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miso soup recipe

Quick and Easy Miso Soup Recipe in Just 15 Minutes

A rich, umami-packed miso soup ready in just 15 minutes — simple, authentic, and deeply comforting. Perfect for busy weeknights.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 2 People
Calories: 70
Ingredients Method Notes

Ingredients
  

  • 3 Cups Dashi broth
  • 2 Tablespoon White miso paste
  • 1/2 Block Silken or medium tofu
  • 1 Tablespoon Dried wakame seaweed
  • 1 Stalk Scallion
  • 1 Teaspoon Optional Soy sauce
  • 1 Teaspoon Optional Mirin
  • To Taste Sesame oil

Method
 

  1. Rehydrate the wakame: Soak dried wakame in warm water for 5 minutes. It’ll expand dramatically — don’t overdo it. Drain and set aside.
  2. Heat the dashi broth: In a medium saucepan, gently bring the dashi to a simmer. Not a boil. You're coaxing umami, not racing toward it.
  3. Dissolve the miso: Place the miso paste in a small bowl. Add a ladle of hot dashi and whisk until smooth. Then stir it back into the pot.
  4. Add tofu and wakame: Gently slide in the tofu and wakame. Simmer for 2–3 minutes — just enough to warm the tofu and blend the flavors.
  5. Garnish and serve: Ladle into bowls. Scatter scallions on top. Optional: a whisper of sesame oil or shichimi togarashi for flair.

Notes

  • Respect the Broth: Dashi isn’t just hot water—it’s the soul of the soup. Let it steep, not boil, and it’ll whisper umami instead of shouting salt.
  • Whisk, Don’t Dump the Miso: You don’t throw miso in—you blend it in. A quick miso slurry keeps your broth smooth, not clumpy.
  • Tofu Takes a Gentle Hand: You’re not flipping steaks. Slide the cubes in and let them warm through. No stirring marathons.
  • Wakame Needs Restraint: A teaspoon swells into a sea. Add less than you think and watch it bloom.
  • Garnish With Intention: Scallions aren’t a sprinkle—they’re contrast. Add them last for crunch, color, and that sharp green bite that cuts the richness just right.