Japanese soup with fermented soybean paste (miso), tofu, and seaweed. Everyday staple.
White miso is milder; red miso is stronger and saltier. Miso soup is served with nearly every Japanese meal.
Variations include clams, mushrooms, or vegetables.
Ingredients
Scale
Measurement units
- Dashi stock
- Miso paste (white or mixed)
- Silken tofu, cubed
- Dried wakame seaweed
- Scallions, sliced thin
Ingredients
Scale
Measurement units
- Dashi stock
- Miso paste (white or mixed)
- Silken tofu, cubed
- Dried wakame seaweed
- Scallions, sliced thin
Instructions
Prepare the ingredients
Prepare the ingredients
Make the soup
Make the soup
Bowl and serve
Bowl and serve
Before you cook
Cook notes
- • White miso is milder; red miso is stronger and saltier.
- • Miso soup is served with nearly every Japanese meal.
- • Variations include clams, mushrooms, or vegetables.
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