Homemade Miso Soup with Tofu

Why You’ll Love This Recipe

I love how calming and quick this miso soup is to make. The umami-rich dashi creates a flavorful base, and the soft tofu and wakame add gentle texture. It’s warm, light, and packed with natural flavor—perfect as a starter or part of a wholesome meal. Plus, it’s easy to customize and doesn’t require hard-to-find ingredients once I’ve got the basics.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 cups water

• 1 piece kombu (dried kelp), about ⅓ oz (10 g), 4 x 4 inches

• 1 cup katsuobushi (dried bonito flakes), packed

• 7 oz soft/silken tofu (kinugoshi dofu)

• 4 tbsp miso paste (adjust based on taste and miso type)

• 1 tbsp dried wakame seaweed

• 1 green onion/scallion, thinly sliced

Directions

1. Make the Dashi
   I pour 4 cups of water into a medium saucepan and add the kombu. If I have time, I let it soak for 30 minutes. Then I slowly bring it to a boil over medium-low heat. Just before it boils, I remove the kombu to prevent bitterness.

2. Add Bonito Flakes
   I add 1 cup of katsuobushi to the kombu-infused water and bring it back to a boil. Once boiling, I lower the heat and let it simmer for 30 seconds. Then I turn off the heat and let the flakes sink for about 10 minutes before straining.

3. Dissolve the Miso
   I heat the strained dashi gently if it’s been refrigerated, then turn off the heat. Using a ladle, I add the miso and stir it gently with chopsticks until it dissolves. I avoid boiling at this stage to preserve flavor.

4. Add Tofu
   I cut the tofu into ½-inch cubes and gently add it to the miso broth after the miso has fully dissolved. This keeps the tofu intact and smooth.

5. Add Wakame and Scallions
   Right before serving, I stir in the dried wakame and sliced green onions. I like the wakame to rehydrate right in the soup to retain its fresh aroma and texture.

6. Serve Immediately
   I serve the soup hot but not boiling, ideally right after making it, to enjoy the delicate aroma and balance of the miso and dashi.

Servings and timing

This recipe makes 4 servings and takes about 20 minutes total, including prep and cooking.

Variations

• For a vegan version, I skip the bonito flakes and make kombu dashi or add dried shiitake mushrooms for extra depth.

• I sometimes add sliced mushrooms, spinach, or even udon noodles to make it more filling.

• Different types of miso (white, red, mixed) give varied levels of saltiness and flavor—I adjust based on what I’m using.

Storage/Reheating

I try to enjoy the soup fresh, but if I have leftovers, I store them in the fridge for up to 2 days. I never boil it when reheating—just warm it gently on the stove. For longer storage, I freeze the broth without tofu or miso and add both fresh when reheating.

FAQs

Can I use instant dashi powder instead of making it from scratch?

Yes, when I’m in a hurry, I use instant dashi powder—it cuts down the time and still gives a decent base flavor.

What’s the best type of miso for this soup?

I like to use white (shiro) miso for a lighter, sweeter soup, but red (aka) miso works for a deeper, saltier flavor.

Is silken tofu necessary?

Silken tofu gives the best soft texture, but I’ve used medium or firm tofu when that’s all I had—they hold up better but feel less traditional.

Can I make this completely vegan?

Yes, I simply leave out the katsuobushi and use kombu dashi or add dried shiitake mushrooms to build umami flavor.

Why shouldn’t I boil miso soup?

Boiling miso destroys its delicate flavors and nutrients, so I always keep the heat gentle after adding it.

Conclusion

Homemade Miso Soup with Tofu is a classic, comforting dish that I love making when I want something warm, healthy, and deeply satisfying. With simple ingredients and a short cooking time, it’s an easy way to bring authentic Japanese flavors into my home anytime.