Authentic Homemade Japanese Miso Soup Recipe
About this recipe
Miso soup is a classic Japanese dish that's both comforting and versatile, making it a staple in many households. This recipe from Yuto Omura at Sudachi Recipes teaches you how to create authentic miso soup from scratch, starting with a homemade dashi stock for the best flavor.
In just under an hour, you'll have a delicious soup that serves about five people. With the option to customize your ingredients, this version is perfect for both traditionalists and those looking to experiment.
Ingredient notes
- You can use either firm or silken tofu, depending on your preference.
- Fried tofu pouch (aburaage) is optional, but it adds a light sweet flavor and spongy texture to the soup.
- Dried wakame seaweed is also optional, but it's a common ingredient in miso soup.
Tips from Sudachi | Japanese Recipes | Yuto Omura’s video
- Soak the kombu in cold water for 30 minutes to allow it to soften and release its flavor before heating.
- When adding miso paste, whisk it in gradually with a ladle or mesh spoon to ensure it dissolves evenly and doesn't clump.
- Avoid boiling the soup after adding miso paste, as it can lose its flavor if heated too much.
Good to know
- How many servings does this recipe make?
- This recipe makes about five servings of miso soup.
- What is the total time to make this miso soup?
- The total time to make this miso soup is approximately 55 minutes.
- Can I use different types of miso paste?
- Yes, you can use whichever miso paste you prefer, but note that different types can vary in saltiness.
- What can I add to customize my miso soup?
- You can add ingredients like fresh water clams or other vegetables such as mushrooms.
No life story here — the video and the recipe are the whole point. All credit to Sudachi | Japanese Recipes | Yuto Omura: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prepare the dashi by adding 1 liter of cold water to a pan.
- 2
Add 10 grams of dried kelp (kombu) to the water and soak for 30 minutes.
- 3
After soaking, heat the water on low to medium-low until it is almost boiling, then remove the kombu.
- 4
Increase the heat to bring the water to a boil, then turn off the heat and add 15 grams of bonito flakes (katsuobushi).
- 5
Let the bonito flakes soak for 5 minutes, then strain the dashi using a bowl lined with kitchen paper to catch the bits.
- 6
Pour the strained dashi back into the pot and heat it on medium until it is almost boiling again.
- 7
Prepare the soup ingredients: slice 30 grams of green onion, cut 30 grams of fried tofu pouch (aburaage) into thin slices, and cube 150 grams of tofu.
- 8
Once the dashi is boiling, add the sliced green onion, fried tofu pouch, and 1 tablespoon of dried wakame seaweed (if using).
- 9
Add 0.25 teaspoons of soy sauce and lower the heat to a simmer.
- 10
Gradually add 4 tablespoons of miso paste, whisking it in with a ladle or mesh spoon to ensure it dissolves evenly.
- 11
Finally, add the cubed tofu and let it warm through on low heat for a few minutes without boiling.
- 12
Serve the miso soup hot, garnished with finely chopped green onion if desired.
Credit where it’s due: this recipe was transcribed from Sudachi | Japanese Recipes | Yuto Omura’s original video on YouTube. Follow them there — it’s their dish.
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