We’d like to introduce how to make miso soup, one of Japan’s most iconic traditional dishes.
It pairs well with a wide variety of ingredients—such as tofu, aburaage (fried tofu), seasonal vegetables, fish, shellfish, or even meat. The flavor changes dramatically depending on the ingredients used, offering endless variations that make it a dish you can enjoy every day without getting bored.
Miso soup is not only a source of energy to start your day, but it also has a calming and relaxing effect. Its gentle, comforting flavor soothes both the body and mind. Why not start making this healthy and nourishing soup using simple ingredients you already have at home?
Table of Contents
What is Miso Soup?
Miso soup is a traditional Japanese dish that has been an essential part of the Japanese diet for centuries. It’s widely regarded as one of Japan’s most iconic and healthful foods.
Miso soup is made by combining miso paste with dashi (a savory Japanese soup stock), and adding ingredients such as tofu, wakame seaweed, and seasonal vegetables. The key ingredient—miso—is a fermented seasoning made from soybeans and grains using koji mold. Depending on the type of grain, the fermentation time, and the region it comes from, the flavor and color of miso can vary widely.
Miso is also rich in beneficial nutrients such as lactic acid bacteria, enzymes, and vitamins. It’s known for supporting gut health and is gaining attention for its potential role in maintaining overall wellness.
The soup stock, dashi, is usually made from dried bonito flakes, kombu (kelp), dried sardines, or a combination of these.
Learn more about dashi here.
The choice of miso, dashi, and ingredients greatly affects the flavor of the soup, and regional as well as household preferences make each bowl of miso soup uniquely different.
This wide variety is what makes miso soup so interesting—you could enjoy it every day and never get tired of it.
The Story Behind This Recipe
The miso used in miso soup is produced in over 1,200 miso breweries across Japan, each reflecting strong regional characteristics. As a result, the flavor of miso can vary greatly from one area to another.
There are several types of miso, including kome miso (made from soybeans and rice), mame miso (made only from soybeans), and mugi miso (made from soybeans and barley). There is also awase miso, a blended type that combines two or more of these miso varieties, or mixes different types of koji molds used in the fermentation process.
Miso can also be categorized based on the amount of salt and koji used during production. For example, it may be classified as sweet miso, mild miso, or salty miso. Additionally, it can be described by color, such as red miso or white miso.
Even though it’s all called miso soup, the flavor can differ significantly depending on the type of miso used. We encourage you to try miso soup in various regions and discover the one that best suits your taste!
Ingredients (Serves 3-4)
- Tofu - ½ block
- Wakame seaweed - 15 g (rinse and soak in water for 2–3 minutes, then cut into bite-sized pieces. Avoid soaking for too long, as it may become slimy or overly soft. You can also use rehydrated dried wakame according to the package instructions.)
- Green onion - as needed (thinly sliced)
- Dashi stock - 600 ml / 20.3 fl oz
Learn more about dashi here.
- Miso - 3 tbsp
Instructions
| 1 |
 | Pour the dashi into a saucepan and bring it to a gentle boil. Add the tofu and warm it through. Once the tofu is heated, add the wakame. Tip To prevent the tofu from breaking apart, cut it directly over the pot with your hand—it’s a gentle way to add delicate tofu. Avoid overcooking the tofu, as it can develop a spongy texture (su) and lose its delicate flavor. Wakame should also not be overcooked, as it will lose its vibrant color, texture, and aroma. Add it only after the dashi is hot, and warm it briefly. |
| 2 |
 | Dissolve the miso into the soup, then turn off the heat just before it begins to boil. Tip Avoid boiling the soup after adding the miso. High heat can cause the aromatic compounds to evaporate and may destroy the beneficial lactic acid bacteria in the miso, reducing its flavor and nutritional value. |
| 3 |
 | Ladle the soup into bowls and garnish with sliced green onions. Serve immediately. |
Top Spots in Japan We Recommend — Menba Tadokoro Shoten 麺場 田所商店
One of the most popular miso-based dishes among international travelers in recent years is miso ramen.
Miso ramen has become increasingly delicious, and more and more ramen shops in Japan are now specializing in this flavorful variety.
One place we especially recommend is Menba Tadokoro Shoten (麺場 田所商店), a ramen chain founded by a miso producer. Here, you can choose from a variety of miso ramen made with regional miso from across Japan.
The chain has already expanded to over 180 locations in Japan and more than 10 overseas, and every branch is known for attracting long lines.
Their miso ramen made with Hokkaido miso is especially recommended, and the side dishes—like gyoza—are also exceptionally good.
If you're looking to experience Japan’s rich miso culture through ramen, this is a perfect place to visit. Don’t miss it!
Menba Tadokoro Shoten 麺場 田所商店
Official Website