Miso Shiru Soup

READY IN: 35mins
Recipe by Bergy

A very traditional Japanese soup

Top Review by wen-wen

Great Recipe! I could have miso soup every day (and do sometimes). I used white miso instead of red, as I like the milder flavor, and I omitted the mushrooms, and added wakame seaweed (dried and boiled in the soup until it expands). Delicious!

Ingredients Nutrition


  1. ----------Make the dashi---------.
  2. Bring water to a boil.
  3. Wash Kelp under cold water tap.
  4. Add to water when it comes to a boil.
  5. Stir and let boil 3 minutes.
  6. Remove kelp from the water and add the bonito.
  7. Allow to come to boil and remove from heat immediately.
  8. Let it settle for a few minutes.
  9. Strain off the bonito and set aside for whenever you need the dashi.
  10. ---------Make the Miso Shiru-----------.
  11. Bring the dashi to a boil.
  12. Mix a little hot liquid with the bean paste, stirring until smooth.
  13. Pour mixture back into the saucepan, stir well.
  14. Add tofu and return to boil.
  15. Simmer for a few seconds only.
  16. Ladle into bowls and garnish with green onion and a slice or two of mushroom.

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