RECIPE: Miso Soup


The next in our recipe series is the classic Japanese staple, Miso Soup. Over the next few months, we’ll be showing you how to make the tastiest and most popular dishes out there.

Feel free to leave comments at the bottom with any useful suggestions or tips.



Miso is a traditional Japanese ingredient made from fermented soy beans. Used in a selection of dishes, it is most commonly mixed with soup stock to create a delicious and healthy soup.

You can buy many of the ingredients at Japan Centre, just click on the link and add it to your basket.



Miso Paste
Dashi Soup Stock
1 Block Firm Tofu
Wakame Seaweed
1 Spring Onion

Optional Ingredients: Wheat Pieces, Sanshou Pepper, Surigoma (Crushed Sesame Seeds), Shiitake mushrooms, Shredded Daikon Radish



1. Start by boiling 4 large cups of water mixed with the dashi in a saucepan.

2. Pour a small amount of water into a smaller pan and stir in 2-4 tablespoons of miso paste. (This is to avoid making a lumpy soup.)

3. Add the dissolved miso paste back into the saucepan and stir to keep the mix smooth.

4. Add a handful of dried wakame seaweed directly to the soup. [TIP: Do not add too many as the pieces expand.]

5. Chop up a block of tofu into small 1cm cubes and add to the soup.

6. Finally add the spring onion, and serve the soup into small bowls for eating.-


You can print this recipe and even bring it to the foodshop to find the ingredients.

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Categories: FOOD

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2 Comments on “RECIPE: Miso Soup”

  1. August 28, 2009 at 10:27 am #

    This looks great. Is it possible to substitute the bonito dashi soup stock for seaweed soup stock?

  2. Mark
    August 28, 2009 at 3:33 pm #

    Yes you can use seaweed soup stock instead of bonito stock. Adding Shiitake mushrooms to the stock will give it an even richer flavour!

    Vegetable stock can also be used as a substitute for the bonito stock.

    Mark | Japan Centre

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