Miso soup is a comforting Japanese classic made with kombu broth, miso paste, wakame seaweed, soft tofu and spring onions. Simple, savory and full of umami, this nourishing soup is a wonderful example of how a few carefully chosen ingredients can create remarkable depth of flavour.
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What is Miso Soup?
Miso soup is a traditional Japanese soup made by dissolving miso paste into a light broth. Depending on the region, season and household, it can include ingredients such as tofu, seaweed, mushrooms, vegetables and spring onions.
For this homemade miso soup, we make a simple broth with kombu and add white miso, wakame seaweed, soft tofu and fresh spring onions. The result is a light yet deeply savory soup with plenty of umami.
A Brief History of Miso Soup
Miso has been part of Japanese food culture for more than a thousand years, evolving over centuries from earlier fermented soybean preparations. Learn more about the history of miso and Japanese fermented foods
Miso soup became established as part of Japanese cuisine during the Kamakura period (1185-1333), when the traditional meal structure known as ichiju-issai - meaning "one soup, one dish" - developed around rice, soup and simple accompanying dishes.
Over the centuries, miso production spread throughout Japan and distinctive regional varieties developed according to local ingredients, climate and culinary traditions. Today, miso soup remains an everyday part of Japanese food culture, with countless variations served in homes and restaurants.
Ingredients for Miso Soup
One of the beauties of this soup is how much flavour can be created from a short list of ingredients.
- Kombu is a type of edible kelp commonly used to make Japanese dashi. Slowly infusing kombu in water creates a clean, savoury broth and provides the foundation for this plant-based Miso Soup. Avoid vigorously boiling the kombu. A gentle infusion produces a cleaner-tasting broth.
- Wakame is a delicate edible seaweed commonly used in Japanese soups and salads. Dried wakame expands considerably once soaked, so only a small quantity is required. Soaking it for around five minutes before cooking allows it to soften and rehydrate.
- Miso is a traditional Japanese fermented seasoning generally made from soybeans, koji and salt. Different varieties vary considerably in colour, flavour, saltiness and fermentation time. We use white miso in this recipe because its mellow, slightly sweet flavour works beautifully with the delicate kombu broth. For a stronger flavour, you can use brown rice miso, while chickpea miso provides a useful soy-free alternative.
- Soft or silken tofu adds a gentle texture and makes the soup more substantial while keeping it light. Cut the tofu into bite-sized cubes and stir it carefully into the broth so it retains its shape.
- Spring onions provide freshness, colour and a mild onion flavour that balances the savoury broth.
How to Make Miso Soup
Making homemade miso soup is straightforward once you understand the basic process. The most important thing is to build the broth gently and avoid boiling the soup after adding the miso.
Miso Soup Method Infographic Download
Save or download our step-by-step infographic for a quick visual guide to making the recipe at home.
Tips for the Best Miso Soup
- Use good-quality miso. White miso gives this soup a mellow, slightly sweet flavour, but different misos will produce very different results.
- Taste before adding more miso. Saltiness varies considerably between brands and styles.
- Give the kombu time to infuse. If you have time, soak it in the water for 20-30 minutes before heating for greater depth of flavour.
- Do not vigorously boil the kombu. Gentle heat gives the broth a cleaner flavour.
- Dissolve the miso separately. Mixing it first with a little warm broth prevents lumps.
- Do not boil after adding the miso. Keep the final soup over gentle heat to preserve its flavour and aroma.
- Add mushrooms for extra umami. Shiitake, shimeji or enoki mushrooms all work particularly well.
Miso Soup Variations
Once you understand the basic method, this soup is easy to adapt according to what you have available. Try adding:
- Shiitake or enoki mushrooms
- Seasonal leafy greens
- Finely sliced daikon
- Pak choi
- Edamame
- Different varieties of tofu or tempeh
- Additional sea vegetables
You can also experiment with different styles of miso. White miso creates a milder soup, while darker and longer-fermented miso generally give a stronger, deeper flavour.
Is Miso Soup Healthy?
Miso soup combines several nutrient-dense wholefood ingredients and can make a light, nourishing addition to a balanced diet.
- Wakame and kombu naturally contain minerals, particularly iodine. Iodine is an essential nutrient required for normal thyroid function, although seaweed can contain highly variable amounts, so more is not necessarily better.
- Miso is produced through fermentation and provides protein along with a range of naturally occurring compounds created during the fermentation process. Miso is also relatively high in sodium, so portion size and the quantity used are worth considering.
- Tofu provides plant-based protein and can contribute minerals including calcium and iron, depending on how it is produced.
The vegetables, seaweed and fermented seasoning also contribute plenty of flavour without requiring a heavy or rich broth.
A note on iodine: Kombu and wakame are naturally rich in iodine, but the amount can vary considerably depending on the type of seaweed and how it is produced. For this reason, iodine is not included in the nutrition calculation for this recipe.
Miso Soup FAQ
It is best to avoid boiling miso soup after adding the miso paste. Keep the heat low and gently warm the soup instead. This helps preserve the delicate flavour and aroma of the miso.
White miso is a great choice for a mild, slightly sweet soup. Brown rice miso or darker miso varieties will create a stronger, more savoury flavour. You can also use chickpea miso as a soy-free alternative.
Traditional miso soup is not always vegan because Japanese dashi is often made with bonito flakes. This recipe is completely plant-based and uses kombu to create the broth.
Yes. You can prepare the kombu broth and other ingredients in advance, but for the best flavour, add the miso paste when reheating and avoid bringing the soup to a boil.
Miso soup is very adaptable. Mushrooms, leafy greens, daikon, pak choi, edamame and different types of tofu all work well. You can also vary the flavour by using different styles of miso.
More Recipes to Try
If you enjoyed this miso soup, try some more of our nourishing recipes:
- Pumpkin Soup
- Thai Tom Yum Mushroom Soup
- Thai Tom Yum Coconut Soup
- Thai Boat Noodle Soup
- Vietnamese Pho Soup
- Tofu Misozuke
- Vegan Khao Soi Noodles
Get Cooking
Miso soup is a brilliant example of simple ingredients working together to create layers of flavour. Kombu provides the savory foundation, miso brings fermented depth, while tofu, wakame and fresh spring onions turn it into a light and satisfying bowl of soup.
Once you have the basic technique mastered, it is also endlessly adaptable - making it a useful recipe to have in your cooking repertoire.
📋 Recipe
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