Incredible Miso Soup

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Homemade miso soup in white bowl

I have grown to love Miso Soup! It’s one staple I order when I’m at a Japanese restaurant. I’ve often wanted to have it at home., but have only tried the pre-packaged or instant variety. Neither of those tasted quite the same. So, I embarked on an adventure to develop my Miso Soup recipe. Soups are one of those things I consider to be pampering!

The benefits of eating miso are that it is an excellent source of iron, calcium, potassium, B-vitamins, and protein. The soybeans from which miso is produced contain the isoflavone Genistein, which has been shown to inhibit cancers ability to grow and spread.

Miso is a traditional Japanese condiment. It’s a thick paste made from fermented soybeans. You can use miso paste to make sauces, soups, dressings, and more. By itself, it tastes a bit salty and savory. Miso paste made from soybeans is considered a “complete protein” because it contains all the essential amino acids that are needed for human health.

Table of Contents

The Journey

If you search online, you will find a myriad of recipes. My approach is to look for similarities. That includes ingredients, reviews, etc. I was fortunate this time around to find a combination that worked and tasted nearly identical to that of my favorite restaurant.

Ingredients for Miso Soup

The list below contains the ingredients that I sourced from Amazon. I purchased tofu, green onions, and mushrooms from my local grocery. This recipe makes 4 1-cup servings. If you have any leftovers, you’ll want to refrigerate them and consume over the next day or so.


Do Not Boil

It's very important not to boil your miso soup. Boiling will kill off the beneficial probiotics.

  • Heat water over low heat.
  • Add kombu and dashi.
  • Cook over a low-medium heat until the broth starts to simmer.
  • Stir in bonito flakes.
  • Remove from heat.
  • Let broth sit for five minutes, stirring occasionally
  • Strain into an appropriate size bowl.
  • Rinse your sauce pan.
  • Return the broth to the pan and start heating on low.
  • Remove 1 cup of the broth into a small mixing bowl. Add the miso paste and mix thoroughly.
  • Return the miso mixture to the pan.
  • Add the tofu cubes and wakame.
  • If you’re using mushrooms, add them now.
  • Stir over low-medium heat until warmed through. You don’t want this to boil!
  • Serve with the chopped green onions.


The first time I made this, I used dried Shitake mushrooms from My Spice Sage. To reconstitute mushrooms, rinse under cold water, then place mushrooms in a bowl, cover with boiling water and soak for 15-20 minutes. this step is important because mushrooms shouldn’t be crunchy!

Carrots make a great addition as to peas. I prefer to pre-cook sliced carrots and add them in with the tofu. Spinach makes a good substitute for the dried wakame. Washed and chopped bok choy is also an excellent addition.

The next variation I intend to try is garnishing my miso soup with Aburaage (twice fried tofu slices).  Some references mention being able to purchase this prepared, but I think it would be better fresh.

Nutritional Information

The following nutritional information is from the manufacturer of the miso paste I used. Additional information can be found at the USDA.


 Serving size
 15 grams
 Total Fat
0.5 grams 
 Saturated Fat
 0 grams
 Trans Fat
 0 grams
 0 milligrams
 770 milligrams
 Total Carbohydrates
 2 grams
 Dietary Fiber
 1 gram
 2 grams
 1 gram

Additional Reference