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Japanese miso soup recipe (Video)

Learn how to make an authentic miso soup right in your kitchen, a quintessential and nutritious dish in Japanese cuisine.

How to Make Miso Soup

Crafting your own genuine miso soup at home is a breeze, especially as winter approaches. Not only is it delicious, but it also boasts numerous health benefits.

What is miso soup?

Miso soup ranks among Japan’s most beloved soups. If you’ve ever dined in a Japanese restaurant or visited Japan, you’ve likely encountered this staple alongside your meal, often accompanying rice bowls.

While there are countless variations depending on region and season, most miso soups share two key ingredients: dashi broth and miso paste.

Miso Soup Recipe – What is dashi?

Dashi plays a pivotal role in Japanese cuisine, serving as a foundational element in many recipes, including miso soup. Traditionally, dashi is crafted from two primary ingredients: Katsuobushi and Kombu seaweed.

Dashi Broth: Katsuobushi

Katsuobushi, derived from smoked and fermented bonito fish, undergoes a meticulous aging process to develop its signature umami flavor. While whole katsuobushi can be shaved at home using a specialized mandolin, pre-cut flakes are more commonly used for convenience.

Dashi Broth: Kombu Seaweed

Kombu, a seaweed abundant in umami, nutrients, and minerals, hails from the Hokkaidō region of Japan. Thanks to its glutamic acid content, it enhances the flavor of dishes, particularly those featuring meat.

The Miso

No miso soup is complete without its namesake ingredient. Miso, a fermented soybean paste, is renowned for its health benefits, including probiotic properties and antioxidant potency. Common varieties include Shiro miso, awase miso, and aka miso, with awase miso being a versatile choice for miso soup.

Vegan miso soup

For a vegan twist on this classic dish, consider preparing a dashi broth using either shiitake mushrooms or kombu seaweed.

Simply soak a piece of Kombu seaweed or 3-4 shiitake mushrooms in a jar with 1 liter of water overnight in the fridge. The next day, remove the seaweed or mushrooms, and you’ll be left with a vegetarian dashi known as kombu dashi or shiitake dashi.

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How to Make Miso Soup
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Learn how to make an authentic miso soup right in your kitchen, a quintessential and nutritious dish in Japanese cuisine.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Course: Accompaniment, Appetizer, Soup
Cuisine: Japanese
Keyword: Alga, Tofu
Cooking method: Olla
Servings: 2
Calories: 104kcal
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For the Miso Soup

  • 500 ml dashi You can also use instant dashi or shitake mushroom dashi (vegetarian)
  • 1 tbsp miso or at ease
  • 100 g silken tofu
  • 1 tsp Wakame Seaweed


  • Soak the wakame seaweed in water for 20 minutes.
  • Cut the tofu into small cubes.
  • In a pot, gently warm the dashi broth without allowing it to boil.
  • Add the tofu and wakame seaweed, pressing the seaweed to remove excess water.
  • Remove the pot from the heat.
  • After a couple of minutes, using a sieve, add the miso to the broth. It's crucial not to overheat the broth to preserve the probiotic benefits of miso.
  • Stir the soup a few times before serving to ensure the miso is evenly distributed and doesn't settle at the bottom of the pot.



Calorias: 104kcal | Carbohidratos: 5g | Proteina: 12g | Grasa: 3g | Grasas saturadas: 1g | Colesterol: 3mg | Sodio: 1186mg | Potasio: 372mg | Fibra: 1g | Azúcar: 1g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 1mg
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