Easy Miso Soup

Comforting easy miso soup made with dashi stock, miso paste, seaweed, and soft tofu

5 from 3 votes

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings:

Calories: 46kcal

Bring 6 cups of water to a gentle simmer. Stir in the hondashi (instant dashi soup stock) until fully dissolved.
6 cups water, 1 tablespoon instant dashi soup stock
Place the miso paste in a fine-mesh strainer and submerge it into the pot. Use a spoon or chopsticks to stir and dissolve the miso through the strainer so it blends smoothly without clumps. Make sure not to boil the soup after adding miso as it can affect the flavor.
4 tablespoon white miso paste
Stir in the dried wakame and let it soften for 1–2 minutes.
3 tablespoon cut dried wakame
Gently add the cubed tofu and sliced green onions. Warm through for another 1–2 minutes without boiling.
8 oz. soft tofu, 2 green onions
Ladle the soup into bowls and enjoy immediately.