dishes complement your kitchen adventures with miso soup and add variety to your meals. Above all, enjoy the warmth and comfort that this simple boiled miso soup brings to your table.
What to serve with this Boiled recipe
Miso soup pairs beautifully with light, fresh dishes. For a simple yet satisfying meal, try the One pot merry me chicken pasta creamy dinner recipe easy and delicious. Its creamy texture complements the gentle flavors of miso soup. Also, consider the Slow cooker marry me chicken recipe easy dump and go crockpot dinner for a hearty option that balances the lightness of the soup.
How to store and reheat
Boiling makes miso soup easy to store and reheat without losing its delicate taste. Cool the soup completely before transferring it to an airtight container. Refrigerate for up to three days for the best flavor. When reheating, warm it gently on the stove rather than microwaving to maintain the soup’s texture and avoid overcooking the miso paste. This method preserves the natural umami and keeps your soup fresh and delicious.
FAQ
What is miso soup made of?
Miso soup is traditionally made from a broth called dashi, combined with miso paste, which is fermented soybean paste. It often includes tofu, seaweed, and green onions for added flavor and texture.
Can I make miso soup without dashi?
Yes, you can use vegetable broth as a substitute for dashi if you want a vegetarian or simpler version. However, dashi adds a unique depth of flavor that is classic to miso soup.
How long can I store miso soup?
Store miso soup in the refrigerator in an airtight container for up to three days. Avoid freezing as it can affect the texture of the ingredients and the flavor of the miso.
Is miso soup healthy?
Miso soup is a nutritious choice, rich in probiotics, vitamins, and minerals. It supports digestion and provides a comforting, low-calorie meal option.
Print
Miso Soup
- Total Time: 55 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Miso soup is a traditional Japanese soup with a savory dashi broth made from kombu and katsuobushi, enriched with miso paste, soft tofu, wakame seaweed, and green onions. It offers a comforting, umami-rich flavor and can be adapted for vegetarian and vegan diets.
Ingredients
4 cups water
1 piece kombu (dried kelp) (about 4 x 4 inches or 10 x 10 cm)
1 cup katsuobushi (dried bonito flakes)
7 oz soft or silken tofu (kinugoshi dofu)
4 Tbsp miso
1 Tbsp dried wakame seaweed
1 green onion or scallion
Instructions
1. Gather all ingredients and cut green onion into thin rounds.
2. In a medium saucepan, add water and kombu; soak for 30 minutes if time allows.
3. Slowly heat over medium-low until just before boiling (about 10 minutes), then remove kombu.
4. Add katsuobushi to the kombu dashi and bring to a boil; reduce heat and simmer for 30 seconds.
5. Turn off heat and let katsuobushi sink for 10 minutes; strain liquid.
6. Reheat dashi gently until just under boiling.
7. Dissolve miso in dashi using a ladle and stir until fully mixed.
8. Cut tofu into ½-inch cubes and add to the soup.
9. Add dried wakame and green onions before serving.
10. Serve immediately and avoid boiling again when reheating.
Notes
To prepare dashi faster, use dashi packet or powder.
For vegan soup, omit katsuobushi or use kombu and dried shiitake mushrooms.
Soaking kombu releases maximum umami without bitterness.
Reheat soup gently to preserve flavor and aroma.
Store dashi in refrigerator for 3-5 days or freeze up to 2 weeks.
Soak wakame separately to reduce saltiness if preferred.
Keep miso soup refrigerated up to 2 days; add miso just before serving if storing large batches.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 3.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 0 mg
Thanks for spending time in the kitchen with me! Miso soup brings such comfort, especially on a chilly day. Don’t forget to check out the One pot merry me chicken pasta creamy dinner recipe easy and delicious and the Slow cooker marry me chicken recipe easy dump and go crockpot dinner for more cozy meal ideas. If you love trying out different cooking methods, our Cooking Method board has plenty of inspiration waiting for you. Also, follow us on Pinterest to keep your recipe collection growing and your kitchen adventures exciting!