Simple Miso Soup

Recipe by Halcyon Eve
READY IN: 20mins


  • 3
    cups water
  • 1
    teaspoon instant dashi stock (granules)
  • 1 -2
    tablespoon miso (I like a mix of about 4 parts red to 1 part white)
  • 2 -3
    tablespoons dried wakame seaweed (sea vegetable)
  • 12
    cup diced tofu (I like kinugoshi, silken tofu)
  • 2 -4
    tablespoons very thinly sliced green onions


  • Place water and dashi granules in a small saucepan. Bring to a boil and stir until dashi is dissolved.
  • Add wakame and simmer until wakame is rehydrated (about 3-5 minutes).
  • Meanwhile, place tofu in 4 small bowls (preferably Japanese soup bowls that have lids).
  • When wakame is tender, remove soup from heat. Place miso into a small, shallow bowl or dish and add a small amount of broth. Blend into the miso. Repeat until miso mixture is somewhat runny and well mixed with the broth.
  • Add miso to soup and stir. Return to heat briefly just until very hot (do not boil miso).
  • Pour over tofu in bowls, garnish with green onion, cover and serve immediately. Miso soup should be served very hot.