How to Make Miso Soup : Step-by-Step Guide

Making miso soup from scratch is easier than you might think. The dashi comes together with just a few ingredients and can be made ahead, so you’re always just a few steps away from a warm, nourishing bowl.

Step 1: Make the Dashi (Soup Base)

Start by making your broth. I use a mix of dried shiitake mushrooms and kombu to create a rich, savory dashi without any fish. Soak the mushrooms in warm water for about 10 minutes, then set the mushrooms aside and use the soaking liquid as your base. Warm it gently, then steep the kombu and mushrooms together for a few minutes to deepen the flavor. Strain before using.

Step 2: Prep the Vegetables

Choose your combo (see above!) and prep accordingly. For firmer vegetables like asparagus, carrots, or snap peas, I recommend blanching them briefly in boiling water, then transferring them to an ice bath to preserve their color and texture. Tender greens like spinach can go in raw—they’ll wilt perfectly in the hot broth.

Step 3: Rehydrate the Wakame

Place the dried wakame in a small bowl of warm water and let it soak for 5 minutes until softened. Drain and set aside.

Step 4: Heat the Dashi

Transfer 4 cups of your finished dashi to a saucepan and heat over medium until it’s hot but not boiling. You want it steamy and ready for miso—but not bubbling.

Step 5: Dissolve the Miso

In a small bowl, whisk your miso paste with about ½ cup of hot dashi until it’s fully dissolved and smooth. Then pour the miso mixture back into the pot, stirring gently. Avoid boiling the soup after the miso goes in—this helps preserve its flavor and beneficial enzymes.

Step 6: Cube the Tofu

Silken tofu is delicate, so there’s no need to be precise. You can cube it into any size you like—just keep the pieces bite-sized so they’re easy to eat. I often slice it right in the palm of my hand for easier transfer into the pot.

Step 7: Assemble and Warm Through

Add the tofu, wakame, and prepared vegetables to the pot. Let them heat through gently for just a minute or two—long enough to warm everything without overcooking.

Step 8: Serve and Garnish

Ladle into bowls and finish with any garnish you like. I usually add sliced scallions, a sprinkle of sesame seeds, or a dash of shichimi togarashi for a bit of heat.

Miso Soup Tips

• Don’t boil the miso. Boiling miso can dull its delicate flavor and destroy its natural enzymes.

• Keep it simple. Miso soup doesn’t need to be complicated. A few fresh vegetables, a good soup base, and a spoonful of miso are all you need for a satisfying bowl.

• No dashi? No problem.
  If you don’t have time to make dashi, low-sodium vegetable stock works in a pinch. It won’t have quite the same depth, but it still makes a warm, comforting bowl.