Tofu Miso Soup with Instant Dashi Powder

5 from 8 votes

Servings servings

Make authentic Japanese Tofu Miso Soup at home! This easy recipe uses instant dashi for a cozy, delicious bowl ready in minutes.

Looking for miso soup recipes? Try my Wakame Miso Soup, Mushroom Miso Soup, or Daikon Miso Soup!

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!

Why You Will Love This Recipe

This tofu miso soup is made easily with instant dashi powder.
It requires just four ingredients and is ready in under 10 minutes.
Enjoy a taste of Japan at home!

Miso Soup

Miso soup is a traditional Japanese soup made with dashi (a simple broth), miso paste, and additional ingredients like tofu, vegetables, and seaweed. The fermentation of miso paste gives the soup a deep, rich flavor.

Recipe Ingredients

You’ll need the following ingredients to make this Tofu Miso Soup Recipe:

Tofu: A classic ingredient in miso soup. Both Momen (firm tofu) and Kinu (silken tofu) work well, though this recipe uses Momen for its sturdier texture.
Scallions (or spring onions): They are another traditional addition that adds a fresh, mild sharpness to balance the savory broth.
Miso paste: The key ingredient in miso soup. Its flavor depends on the type: darker miso is aged longer, giving it a deeper, less sweet taste, while lighter miso is milder. For a gentle and slightly sweet flavor, choose white miso (shiro miso).
Dashi: For convenience, this recipe uses instant dashi powder. You can choose from several varieties, including katsuobushi (bonito), niboshi (anchovies), or kombu. I used kombu in this recipe, but feel free to pick your favorite. If you’d like to make it from scratch, check out my post “What is Dashi? A Quick Guide.”

For Vegans:

Traditionally, miso soup is not plant-based because dashi is made from fish. However, you can easily make it vegan by replacing fish dashi with vegan alternatives, such as kombu dashi powder or homemade vegan dashi.

How To Make Tofu Miso Soup: STEP BY STEP

Here’s a quick visual guide! Check the recipe card below for the video and full details!

Step 1

Cut the tofu into cubes and chop the scallions.

Step 2

Combine the tofu, scallions, dashi powder, and water in a saucepan.

Step 3

Bring to a boil, then reduce the heat and simmer.

Step 4

Turn off the heat, add the miso paste, and stir gently until fully dissolved.

Pour the soup into a soup bowl (called Owan in Japanese) and savor the warmth and comfort of this delightful tofu miso soup at home!

Recipe Tips

Always add miso paste after turning off the heat. Boiling miso will diminish its excellent miso flavor.
When adding miso paste to your soup, stir gently to avoid breaking the tofu.
Using a miso muddler makes it easy to dissolve miso paste evenly into the soup (see below).

Storage

Transfer the soup to a glass jar and store it in the refrigerator. It will be good for 2 to 3 days. I don’t recommend putting it in the freezer because freezing and thawing change the texture of the tofu.

What To Serve With

You can serve your miso soup with onigiri rice balls and other traditional dishes to give it a more authentic feel. Here are some recipes you might want to try: Kombu onigiri, Tuna and scallion tamagoyaki, Wakame salad, and Nukazuke.

Miso Soup Ingredient Variations

Miso soup isn’t limited to just tofu and scallions! There are plenty of delicious options you can mix in. Here are some tasty ingredients to try in your miso soup:

Vegetables: Onion, bean sprouts, carrots, potatoes, cabbage, napa cabbage, corn, okra, bok choy, mushrooms, and many more!
Proteins: Tofu, eggs, aburaage (fried tofu), edamame, natto
Seaweed: wakame seaweed, nori, kombu
See more variations in these miso soup recipes!

Miso Muddler

The miso muddler, or miso measuring whisk, is a must-have tool for making miso soup. It allows you to measure and scoop miso paste easily. Simply insert the muddler into the miso container, give it a turn, and then place it directly into the soup to dissolve the miso. I love it so much! If you make miso soup regularly, I highly recommend this simple tool!

Dive Deeper into Miso Soup!

To learn more about miso soup, you can explore these articles:

Your Questions Answered

What is miso soup usually made of?

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.

Is firm or soft tofu better for miso soup?

Both are great for miso soup. Soft tofu is smooth and easy to swallow, while firm tofu provides a more substantial texture.

Do you need to press tofu for miso soup?

No, you don’t. You can add the tofu as it is.

How often do Japanese eat miso soup?

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.

Where can I buy miso paste?

You can find it at Japanese grocery stores, such as Mitsuwa, or Asian grocery stores, or online stores like Amazon.

Want more Japanese Plant-Based Ideas?

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