Homemade miso soup is healthy, cozy, and so delicious! Try these easy Japanese miso soup recipes and enjoy the authentic flavor!
Miso soup is a traditional Japanese soup made from miso paste, dashi, and the ingredient of choice and our everyday staple.
In this post, I will share my favorite 10 miso soup recipes. They are tasty, simple, and ready in under 10 minutes.
Give them a try and experience the delicious taste of Japanese soup at home!
- This recipe is for you if:
- You love Japanese miso soup.
- You want to make miso soup.
- You are looking for miso soup recipes.
Let's get started!
About this recipe
- Easy and simple Japanese soup
- 10 easy miso soup recipes
- Japanese ingredients explained
- List of Ingredients
- 5 steps to make miso soup
10 Japanese Miso Soup Recipes
Let's dive into 10 miso soup recipes!
- Tofu miso soup
- Mushroom miso soup
- Wakame seaweed miso soup
- Daikon miso soup
- Kabocha miso soup
- Summer vegetable miso soup
- Natto miso soup
- Egg and cabbage miso soup
- Vegetable miso soup
- Nameko and cabbage miso soup
1. Tofu Miso Soup
This miso soup is the most popular one with tofu.
Ingredients: Miso paste, katsuobushi dashi powder, tofu, and scallion
2. Mushroom Miso Soup
I use 4 different Japanese mushrooms in this recipe.
Ingredients: Miso paste, kombu dashi powder, shiitake, shimeji, eringi, and maitake.
3. Wakame Seaweed Miso Soup
Ingredients: Miso paste, kombu dashi powder, tofu, wakame seaweed, scallions
4. Daikon miso soup
Ingredients: Miso paste, niboshi dashi, daikon, daikon leaves, aburaage
5. Kabocha miso soup
Ingredients: Miso paste, niboshi dashi, kabocha squash, komatsuna, and tofu
6. Summer vegetable miso soup
Ingredients: Miso paste, niboshi dashi powder, zucchini, eggplant, and tomato
7. Natto miso soup
Ingredients: Miso paste, dashi packet, natto, shimeji mushrooms, and scallion
8. Egg and Cabbage Miso Soup
Ingredients: Miso paste, niboshi dashi, cabbage, moyashi, egg
9. Vegetable Miso Soup
Ingredients: Miso paste, niboshi dashi, carrot, onion, aburaage, shiitake mushrooms, dried shrimp
10. Nameko Mushrooms and Cabbage Miso Soup
Ingredients: Miso paste, katsuobushi dashi powder, cabbage, nameko mushrooms
What is in miso soup?
Let me walk you through the ingredients and how to make miso soup. There are three basic ingredients:
- Miso paste
- Dashi (soup stock)
- Ingredients of your choice (such as vegetables and tofu)
Let's find out more in the following sections!
1. Miso Paste
Miso paste is traditionally made from 3 ingredients:
- Koji rice
The fermentation process will take six months to 2 years to make delicious miso with umami and sweetness, but some of the products are out in a much shorter time.
That miso contains additives to fake the deep flavor and control the quality, which doesn't have an authentic taste. Miso paste is the key ingredient in miso soup, so I recommend picking genuine products like this miso paste.
Homemade miso paste
In the old days, each household makes its miso paste at home. Nowadays, buying it at a store is more common, but I prefer homemade miso!
The right (fermented 8 months) is my mother's miso (I use it in this recipe), and the left (18 months) is mine.
As you can see, the color changes as fermentation go by. It gets much darker. It also changes the taste to be less sweet.
The good thing about homemade miso is that you can tweak the taste to your liking, and it's fun! If you are curious about homemade miso, please let me know in the comment below!
Dashi (soup stock) is essential in giving miso soup its unique flavor and aroma.
We use these ingredients for making dashi in Japanese cooking. They are used by themselves or combined.
General dashi ingredients:
- Katsuobushi (Bonito flakes)
- Kombu seaweed (Kelp)
- Shiitake mushroom
- Niboshi (Baby anchovy)
How are they made into dashi? There are 3 types:
- Make homemade dashi from these dashi ingredients
- Dashi powder
- Dashi packet
Let's go over each type in the following section.
1. Homemade dashi soup
It's easy and quick to use store-bought dashi powder, but homemade dashi soup makes your soup more delicious.
Dashi recipes - How to make it from scratch
- Vegan dashi (Shiitake mushrooms and kombu seaweed)
- Awase dashi (Katsuobushi and kombu seaweed)
- Niboshi dashi (Baby anchovy)
My favorite is niboshi, and I almost always use it for miso soup. Making dashi from scratch is extra work but if you are looking for an authentic flavor, try these recipes!
2. Dashi powder (Soup stock)
These are store-bought dashi powders. Here are the variations:
- Kombu dashi powder - made from Kombu seaweed. It's vegan. The flavor is mild.
- Katsuobushi dashi powder - made from katsuobushi (bonito flakes), kombu, and shiitake mushroom. This brings a well-balanced umami flavor.
- Niboshi dashi powder - made from niboshi (baby anchovy), katsuobushi (bonito flakes), kombu, and shiitake mushroom. It has a more intense flavor than the other two.
Choose the one that suits your personal preference, but if you are unsure, pick katsuobushi dashi, which is standard for miso soup. I use katsuobushi in this recipe.
How to use: Add a couple of teaspoons to a saucepan with water. They are easy to dissolve.
3. Dashi packet
The last option is the dashi packet, which contains bonito, sardines, shiitake mushrooms, and kombu in a packet. They are all dried and ground.
How to use: Add one pack to a saucepan with water and cook. Take out before adding miso paste.
3. Ingredients of choice
The ingredients of choice are limitless, so we don't get bored eating the soup every day. In general, we put vegetables, soybean products (tofu, aburaage), seaweed, and clams.
Here's the ingredient list you can pick on your miso soup!
- Kabocha squash
- Daikon radish
- Napa cabbage
- Sweet potato
- Bok choy
- Moyashi sprout
- Shiitake mushrooms
- Eringi mushrooms
- Shimeji mushrooms
- Green beans
- Wakame seaweed
The list goes on and on...
Pick your favorite ingredient from the list and make your original miso soup every day! By the way, I like to put three or more ingredients to make it a hearty soup.
Popular ingredients in Japan are tofu, scallions, wakame seaweed, aburaage, and daikon.
Usually, we combine them like these:
- Tofu, scallion
- Tofu, seaweed
- Wakame seaweed, scallion
- Aburaage, scallion
- Daikon, scallion
- Daikon, aburaage
I hope you will enjoy them!
How to make miso soup (5 Easy Steps)
How to make it is so simple and easy as follows:
- Step #1 - Cut ingredients
- Step #2 - Put ingredients, dashi, and water in a saucepan
- Step #3 - Bring to a boil and simmer
- Step #4 - Add miso paste
- Step #5 - Dissolve miso paste
Please see more details in this tofu miso soup video.
That's it! Miso soup is best enjoyed when it's hot, so serve it immediately!
By the way, we use these types of Miso soup bowls (Owan in Japanese) for serving miso soup. Maybe it's just me, but the miso soup tastes better when eaten in this bowl!
How to store
Fresh miso soup is the best, but if you have leftovers, let it cool and keep it in the fridge.
Transfer the soup to a glass jar and store it in the fridge. It will be good for 2 to 3 days.
Thanks For Stopping By
Thank you for taking the time to read my blog♡ If you've tried this recipe(or any other recipe on the blog), please give it a star rating below!
Also, feel free to leave comments if you have any questions. I love hearing from you!
Chef JA Cooks is a Japanese food blog that shares simple and healthy Japanese home cooking recipes, including vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.
More Recipes You Might Like
- Natto Miso Soup
- Kabocha Miso Soup
- Daikon Miso Soup (Niboshi Dashi)
- Summer Vegetable Miso Soup
- Japanese Napa Cabbage Soup
Miso soup is made from three basic components: Miso paste, dashi (soup stock), and Ingredients of your choice. The most common ingredients are tofu, scallions, and wakame seaweed.
Because we usually use katsuobushi (bonito) dashi for miso soup. But you can easily make it vegan using kombu dashi.
Miso soup is a daily staple in Japan. It depends on the family, but I make it almost every day, and we eat it a couple of times a day.
8-Minute Tofu Miso SoupPrint Pin Rate
- Preparation: Chop scallion, cut tofu into cubes.
- Bring to a boil: Put the scallions, tofu, dashi powder, and water in a saucepan, and bring to a boil on medium heat.
- Simmer: Lower the heat and simmer for one minute.
- Add miso paste: Turn off the heat, add miso (use a miso measuring whisk if you have it), and stir gently until it dissolves.
- Storage: 3 days in the fridge.
- If the taste of the soup is light to you, feel free to add more miso paste.
- If you want to try making dashi from scratch, here are the recipes: vegan dashi (shiitake mushroom and kombu), awase dashi (bonito and kombu), niboshi dashi (dried sardine)
- Always add miso paste after turning off the heat. If you boil the miso, you will lose the excellent flavor.
- When adding the miso to your soup, stir gently (try not to break the tofu).