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+ servings
miso soup in bowl

Miso Soup from Scratch

This is the recipe to make miso soup with homemade dashi.
5 from 2 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Side Dish
Cuisine Japanese
Servings 4 people
Calories 67 kcal


  • 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


  • 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.
  • 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. 
  • in the meantime, dice the tofu. Soak dried wakame in water until expanded. drain and discard water.
  • After steeping katsuobushi, the flakes will sink to bottom of pot. Strain the katsuobushi through cheesecloth. 
  • Return dashi to a simmer and immediately turn off heat. Whisk in miso paste. When miso has fully dissolved, add tofu and wakame. 


Calories: 67kcalCarbohydrates: 4gProtein: 8gFat: 1gCholesterol: 4mgSodium: 529mgPotassium: 143mgSugar: 1gCalcium: 24mgIron: 0.6mg
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