How to Make Miso Soup with Tofu

Today you are going to learn about miso and how to make Miso Soup with tofu. There are a few base ingredients that are used, but as far as modifications, the options are endless. Seasonal ingredients are regularly added, however, tofu and wakame (seaweed) are one of the most common.  If you’ve never made miso soup before, perhaps now is the time. It’s one of the easiest Japanese soups you can make.


  • 2 cups niban dashi
  • 2 Tbsp miso paste ((if your miso paste contains dashi, use water instead of dashi broth!))
  • 1 Tbsp dried wakame (seaweed, reconstitute in 3 Tbsp hot water)
  • 14 ounces soft tofu (if desired you can also use firm)
  • 1 stalk Green onion (coarsely chopped)


  1. In a medium sauce pan, bring niban dashi (or water) to a simmer.
  2. Add in the wakame and tofu. Cook until tofu is heated through (5 minutes).
  3. Turn off the heat and stir in miso paste. Use chopsticks or a fork to break apart.
  4. Serve once miso paste has dissolved.
  5. Top with freshly chopped green onion.


Miso soup is best eaten the same day it was made. The aroma and flavor will decrease noticeably the next day. You can substitute the tofu and wakame for other seasonal ingredients. Some suggestions: daikon radish with aburaage (fried tofu skin) in the Winter; alternatively, spinach or komatsuna with aburaage, okra and tofu or zucchini and aburaage in the Summer, mushrooms in the Fall, and takenoko (bamboo shoots) in the Spring.

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