Traditional Miso Soup (Authentic Japanese Method)

Name: Traditional Miso Soup (Authentic Japanese Method)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Japanese
Ingredients: 5-10 g dried kelp (kombu); 1 liter cold water; 100 ml cold water (to lower temp before adding bonito); 2 handfuls bonito flakes (katsuobushi) (approx 1 cup per handful); 150 g tofu (silken = creamy, firm = holds shape, ); 30 g fried tofu pouch (aburaage); 30 g Japanese leek (naganegi); 30 g fresh shiitake mushroom (cremini ok in pinch); 1 tbsp dried wakame seaweed; ¼ tsp Japanese soy sauce (koikuchi shoyu) (or tamari for GF); 4 tbsp yellow miso paste (awase) (or mix 50/50 white and red miso); finely chopped green onions (optional garnish)

Instructions

Prep:5minCook:15min

Making authentic Japanese miso soup is surprisingly easy! This recipe will show you how to make your own homemade dashi stock and customize your miso soup using local vegetables and different kinds of miso paste!

Updated at: Thu, 18 Sep 2025 01:17:20 GMT