Go Back
5 from 5 votes

Miso Soup 味噌汁

Learn how to make Miso Soup! This heartwarming Japanese homemade miso soup is easy to make with few healthy ingredients. Pack with savory-umami flavors, soft tofu, refreshing green onion crunch, and tender kombu with a bit of chew. A perfect way to start a delicious Japanese meal.
Servings 2
Total Time 30 mins


  • 500 ml (2cups) cold water
  • 1 piece (6g) dried kombu
  • 7.5 grams dried bonito flakes
  • 120 grams - 160 grams tofu (60g-70g per 2 servings)
  • 4 grams wakame , rehydrated (optional)
  • 1 tablespoon (22g) red miso
  • 2 teaspoons (14.5g) - 1 tablespoon (22g) white miso
  • ½ - 1 stalk green onion , finely sliced (half a stalk per 2 servings)


  • Prepare Ingredients:
    Dried Wakame: rehydrate 4g dried wakame with 1 cup warm water for 10 minutes. Discard the soaking water and drain well.
    Green Onions: Finely slice the green onions as best as you can.
    Tofu: Cut tofu into your preferred size cubes.
  • Add Kombu and Water in Pot: Add 6g dried kombu and 2 cups (500ml) cold water in your Instant Pot or saucepan.
    Instant Pot: use "Saute Normal" function. Alternatively, use "Saute Low" function. Saucepan: turn heat to medium-low. Cover the pot with a glass lid.
    When the liquid is barely simmering, immediately turn off the heat.
    *Note: It should take roughly 6 to 12 minutes for the liquid to begin simmering. The more servings you make, the longer it'll take to start simmering.
  • Add Bonito Flakes in Dashi: Submerge 7.5g dried bonito flakes in the kombu stock. If you're using the Instant Pot or an electric stove, move the pot to the countertop. Close the lid, then allow it to steep for 7 - 10 minutes.
    *Pro Tip: For 1 to 2 serving sizes, we recommend steeping for the full 10 minutes.
  • Strain Kombu and Bonito Flakes: Open the lid, then remove the kombu and bonito flakes with a fine-meshed strainer. Squeeze all the absorbed dashi stock out of the bonito flakes.
  • Add Tofu and Wakame: Add 120g - 160g cubed tofu to the pot. Bring the dashi stock back to a simmer over medium heat. (Instant Pot: use "Saute More" function). Once the stock starts to simmer, turn off the heat and switch to "Keep Warm". Add the rehydrated wakame to the dashi tofu stock.
  • Mix in Miso Paste and Serve: Mix 1 tbsp (22g) red miso into the dashi stock.
    *Pro Tip: The best way to thoroughly blend the miso into the stock is to use a fine-mesh strainer. First place the miso paste in the strainer, lower the strainer into the stock, then use a spoon to stir the miso paste into the stock.
    *Note: Be gentle and don't break the tofu!
    Taste the miso soup and see how much white miso paste you’ll need to add. For reference, mix roughly 2 tsp (14.5g) - 1 tbsp (22g) white miso paste into the miso soup.
    When miso soup is properly seasoned, garnish with finely sliced green onions. Serve & enjoy your tasty miso soup.


Miso Amount: Different brands and different batches of miso will vary in taste, flavor intensity, aroma, and texture. Make sure you taste & adjust accordingly.
How to Scale this Miso Soup Recipe?
  • For 2 servings: use 6g dried kombu, 2 cups (500ml) cold water, and 7.5g bonito flakes.
  • For 4 servings: multiply all the ingredients by 2 while using the same cooking time.
Kombu: If you see some white powdery substance on your kombu, do not wash or dust it off!
Rate Amy + Jacky's Recipe: If you've tried our recipe, don't forget to rate the recipe in the Comments section. Thank you!
Author: Amy + Jacky
Calories: 95kcal


Calories: 95kcal | Carbohydrates: 6g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 590mg | Potassium: 75mg | Fiber: 1g | Sugar: 1g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 1mg