4.08 from 13 votes
Miso Soup from Scratch
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins

This is the recipe to make miso soup with homemade dashi.

Course: Side Dish
Cuisine: Japanese
Servings: 4 people
Calories: 67 kcal
Author: Jaden
  • 4 cups water
  • 1 piece kombu 4"x6" piece kelp
  • 1 ounce katsuobushi bonito flakes
  • 3 tablespoon miso paste
  • 4 ounces tofu
  • 1 tablespoon dried wakame seaweed
  1. Wipe the kombu clean with a paper towel. Add the kombu and water to a sauce pan. Bring to a boil over medium-low heat. When water just begins to boil, remove the kombu.

  2. Bring the kombu water to full boil. Add the katsuobushi all at once. Boil for 60 seconds. Turn heat off and let sit, undisturbed for 10 minutes. 

  3. in the meantime, dice the tofu. Soak dried wakame in water until expanded. drain and discard water.

  4. After steeping katsuobushi, the flakes will sink to bottom of pot. Strain the katsuobushi through cheesecloth. 

  5. Return dashi to a simmer and immediately turn off heat. Whisk in miso paste. When miso has fully dissolved, add tofu and wakame. 

Nutrition Facts
Miso Soup from Scratch
Amount Per Serving
Calories 67 Calories from Fat 9
% Daily Value*
Fat 1g2%
Cholesterol 4mg1%
Sodium 529mg23%
Potassium 143mg4%
Carbohydrates 4g1%
Sugar 1g1%
Protein 8g16%
Calcium 24mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.