About Miso Soup
Miso soup is a traditional Japanese soup prepared by dissolving miso paste into a broth called dashi. Often served alongside steamed rice, it is considered a cornerstone of Japanese cuisine and appears frequently at breakfast, lunch, and dinner in Japanese households. The basic ingredients are simple: dashi and miso. Common types of dashi include broth made from dried bonito flakes, kombu (kelp), dried sardines, or shiitake mushrooms. Miso itself comes in various forms—for example, rice miso, barley miso, and soybean miso—with flavor profiles that vary by region and household. Miso soup is incredibly versatile. Popular ingredients include tofu, wakame seaweed, fried tofu, daikon radish, green onions, potatoes, and mushrooms such as nameko. It is known for being both nutritious and comforting, and the health benefits of fermented miso have garnered increasing attention. Historically, miso is believed to have evolved from fermented seasonings introduced from China as early as the Nara period (8th century). In early times, miso was often consumed directly as a condiment or preserved food, commonly served as namemiso—a paste spread over rice or vegetables. At this time, the practice of dissolving miso into hot broth was not yet common. During the medieval period, with the rise of the samurai class and the standardization of the “one soup, one side dish” (ichijū-issai) meal format, soups assumed a more central role. A notable innovation was the miso-dama—a compact ball of miso mixed with dried broth ingredients, which served as a portable ration for warriors. By simply adding hot water, instant miso soup was ready—an early precursor to today’s instant miso soup. During the Edo period (17th–19th centuries), miso became more accessible to the general public with the spread of home fermentation. Consequently, miso soup became a staple of daily meals, and each region developed its own local variations, influenced by available ingredients and types of miso. In contemporary times, miso soup has become easier to prepare, owing to the availability of instant miso paste and pre-made dashi. Known simply as “miso soup,” this comforting bowl has secured a place on tables far beyond Japan.
20 minutes
Yoshiro Takahashi
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 4 oz soft or medium-firm tofu
- 1/3 cup Welsh onions
- 3 tbsp. miso
- A2 cup water
- A1 tsp. powdered dashi soup stock
INSTRUCTIONS
- 1
Remove the plastic film from the top of the tofu pack and drain the water. Cut the tofu into 1/2-inch to 1-inch cubes. Slice the Welsh onion into 1/2-inch rings.
Cooking SafetyIn Japan, it is common to place the tofu on the palm of your hand and cut it into cubes there. If you are not used to this, place cut the drained tofu on a cutting board; this will keep the tofu from sliding and getting dirty, making it easier to cut.
- 2
Pour the water and dashi soup stock into a saucepan and bring to a boil. Reduce heat and whisk in the miso until completely dissolved. Gently add in the tofu and Welsh onions. Serve once the tofu is heated through.
RecipeID
17
Tips & Notes
・A staple of Japanese cuisine, it is no exaggeration to say that miso soup is served at every home-cooked meal. The method of making miso soup varies from household to household.
Sometimes dashi made from either dried bonito flakes or kelp is used, while other families use miso that already contains dashi.
・The aroma of the miso is key, so it is important not to allow the soup to boil after the miso has been dissolved. Over-heating the tofu will cause it to toughen, so aim to only heat the tofu through.
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Born in 1988 in Kawasaki, Kanagawa Prefecture, I was inspired by my father, a traditional Japanese chef, and learned cooking fundamentals early at my family’s restaurant. After graduating from Senshu University’s Faculty of Law, I worked in sales at Nippon Shokken Co., Ltd., then as a restaurant manager, before completing a professional food coordinator program and starting my career as an independent culinary expert. I hold nine food-related qualifications, including Professional Chef’s License, Sake Sommelier (Kikisake-shi), Certified Sommelier (ANSA), and Vegetable Sommelier, and was the youngest to earn the advanced title of Certified Lecturer in Sake Studies. While rooted in Japanese cuisine that highlights natural flavors, my repertoire spans ethnic, Italian, and organic dishes. In 2015, I joined a project by Japan’s Ministry of Agriculture, Forestry and Fisheries and JICA, promoting Japanese cuisine domestically and in countries such as France, Paraguay, Bangladesh, and Serbia. A passionate triathlete, I have achieved top finishes in domestic competitions, won my age group at the 2018 Tomonoura Triathlon, and represented Japan at the Age Group World Championships in Australia (2018) and Switzerland (2019). Known as “the running chef,” I collaborate with sports brands and health media, advocating the integration of food, health, and sports. Since 2020, I have served as Official Athlete Food Coach for the Japan Para Table Tennis National Team, supporting athletes’ nutrition. In 2022, I became a father and now balance parenthood with my culinary and athletic careers.