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+ servings

Miso Soup

rate this recipe:
5 from 8 votes
Prep Time: 10 mins
Cook Time: 12 mins
Serves 4
Learn how to make miso soup at home! We love serving this nourishing, savory soup with shiitake maki for a fun, at-home sushi night.


  • 1 (3-inch) piece of kombu
  • 4 cups water
  • 3 tablespoons wakame dried seaweed
  • ¼ cup white miso paste
  • cup chopped scallions
  • 6 ounces silken tofu, cubed
  • tamari, to taste


  • Gently rinse the kombu piece. Place it in a medium pot with the water and gently simmer for 10 minutes. Don’t let it boil, or the kombu flavor will turn bitter.
  • Soak the wakame in a small bowl of warm water for at least 5 minutes to rehydrate.
  • Remove the kombu from the soup. In a small bowl, stir the miso paste together with some of the hot broth until the mixture is smooth, then stir it back into the soup.
  • Drain the wakame and add it to the soup pot along with the scallions and tofu. Simmer over very low heat for 1 to 2 minutes. Season, to taste, with tamari.