10-min. Easy & Simple Miso Soup
A traditional Japanese soup with a savory umami flavor, soft tofu and tender seaweed. This quick and easy miso soup is a delicious starter or side dish ready in 10 minutes with simple and minimal ingredients! It rivals takeout saving you money!
- Prep time
- 4 min
- Cook time
- 6 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 1/4 cups water (cold)
- 2.85 oz tofu (soft or silken kind)
- 1/3 cup bonito flakes ((aka smoked skipjack tuna flakes))
- 2 tbsp yellow miso paste (reduced-sodium kind)
- 4 pieces kombu ((aka dried kelp))
- 0.10 oz wakame (dried seaweed)
- 1/2 green onion (finely chopped as an optional garnish)
Instructions
- 1
Carefully remove soft tofu from packaging and strain excess liquids (see blog post under "Expert Tips" to smoothly remove the soft tofu if guidance is needed).
- 2
Then slice tofu into small cubes with a sharp knife, about 1.5 cm x 1.5 cm each. Tip: Do not cut the tofu into large cubes as this doesn't taste as great in the miso soup.
- 3
Next in a small pot, add cold water, dried kelp and bonito flakes. Then cover and bring to boil on medium-high heat, uncovered.
- 4
As soon as it boils, only remove kelp to prevent the broth from becoming bitter in taste.
- 5
Then over very low heat, cover and simmer the broth for 5 minutes. Meanwhile, place a clean paper towel into a fine sieve and rest it over a large measuring cup or bowl.
- 6
Uncover and strain out the broth through the paper towel and fine sieve. Do not strain the broth without a paper towel or a fine sieve or it won't catch all the flakes. Pour this homemade dashi broth back into the pot.
- 7
On medium heat, mix the miso paste into the dashi broth until combined with a whisk to break down the paste more quickly.
- 8
Stir in dried wakame seaweed and allow it to expand. Then gently add diced tofu. Finally serve and garnish with green onions and enjoy!