Tofu Miso Soup with Instant Dashi Powder

5 from 8 votes

Experience the authentic Japanese Tofu Miso Soup at home – it’s cozy and delicious! Learn how to make it with this simple recipe!

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 is a classic miso soup ingredient. You can use both Momen (firm tofu) and Kinu (silken tofu) for miso soup. I use Momen in this recipe.
Scallions or spring onions are also classic miso soup ingredients.
Miso paste is flavorful, savory, and salty fermented food (soybean paste), an essential seasoning for Japanese cuisine. The darker miso ages longer and tastes less sweet than light-colored miso. White miso paste (shiro miso) is the way to go for a sweet and mild taste.
Dashi, a traditional Japanese soup stock, is the key ingredient in infusing broth with savory richness. In this recipe, I use store-bought instant dashi powder. If you are looking for authentic homemade dashi, you can try awase dashi (bonito flakes), niboshi dashi (anchovy), and kombu dashi.

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 options like kombu dashi powder or homemade vegan dashi.

How To Make Tofu Miso Soup: STEP BY STEP

Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.

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.
For easy addition, use a miso muddler (see below).

Storage

Fresh miso soup is the best, but if you have leftovers, let them cool and store them in the fridge. 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.

Miso Soup Ingredient Variations

Miso soup isn’t just about tofu and scallions; it’s a canvas of endless possibilities, keeping everyday meals exciting. Here are some other ingredients to add to your miso soup:

Dried wakame seaweed
Green onions, spring onions
Bean sprouts
Mushrooms
Carrot
Napa cabbage
Bok choy
Aburaage (fried tofu)
and many more!

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 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: Mitsuwa marketplace, Marukai, Asian grocery stores, or online stores like Amazon.

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