Simple 10-Minute Miso Soup

10-Minute Miso Soup

While writing my post on How to Host a Sushi Party, I surfed the blogs for a good 30 minutes looking for a great tutorial on how to make miso soup using instant dashi. Well, I couldn’t find one that I liked, and in that 30 minutes I could have made 30 gallons of miso soup and still photograph/write a tutorial. So thats just what I did. (the photography/writing thing, not the 30 gallons)

Miso Soup Ingredients
Hon Dashi

I use instant Dashi – kind of like Japan’s version of chicken bouillon. If you didn’t have Dashi, you could use diluted chicken stock…but it just wouldn’t taste right. But hey, if you really wanted miso soup and thats all you had, go for it. Just make sure you dilute the chicken stock – 70% water, 30% stock…otherwise your miso soup will end up tasting like chicken soup. Or….instead of chicken stock – try a diluted seafood stock or vegetable stock. Both of those will work much better than chicken.

Alright, back to the dashi. You could also make dashi from kombu and bonito flakes, but this recipe is the 10 minute miso soup, therefore instant dashi works just fine. Instant dashi can also come in a convenient glass jar.

  • Other uses for dashi stock- boil your edamame in dashi instead of just plain water. They will taste SO much better.
  • Blanch or steam vegetables in dashi stock.

Dried Seaweed

This is dried seaweed. Just a tablespoon of the dried wakame will be enough for a pot of miso soup to feed 4. Soak this in a little water and watch it expand. There are many, many different kinds of seaweed, but this one is made especially for eating in miso soup. Look at the package first. Of course, I can’t read Japanese, but the back of this package shows an illustration of miso soup and little arrows pointing to put the seaweed in the soup and a happy smiling face drinking the soup. Therefore it must mean seaweed fortified with Prozac.

Miso Paste

This is the miso paste that I found in the refrigerated section of the Asian market. Many regular supermarkets have miso paste as well. I generally buy organic, but this is all I found last week. I like Shiro Miso the best – its lighter, sweeter, little less salty. The most important thing about making miso soup is that you never boil the miso paste. Only add miso after you’ve turned off the heat. So, if you are using anything that needs a little cooking time, just do that before you add the miso paste.

The reason why you don’t boil the miso – is that it will become gritty if it’s overcooked. All you need to really do to the miso is dissolve it in the just-boiled-soup.

Organic Tofu

Organic tofu. Cut into little cubes. I’ve tried making my own tofu before. Lots of work for very little tofu. I’d rather buy a block of the organic stuff.


Miso Soup Recipe

Servings: 4 Prep Time: 5 minutes Cook Time: 5 minutes
Screen Shot 2014-02-17 at 2.45.48 PM

This miso soup recipe can be made in 10 minutes! Remember, you don't want to boil the miso paste -- add it at the end with the heat off to avoid a gritty texture.


8 cups water
1 1/2 teaspoons instant dashi granules
1/4 cup miso paste
1 tablespoon dried seaweed (for miso soup), soaked in water
1/2 cup cubed tofu
2 tablespoons chopped green onion


1. Pour the water into a pot and bring to a boil. Add the instant dashi and whisk to dissolve. Turn the heat to medium-low and add the tofu. Drain the seaweed and add the seaweed to the pot. Simmer for 2 minutes.

2. In the meatime, Spoon the miso paste into a bowl. Ladle about 1/2 cup of the hot dashi broth into a bowl and whisk with chopsticks or a whisk to mix and melt the miso paste so that it becomes a smooth mixture.

3. Turn the heat off, add the miso paste to the pot and stir well. Taste the soup - if it needs more flavor, whisk in another tablespoon or two of miso paste. Top with green onions and serve immediately.

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Comments 95

  1. Susan Friedman

    This is my default miso soup recipe. I have been using it for a few years since I found it. Always a success.

  2. sharon

    Hi Chieko,
    I went into an Asian grocery store yesterday to buy the dashi granules and when I read the ingrediants I was disappointed to see salt and MSG, so I asked and the owner told me I could make my own using Kombu and Dried Bonito Shavings with no MSG. So that is what I bought instead. I have organic miso and tofu I sure don’t want those other ingrediants…hope it turns out good. I was happy to read your post, I actually stopped there maybe someone else mentioned it prior I don’t know but I was glad to see someone else noticed the not so great ingrediants in dashi granules.

    1. dianah

      did you know that Kombu is a natural source of monosodium glutamate? i just wanted to let you know that. lolz…

      1. Hawk

        LOL! Like that all of a sudden makes MSG non-toxic! ALL glutamates should be avoided. They are called “Excito-toxins”. Basically they over stimulate brain cells and burn them out.

        1. Antony

          Where’s the proof of Msg being toxic then? can you send me a link?

          You have no idea what your talking about!!

          MSG is merely a flavour enhancer just like salt.

        2. actuallyunderstandsneurology

          I can’t tell if you’re being serious or not. Glutamate is the most common neurotransmitter in humans.

        3. Stefan Girgenrath

          Glutamate is the major excitatory neurotransmitter in the vertebrate brain. It is present in all ingested proteins and is produced naturally by all cells in the body. MSG is one synthetic salt of glutamate and dissociates in solution (water) into sodium and glutamic acid. It tastes yummy and is one of the reason we like to eat mushrooms, beef, broccoli, and kombu.

  3. Keri

    I am thinking that the miso soup I have had in the past,didn’t have seaweed in it. I am not sure my kids would like that, so can you tell me if that would change the overall flavor if left out?

  4. Angel Rodriguez

    Hi Jaden, I just wanted to let you know that we shared your great recipe on our site. We have given full credit and provided a linkback to steamykitchen. Keep up the great work!

    ~ Angel

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  6. Anne

    Great recipe but I think it might help to add how salty these ingredients are. I followed your recipe step by step and found the soup to be too salty. Maybe suggest that readers try to find low sodium products if possible? Even the dried seaweed was pretty salty without the dashi and miso paste.

    Other than that, your recipe was very easy to follow. Thanks for your post!

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  11. clicksor

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  12. KonaKathie

    1/2 cup of miso paste to only 4 cups of water? This would be soooooooooooooo salty!!!!

  13. Mala


    Just wondered as I’m new to cooking with miso paste, can it be added to stir-fries to season with?
    Or can it only be used in soup?


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  15. Miss TerryM

    Do you drain your tofu before using it in the soup? And what texture do you usually use – soft, firm, etc?

    1. SteamyKitchen

      Yes, if there’s extra water.
      I love all types of tofu – for soup, I like soft. But for stir fries or anything going into a pan, I’ll get firm or extra firm.

      1. Felipe

        I tried the recipe and loved it, thanks a lot!

        The first time, I used the Tofu as is, but the second time I followed instructions to wrap it in kitchen towels and put pressure on it through a cutting board and a can. I thought it had much more flavor as I assume the weight drains the Tofu’s water, which is then reabsorbed in the soup.

  16. Ada

    I was wondering if you knew about the minute miso product and if there is a difference between that and the miso paste? I bought both but u noticed the paste didn’t break up and dissolve as easily.

  17. Lauren

    This was way too salty, had to add 2 extra cups of boiled water to make it edible.
    Next time I think I will be using 1/4 cup of miso paste instead…

  18. Olah Mama

    Just made this and it was a huge success. Had to use chicken bouillon as I am living outside the U.S. and the other products weren’t available. But anyway, it was delicious and the whole family loved it!

  19. Don M

    I think my ex took my Miso Soup Recipe! I haven’t made this in a while. I found this recipe and it is great! I just wanted to confirm the ratio of Miso Paste and Dashi to use and I am glad I did. I think I would have used way too much of each. With that said, I still like a strong Miso Soup so I still went a little heavy on the Dashi and I use the Red Miso paste which is a bit bolder in flavor as well. I just use whatever leafy greens I have in fridge so tonight it was organic mixed baby lettuce. Tasted great. Saved to my favorites for future reference if I need it.

  20. kimberli

    what type of noodles would you recommend in place of or in addition to the seaweed? I love noodles…

    1. Post
    1. Post
  21. gary

    hi there. where can i buy the dashi granules and also the seaweeds? im such a newbie in cooking. thanks a lot. more power!

    1. Post

      Hi Gary – you can find them at a local Asian market (just search “Asian market” in google maps.) The best thing to do is print out this post, and then you’ll have a photo to show the clerk. Alternatively, you can purchase on Amazon – the price is actually very good – very similar to what I pay at the store! Here is the dashi and the seaweed.

  22. dianah

    I tried this recipe and it was amazing!!! However, I used different product brands and it turned out perfect, not too salty, JUST PERFECT! I wish I could post the pictures of the products I used because I was limited to the choices of product brands.

  23. kathy lathrop

    I added two cans of water chestnuts, some spinach, and book choy. Im did 4 sheets of seaweed, and doubled the recipe. Added some thin rice noodles too!

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