By Akshara
January 8, 2026
Miso soup is a staple of everyday Japanese meals and is valued for its lightness, warmth and umami depth. The broth is built on dashi and gently finished with miso paste, which should never be boiled to preserve flavour and fermentation benefits. This version stays close to the traditional home style.
2½ cups water 1 piece kombu (about 5 cm) or 1 tsp dashi granules 1½ tbsp white or yellow miso paste ½ cup soft tofu, cut into small cubes 1 tbsp dried wakame seaweed 1 spring onion, finely sliced
Add water and kombu to a saucepan and heat slowly until just before boiling, then remove the kombu.
Add wakame and tofu and simmer gently for 1–2 minutes.
In a small bowl, dissolve miso paste with a little warm broth.
Stir the miso mixture back into the soup and heat gently without boiling.
Garnish with spring onion and serve hot.