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Katie's Cucina

Miso Soup

Jon and I love to have miso soup every time we go out for sushi… it’s a staple! My mother in-law was talking to her nail tech one day and asked her how to make miso soup… her nail tech said it was really easy, so my mother in-law did some researching and found THIS video on YouTube on how to make miso soup. After all is said and done, this is very easy to make! You can find all of these products at your local Asian grocery market. The seaweed’s and bonito flakes will keep indefinitely, and the miso paste can be stored for up to a year in your refrigerator. Believe me, once you get over the hurdle of making this dish the first time you will want to make this time and time again! 🙂 It’s super easy. The biggest tip I can give you is to never let the soup boil! If it  boils it’s pretty much ruined! I highly suggest you watch the video first before making this recipe… it was very informative and helpful! *For some reason I forgot to take a picture of my miso soup after it was done. This picture is from the Taste of the World blog.*

Print Recipe

Miso Soup

Yield: 4

Prep Time: 35 minutes

Cook Time: 35 minutes

Total Time: 35 minutes


  • 4 cups Cold Water
  • 1 4inch piece of Konbu seaweed
  • 4 tbsp Bonito Flakes
  • 1/4 pound cubed soft tofu
  • 2 tbsp Wakame seaweed
  • 4 tbsp white miso paste
  • 3 scallions, chopped


  1. Pour water into a 3 quart stock pot, put at medium heat.
    2. Break off a 4-6 inch piece of Konbu seaweed and add it to the water. Simmer the konbu for 15 minutes, then remove from water and throw it away. 
  1. Add bonito flakes to the water and simmer for 5 minutes. *If you prefer a more intense fish flavor simmer for 10-20 minutes. The longer you simmer the fishier the broth will taste. 
  1. With a small mesh strainer remove the bonito flakes from the water and discard them. 
  1. Add the tofu and wakame and simmer for 5 minutes on low heat. 
  1. Take a cup of the simmering brother and add it to a bowl . Whisk in the miso paste until it dissolves. 
  1. Once the miso paste has dissolved add the broth back into the pot and stir until it's fully incorporated. 
  1. Keep the heat on low, add chopped scallions and simmer on low for 5 minutes.



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