Summary: Miso soup made with dashi stock from kombu seaweed and bonito flakes, into which miso paste is stirred in only after the pan is off the heat. Tofu is cut into small cubes and wakame is left to rehydrate in cold water. The soup is not boiled after the miso is mixed in, otherwise it loses its aroma. Spring onion is added only to the bowl. Total time 35 minutes, makes 6 servings.
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Category: soups, japanese-cuisine
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Quick overview
- Dish: Miso Soup – a traditional soup made with dashi stock and miso paste, often with tofu, wakame and spring onion
- Category: soups, japanese-cuisine
- Cuisine: Japanese
- Main ingredient: Miso paste, 120 g (red, fermented) (quality specification)
- Guide: 12 most famous Japanese dishes: traditional recipes from Japanese cuisine
- Total time: 35 minutes (10 min preparation + 25 min cooking)
- Difficulty: Easy
- Servings: 6 (Serving weight: 310 g)
- Key technique: Drawing dashi stock below boiling point and stirring miso paste in off the heat
- Preparation types: Classic cooking, poaching
- Dietary info & allergens: soy (miso paste, soy sauce), fish (dashi, bonito flakes)
- Suitable for: Everyday Japanese-style breakfast, lunch starter, accompaniment to rice and pickled vegetables, light supper, first course of a festive menu.
- Nutritional values (per 1 serving): 135, Protein: 11.0 g, Fat: 6.0 g, Carbohydrates: 9.0 g
- Storage: 2 days in the fridge, 1 month in the freezer
- Pairing: Japanese pale lager, dry white wine, sencha green tea
- In short: Miso soup made from a dashi stock of kombu seaweed and bonito flakes, into which the miso paste is stirred only off the heat. Total time 35 minutes, serves 6.
WAGUU says: “”Miso soup is not boiled. Miso is stirred into a ladleful of stock and returned to the pan, which is already off the heat.””
Key facts
| Preparation time: | 10 |
| Cooking time: | 25 |
| Temperature: | Dashi stock 80–85 °C, miso is stirred in at a temperature up to 80 °C |
| Number of servings: | 6 |
In a nutshell
Miso soup is ready in half an hour, but one sentence decides it: miso is not boiled. The aromatic compounds created by long fermentation evaporate at high temperatures and the soup is left salty and flat. Dashi stock is drawn below boiling point because kombu seaweed releases bitter compounds when boiled vigorously. Tofu is added before the miso so it warms through but stays firm. Spring onion belongs only in the bowl, where it keeps its crunch and fresh aroma.
Ingredients
Base servings: 6 servings • Serving weight: 310 g
| Ingredient | Amount | Quality |
|---|---|---|
| kombu seaweed | 20 g | dried, wide sheets |
| bonito flakes | 30 g | dried fish flakes, thin |
| water for dashi | 1500 ml | soft, chlorine-free |
| miso paste | 120 g | red, fermented, without added colourings |
| firm tofu | 300 g | firm, in a block, cut into 1.5 cm cubes |
| wakame | 20 g | dried seaweed, rehydrated and drained |
| spring onion | 4 pcs | fresh, sliced into thin rings |
| soy sauce | 15 ml | naturally fermented, for seasoning |
| mirin | 15 ml | sweet rice cooking wine |
| sesame oil | 10 ml | toasted, dark |
| shichimi togarashi | 2 g | Japanese seven-spice blend |
Why you’ll love this recipe
- Ready in 35 minutes: The dashi is drawn, the tofu and wakame are cut and the miso is stirred in at the end. The soup is ready before the rice.
- Miso off the heat: The miso is stirred into a ladleful of stock and returned to the pan off the heat. The aroma stays and the saltiness doesn’t run away.
- Exact ratios for 6 servings: Twenty grams of miso paste per serving, two hundred grams of tofu per batch and dashi measured to the millilitre. Everything recalculates according to the number of diners.
Success guaranteed: Miso is a fermented paste of soybeans, grains and salt. During fermentation, aromatic compounds and enzymes form in it that break down at high temperatures. That is why miso is stirred into stock that is no longer boiling. Dashi stock is drawn below boiling point for the same reason: kombu seaweed contains substances that are released as bitter compounds during a vigorous boil and spoil the taste. Bonito flakes are added to the stock only after the kombu is removed and are left to steep briefly. Tofu is a protein gel that holds water in a network. When boiled vigorously, water is squeezed out of the gel and the tofu toughens. That is why tofu is added to the soup at the last stage and only warmed through.
Recipe overview
Preparation: 10 min min | Cooking: 25 min min | Difficulty: Easy | Servings: 6 | Type: Soup | Origin: Japanese
Detailed method
Overall progress: 6 % done
Phase 1: Preparing the ingredients – 8 min
Appliances: none
1. Wipe the kombu seaweed with a damp cloth, but do not wash it. Put the wakame in a bowl of cold water and leave it to rehydrate.
2. Take the tofu out of its packaging, let it drain and cut it into cubes of equal size. Slice the spring onion into thin rings and put it in a bowl.
VKB: The kombu is clean, free of sand and glossy on the surface. The wakame has rehydrated to several times its size and is drained. The tofu cubes hold their shape and release only a little water when placed on a cloth.
Before you move to the next step:
Do not wash the kombu seaweed under water. The white coating on its surface is natural substances that give the stock flavour; you will rinse them away.
Phase 2: Dashi stock – 12 min
Appliances: pan, kitchen thermometer, sieve
1. Put the kombu in a pan with cold water and place the pan over a gentle heat. Heat the water slowly until the temperature reaches 80 °C. Remove the kombu from the pan before the water boils.
2. Sprinkle the bonito flakes into the hot water and take the pan off the hob. Leave the flakes to steep until they sink to the bottom, then strain the stock through a fine sieve. Do not squeeze the stock, so it stays clear.
VKB: The stock is clear, golden brown and smells of the sea, not of a fish market. The thermometer reads 80 °C when the kombu is removed. The strained flakes are left in the bottom of the sieve.
Before you move to the next step:
Never bring the stock to a vigorous boil. The kombu releases bitter compounds and the stock turns bitter. Keep the temperature below boiling point and remove the kombu in time.
Phase 3: Warming the tofu and seaweed – 5 min
Appliances: pan
1. Return the strained stock to the pan and warm it over a low heat. Add the tofu cubes and the rehydrated wakame and let them heat through in the stock.
2. While warming, do not let the pan come to the boil and do not stir the soup vigorously. The tofu should be heated to the centre but remain firm.
VKB: The tofu cubes are heated through, hold their shape and do not break apart when lifted with a spoon. The wakame is soft and unfurled. The stock is still clear.
Before you move to the next step:
Do not boil the tofu hard. Water is pushed out of the gel, the tofu toughens and breaks up into the soup.
Phase 4: Stirring in the miso paste – 5 min
Equipment: ladle, small bowl
1. Take the pan off the heat. Put the miso paste into a small bowl, ladle in a little hot stock and stir the paste in the bowl until smooth.
2. Pour the loosened paste into the pan and stir the soup gently. Season with soy sauce and mirin and taste.
VKB: The soup is smooth, without lumps, and the colour is dark amber. The aroma is full and sweet from fermentation, not sharp. The saltiness is balanced and does not overpower the dashi.
Before you move to the next step:
Do not stir the miso into boiling soup. The high temperature breaks down the aromatic compounds from fermentation and the soup stays flat and over-salted.
Phase 5: Serving – 5 min
Equipment: ceramic bowls, ladle
1. Pour the soup into warmed ceramic bowls. Float spring onion rings on the surface and add three drops of sesame oil.
2. Season the soup with a pinch of shichimi togarashi and serve immediately with a bowl of rice and pickled vegetables.
VKB: A thin film of sesame oil shines on the surface, the spring onion is crisp and green. The tofu and wakame are evenly distributed in the bowl and the soup has not clouded.
Equipment needed
| Item | Ideal size | Alternative | Risk |
|---|---|---|---|
| pan | 3 l capacity, thick base | smaller pan and make the stock in two batches | a thin base catches on a low heat and the stock turns bitter |
| kitchen thermometer | up to 150 °C, fast response | check by watching the bubbles at the base | without measuring, the stock easily comes to a hard boil |
| fine sieve | 20 cm diameter, fine mesh | muslin cloth for straining | a coarse sieve lets flakes through and the stock stays cloudy |
| ceramic bowls | 350 ml capacity | deep plates | a metal bowl heats up and burns your fingers |
| ladle | 100 ml capacity, long handle | large spoon | a short handle brings your hand close to the hot soup |
Shopping list
Nutritional profile
Values per 1 portion (without side dish). Calculated from average nutritional values of the ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| Energy | 184 kJ / 44 kcal | 565 kJ / 135 kcal | 3389 kJ / 810 kcal |
| Fat | 1.9 g | 6.0 g | 36.0 g |
| of which saturates | 0.4 g | 1.2 g | 7.0 g |
| Carbohydrate | 2.9 g | 9.0 g | 54.0 g |
| of which sugars | 1.0 g | 3.1 g | 18.6 g |
| Protein | 3.5 g | 11.0 g | 66.0 g |
| Salt | 0.4 g | 1.1 g | 6.6 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Professional level
- Professional standard: Tested recipe with precise ratios and visual checkpoints.
- Tip 1: Tested recipe with precise ratios and visual checkpoints.
- Tip 2: Never boil kombu. Let it warm slowly in water to 80 °C, then take it out. A hard boil releases bitter compounds and the stock turns bitter.
- Tip 3: Loosen the miso in a ladle with a little stock and only then return the smooth mixture to the pan. Lumps of miso will not disperse in the soup afterwards.
- Tip 4: Soak the wakame in cold water and drain it well. The seaweed swells to several times its size in water and belongs in the soup drained.
Scientific background
Miso is a fermented paste of soybeans, grain and salt. During fermentation, aromatic compounds and enzymes form in it that break down at high temperature, which is why miso is stirred into stock that is no longer boiling. Dashi stock is drawn below boiling point for the same reason: kombu contains compounds that are released as bitter substances during a hard boil. Tofu is a protein gel that holds water in a network; during a hard boil the water is pushed out and the tofu toughens.
Fine Dining – Professional techniques
- Plate composition: Serve the soup in a dark ceramic bowl where the contrast of white tofu and green seaweed is visible. Place the spring onion on the surface in a ring.
- Texture contrasts: Soft tofu contrasts with crisp wakame and spring onion. Cut the tofu cubes to the same size so they heat through evenly.
- Temperature contrast: The soup is served very hot, but not boiling. Warm the bowl with hot water and empty it just before pouring in the soup.
- Aromatic additions: Add three drops of sesame oil and a pinch of shichimi togarashi to the surface. The aroma is released by the heat and the soup gains a smoky note.
Sensory radar
- Appearance: The soup is dark amber and clear, with a thin film of sesame oil shining on the surface. White tofu cubes, green wakame and spring onion rings are visible in the bowl.
- Aroma: Fresh aroma of seaweed and bonito flakes, followed by the sweet aroma of fermented miso. Sesame oil adds a smoky note.
- Taste: Salty and full miso flavour, followed by umami from the dashi and a gentle sweetness from the mirin. The taste is balanced, not sharp.
- Texture: The soup is smooth and clear, the tofu soft and holding its shape, the wakame offers a brief resistance. The spring onion is crisp.
Pairing
- Japanese pale lager: The carbonation and gentle bitterness cleanse the palate after the salty soup. Serve chilled to 6–8 °C.
- Dry white wine: Muscadet or Pinot Blanc with higher acidity. The acidity of the wine meets the miso flavour and the soup stays fresh.
- Sencha green tea: Warm, but not boiling. The bitterness of the tea balances the saltiness of the miso and the dashi flavour.
Variations
- Miso soup with seafood:: Add prawns or pieces of clam to the tofu and let them heat through in the soup. The flavour is more pronounced and the soup more substantial.
- Vegetable miso soup::Instead of tofu, use thinly sliced carrot and daikon radish. Pre-cook the vegetables in the stock until tender.
Allergens and dietary information
Contains: soya (miso paste, soy sauce), fish (dashi, bonito flakes) • Gluten: yes, in soy sauce (miso paste does not contain wheat) • Not suitable for: people with soya and fish allergies
Suitable for
A Japanese-style everyday breakfast, a starter for lunch, an accompaniment to rice and pickled vegetables, a light supper, a first course for a festive menu.
Substitution guide
- Kombu seaweed:: dried shiitake mushrooms, soaked in water overnight. The flavour will be less oceanic, but the stock will remain full-bodied.
FAQ
Why is miso not boiled?
Miso is a fermented paste and its aroma comes from long fermentation. High temperatures break down these compounds, leaving the soup flat and overly salty. So take the pan off the heat and stir the miso into hot, but not boiling, soup.
What is dashi and what can I use instead?
Dashi is a Japanese base stock made from kombu seaweed and bonito flakes. You can replace it with a stock made from kombu and dried shiitake mushrooms; the flavour will be less pronounced, but the soup will still taste fresh.
Which type of miso should I use?
Red miso is stronger and saltier, white is milder and sweeter. For an everyday soup, a combination of both works well; for a first course at a festive meal, white miso is suitable.
Can I make the soup ahead of time?
Prepare the dashi stock in advance and keep it in the fridge for up to two days. Stir in the miso just before serving. A finished soup with miso in the fridge will lose its aroma.
Why is the tofu in the soup tough?
The tofu was boiled rapidly or for too long, squeezing out its water. Add it only at the last stage and just warm it through so it stays firm.
Can I use fresh wakame seaweed?
Yes, but first blanch the fresh seaweed in boiling water and let it drain. Add it to the soup at the same time as you would the dried, rehydrated version.
WAGUU Petr advises: Cooking for 6 or more people?
6–8 people: Make the dashi stock in one pan and keep it warm. Mix the miso in a ladle for each bowl separately; the soup will then stay fragrant. • 10+ people: Choose the vegetable version; carrot and daikon radish will stretch the batch. Make a larger quantity of dashi and store it in the fridge.
Sides and serving
Serving: Serve in warmed ceramic bowls with spring onion rings and a few drops of sesame oil. Accompany with a bowl of rice and pickled vegetables.
Storage and reheating
Fridge: 2 days • Freezer: 1 month • Reheating: Fridge: 2 days • Freezer: 1 month • Reheating: Warm the soup over a low heat to 80°C. Stir the miso into the warmed soup, never before heating.
Author: WAGUU Petr & Team • Published: 7 Oct 2026 • Updated: 10 Oct 2026
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Most common mistakes
- Miso added to boiling soup – the fermentation aroma evaporates and the soup becomes flat and overly salty. Take the pan off the heat before stirring in the miso.
- Kombu seaweed boiled in the soup – the seaweed releases bitter compounds and the soup turns bitter. Heat the seaweed in water at 80°C and then remove it.
- Tofu boiled to a mush – rapid boiling squeezes water out of the tofu and it breaks apart. Add tofu at the last stage and just warm it through.
- Dry wakame added to the bowl – dry seaweed only rehydrates in the bowl and absorbs some of the stock. Let it soak in cold water and drain it well.