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Miso Soup with Tofu

Prep Time:

10 Minutes

Cook Time:

10 Minutes


2-3 Servings



About the Recipe

As I often say, "there's miso soup and there's miso soup." This soup is so easy to make well I never understand why some restaurants make it so badly. After all, it is a signature part of japanese cuisine and as such, it should always be spot on. If you use this recipe, you'll not onlly get it right first time, you'll get it right every time.


500ml / 16 fl oz water

1 heaped tsp Japanese dashi stock granules

2 tbsps Japanese miso

180g / 6.5 oz soft tofu,

2 spring onions, rinsed

1 heaped tsp of toasted sesame seeds


halve the spring onions and chop finely

dice the tofu into 1 cm cubes

(you can keep any leftover tofu in water in the fridge for a couple of days)

put the water, Japanese dashi stock granules and the diced tofu into a saucepan

bring to the boil and simmer for 1 min

dissolve the miso into the stock using a ladle or small sieve (this will prevent the tofu cubes breaking up as you stir the miso)

once the miso has dissolved, turn off the heat. add the chopped spring onions and sesame seeds

your Miso soup with Tofu is now ready to serve. 

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