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Miso Soup


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Miso Soup 1 Picture


  • 2 tsp. dashi granules
  • 4 cups water
  • 3 tbsp. miso paste
  • 1 (8 ounce) package silken tofu - diced
  • Green Onion


Level of difficulty Easy
Cost Average budget


Step 1

In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil.

Reduce heat to medium, and whisk in the miso paste.

Stir in tofu. Separate the layers of the green onions, and add them to the soup.

Simmer gently for 2 to 3 minutes before serving.


"Dashi is a basic stock used in Japanese cooking which is made by boiling dried kelp (seaweed) and dried bonito (fish). Instant dashi granules are sold in conveniently-sized jars or packets and vary in strength. Add more dashi to your soup if you want a stronger stock. You can use yellow, white or red miso paste for this soup. Yellow miso is sweet and creamy, red miso is stronger and saltier."

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