Miso Soup

Miso Soup

iso soup perhaps is the most popular Japanese dish as you can see this served on almost every Japanese restaurant, it is a soup that consists of miso paste and dashi along with other ingredients such as tofu, komboku and negi. Though you may see it already as a soup form there are different variations of miso paste used in this soup which defines its flavour. Pastes that are commonly used are red (akamiso), white (shiromiso) and mixed (awase).

Miso perhaps is one of the secrets of Japanese longevity as this is one of the most nutritious ingredients you can have, though it is high in sodium a cup of miso paste is an excellent source of dietary fibre which contributes 59% RDI, protein 64% at RDI and riboflavin at 38% RDI. Miso also contains an extremely high omega-3 and omega-6 fatty acid content as well as being a good source of minerals, amino acids and vitamin K. There are even studies that show miso reduces the risk of breast cancer. Just imagine those values, just two cups of this and your entire fibre and protein intake is taken care of for the day, so veggie haters you can get your fibre from this wonder.

So what are you waiting for have some of this soup at your home or your favourite Japanese restaurant, this is the only potion I know that tastes good.

Miso Soup
Prep time
Cook time
Total time
Serves: 2-3
  • 3½ cups dashi
  • 1 tbsp dried wakame, rehydrated (soaked in water)
  • 3 tbsp miso (use any miso or combination)
  • small tofu block, sliced into small cubes
  • chopped spring onions
  1. In a saucepan add dashi and bring it to a boil.
  2. Add the wakame then simmer for 1 minute.
  3. Add the miso and tofu, simmer but do not boil. Serve garnished with spring onions.



15 Responses

  1. IdaBaker says:

    It’s great when besides being very tasty, when a soup can also be healthy. I’ve eaten Miso Soup before, but never made it. I’m looking forward to giving it a try.

  2. I love miso soup! You came through again, Raymund, now I have another dish that I enjoy and I can make at home. 🙂

  3. Interesting facts about miso, didn’t realize how nutritious it was!

  4. Eha says:

    Use miso a lot in quite a few ways, including a big spoonful into almost any bubbling souppot, but love it most as a late breakfast after ‘the night before’! Perhaps the body is saying something . . . 🙂 !

  5. thammelissa says:

    Ahh..I always like to have miso soup whenever I dine in a Japanese restaurant! =)

  6. My hubby loves loves Miso soup…
    You know today I was at asian grocery store and totally forgot to pick miso paste..
    This looks fabulous… Totally bookmarked.

  7. slpascual says:

    my kids love miso soup…the problem is, don’t know how to make one… simple ingredient but doesn’t know which one to get….hope you have photos of the product that you used… thanks.

  8. Kristy says:

    Now this is one of my daughters favorites! 🙂

  9. kitchenriffs says:

    I so rarely make miso soup, which is just stupid because it’s easy and I like it. Why I haven’t gotten in the habit of making it more I don’t know. But this is great inspiration – thanks for giving me a kick in the pants!

  10. I normally just use the sachets – great pick me up on a cold afternoon. I like this recipe better though as you can vary the amount of certain ingredients to your liking. More tofu for me!

  11. We drink miso soup everyday with different ingredients as long as I serve Japanese dish. It’s so easy to make but most people don’t know how. You did a wonderful introduction and I really loved how you wrote it. I need to retake my miso soup and I procrastinated for more than half year. I should take good pictures of it, but it’s so hard to take. You did a great job taking miso soup picture!

  12. Asha says:

    I wonder if the yellow miso here in our country (we used for sinigang) are the same with japanese miso?

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