Miso soup is the ultimate Japanese soul food—a warm, deeply comforting bowl that instantly brings a sense of calm to your busy day. Paired with rice, it’s a daily staple in Japan that never gets old.
In this guide, you’ll learn how to make authentic miso soup two ways: a traditional version using kombu seaweed, and a super quick version using dashi powder. Both are incredibly easy, and with a few simple tips, you’ll master that rich, comforting flavour in no time!
What is Miso Soup?
Miso soup is a traditional, savoury Japanese broth made from two key components: dashi (soup stock) and miso(fermented soybean paste). It’s packed with nutrients and endlessly customisable! You can toss in seasonal veggies, experiment with different types of miso, and easily make it 100% vegan by using a kelp-based kombu dashi and/or shiitake mushroom broth.
The Health Benefits of Miso
Miso is often called a “superfood” because of its rich nutritional profile and fermented nature. Here are some of its key health benefits:
- Rich in Essential Nutrients: It is a great source of protein, vitamins (like Vitamin K and B12), and minerals such as manganese and zinc, which are vital for bone health and energy.(*1)
- Promotes Gut Health: As a fermented food, miso is rich in probiotics (beneficial bacteria). These help balance your gut microbiome, improving digestion and boosting your immune system. (*2, 3)
Make it Vegan-Friendly
Traditional dashi powder often contains fish (bonito). If you’re plant-based like me, look for dried kelp and/or dried shiitake mushrooms, Kombu Dashi (kelp-based) or shiitake mushroom dashi powder at your local Asian grocery store or organic shop!
Ingredients (for 2 servings)
Cook: 10 minutes
○ Carrot … 25g (1/2 carrot)
○ Mushrooms … 2 (60g)
○ Onion … half (40g)
○ Dried wakame seaweed … 1 tea spoon (2g)
○ Miso … 15g (My favourite Miso is Red one “Aka-miso”, but any type works perfectly!)
To make kombu stock
○ Kombu…10g
○ Water…1 litre
If using powdered stock
○ Water … 400g
○ Powdered kombu stock … 3g (if unavailable, use your favourite stock!)
How to make Miso Soup
How to make kelp stock
[1] Prepare dried kelp
There are many different types of kelp. As each has its own distinctive flavour and uses, please follow the instructions provided if any are given 🙂
[2] Soak the kelp in water
Place 1 litre of water and the kelp in a saucepan and leave to soak in the fridge for about half a day.
[3] Make kombu stock
Place your kombu and water into a saucepan over low heat and let it gently infuse for about 30 minutes. As soon as you see tiny bubbles start to appear, it’s time to take the kombu out!
Tip: Never let the water come to a boil while the kombu is inside, as this makes the broth slimy. Keep the heat nice and low to draw out that beautifully clear, deep umami flavour!
[4] The kelp stock is ready to use!
Once your dashi is ready, it’s perfect for making miso soup, yudofu (simmered tofu), or any of your favourite Japanese dishes! The elegant, subtle aroma unique to kombu pairs beautifully with traditional flavours.
How to make Miso Soup
[1] Prepare the vegetables.
Anything goes! You can use seasonal vegetables or even whatever is left in your fridge. (That’s the magic of miso soup—it always turns out great!) Personally, I think using about three different ingredients provides a nice variety of colours and textures. ☺️
[2] Cut the vegetables.
Slice carrots into thick half-moons, cut onions into wedges, and tear or chop mushrooms into bite-sized pieces.
[3] Boil the water.
Pour 400g of kelp stock or water into a small pot and set it over medium heat. If you are using root vegetables like carrots, potatoes, or sweet potatoes, add them to the water now.
Tip: If measuring the water feels like a hassle, you can just use your soup bowl to measure it! ☺︎
[4] Cook the ingredients.
Once the water comes to a boil, add the remaining ingredients. Continue heating over medium heat until the vegetables are tender.
[5] Add the flavour base.
Once the vegetables are cooked through, add the dried wakame seaweed and powdered kombu dashi if you are making it without kelp stock.
[6] Dissolve the miso.
Dissolve the miso into the soup and adjust the taste. If the flavour is too light, feel free to add a little more dashi, salt, or soy sauce. ☺︎
[7] Serve and enjoy!
Once the flavour is just right, pour it into a bowl and it’s done! Enjoy it with a hot bowl of freshly cooked rice!
This recipe matches perfectly;) ⇩
Tips for the Perfect Miso Soup
1. The Order of Vegetables
- Root Vegetables first: Start with root vegetables (carrots, potatoes, Daikon radishes) in cold water. This helps them cook through evenly to the center.
- Leafy Greens last: Add soft vegetables (spinach, cabbage) and tofu, only after the water comes to a boil to preserve their vibrant colour and texture.
2. Don’t Overcook
- Stop cooking the vegetables when they are just tender. Overcooking leads to mushy vegetables and loses the fresh flavour of the ingredients.
3. Never Boil After Adding Miso!
- This is the most important rule. Turn off the heat before dissolving the miso. Boiling destroys the delicate aroma of the miso and kills the beneficial live probiotics.
Storage Instructions
For the Miso Soup
- Fridge: Once cooled, transfer to an airtight container and store in the refrigerator. It stays fresh for 1–2 days.
- Reheating: When reheating, warm it over low heat and stop just before it reaches a boil to keep the flavor fresh.
For the Miso Paste
Keep it Airtight: Store miso paste in the refrigerator. Keep the surface covered with plastic wrap (inside the tub) to prevent oxidation and drying out.
References
*1 日本食品標準成分表（八訂）増補2023年｜調味料及び香辛料類/＜調味料類＞/（みそ類）/米みそ/淡色辛みそ
*3 日本調理科学会誌 Vol. 46，No. 2，129～133（2013）〔講座〕 乳酸菌の生理機能とその要因 |上西 寛司 瀬戸 泰幸
