It‘s super easy to make authentic and homemade Japanese Miso Soup! In this recipe, I show you how to make quick and easy soup stock (dashi) from scratch, then create classic miso soup with tofu and wakame seaweed. It‘s delicious and has many health benefits.
Miso soup is a staple in Japanese cuisine and is soup for the soul. We enjoy it almost every single day for breakfast, lunch, or dinner. As a Japanese home cook, I would also say that miso soup is probably one of the easiest soups you can make at home.
There are many paths to making miso soup, but once you grasp the basics, you can explore and customize. This post aims to equip you with all the essential knowledge to make yourself a bowl of authentic miso soup at home any time of the day. And trust me, what you make will taste 10,000 times better than the miso soup from Japanese restaurants or the instant varieties.
Table of Contents
- Best Miso Soup Recipe
- 3 Simple Steps to Make Miso Soup
- What is Dashi?
- How to Make Dashi
- Best Miso Paste for Miso Soup
- How Much Miso Paste to Add to the Soup?
- How to Dissolve Miso
- When to Add Tofu to the Soup
- Reheating Miso Soup
- How to Store Miso Soup
- Key Points to Remember
- Advanced: Incorporating Other Ingredients in Miso Soup
- Health Benefits of Miso Soup
- Popular Miso Soup Recipes
Best Miso Soup Recipe
Most Japanese meals are served with a small bowl of steamed rice and a traditional Japanese soup called Miso Soup or Misoshiru (味噌汁). At its most basic, miso soup is simply made of three components:
- Dashi (Japanese soup stock)
- Miso (Japanese soybean paste)
- Soup ingredients of your choice, such as tofu and wakame seaweed
Depending on the region, season, and personal preference, we can make many kinds of miso soup. In addition to the classic tofu and wakame combination I’ll show you today, we also use different savory ingredients such as root and leafy vegetables, meat, and seafood to enhance the soup. That’s why we can never get bored with it.
In this post, I will guide you through the most authentic miso soup recipe and explain how it all comes together in detail.
If you are already familiar with making miso soup, check out my Seasonal Miso Soup Recipe Collection.
3 Simple Steps to Make Miso Soup
Making miso soup is simple, easy, and quick! Let’s master the basic miso soup with tofu and wakame seaweed. Here is the overview of the three steps:
- Make dashi (Japanese soup stock) [20 minutes]
- Add miso [2 minutes]
- Add tofu and wakame and serve [3 minutes]
Once you know how to make this classic Japanese miso soup, you can easily create endless variations by changing the ingredients.
Now let’s dive into each step.
What is Dashi?
Dashi (だし・出汁) is a Japanese soup stock and the base of many Japanese dishes. It is the easiest and quickest broth to make. To make authentic Japanese miso soup, you must use dashi as the soup broth and not chicken stock or vegetable stock. Remember, without dashi, it’s not miso soup.
The most common and basic dashi is Awase Dashi, which is made with kombu (kelp) + katsuobushi (dried bonito flakes). Another popular dashi used for miso soup in Japan is Iriko Dashi, made with anchovies.
💡Pro Tip
If you’re vegetarian or vegan, you can use Kombu Dashi (made with kombu) or Vegan Dashi (made with kombu and dried shiitake mushrooms).
Also, did you know there are 6 different types of dashi that you can choose from? Check out The Ultimate Dashi Guide to learn more.
How to Make Dashi
In general, there are three ways to make dashi.
- Homemade dashi — You can make a basic Awase Dashi from scratch by steeping kombu (edible kelp) and katsuobushi (dried bonito flakes) in water. If you’re vegetarian/vegan, use Kombu Dashi or make Vegan Dashi with kombu and dried shiitake mushrooms.
- Dashi packet — The dashi packet is the best shortcut method that I use often. Similar to making tea, you steep the dashi packet in water and cook for a couple of minutes. Despite its quick method, the flavor of dashi is pretty good.
- Dashi powder — Dashi powder (dashi granules) is my least favorite method due to its lack of flavor. The flavor and fragrance do not last long. But you can make a quick dashi with just dashi powder and hot water.
In this recipe, I’ll show you how to make both Kombu Dashi (vegan-friendly) and Awase Dashi from scratch!
💡Pro Tip
We use dashi in many Japanese recipes to incorporate umami. You can make a big batch of dashi and store it in the refrigerator for up to 3-5 days or in the freezer for two weeks. Use dashi for different recipes throughout the week. With dashi on hand, you can make the basic miso soup in under 5 minutes!
Best Miso Paste for Miso Soup
Miso (味噌) or fermented soybean paste is made from soybeans, grains (steamed rice or barley), salt, and koji culture (麹, a fermentation starter).
There are many different types of miso in the market. In the US, most miso available at mainstream grocery stores goes by colors, such as white miso (shiro miso), red miso (aka miso), and yellow miso (awase miso or mixed miso). If you want to learn more about miso, check out our detailed post.
Each miso paste and brand varies in saltiness and flavor. When it comes to miso soup, there is no “right” miso for your miso soup. Taste and adjust the miso amount. You can mix two to three miso brands/types for more complex flavors or enjoy its unique characters using just one type, especially if you have good-quality miso.
My favorite miso is this Kodawattemasu from Hikari Miso (organic slow-aged red koji miso). It has a more rounded character that goes well with any ingredients. If you want to make miso from scratch, check out How to Make Homemade Miso post.
💡Pro Tip
Dashi-included miso (だし入り味噌) may seem convenient as you don’t need to prepare dashi; however, you can’t expect to enjoy the same health benefits from it. To maintain quality and taste while preventing the container’s expansion, the manufacturer has to add additives and sterilize it by heating, which stops the action of yeasts. Therefore, I don’t recommend opting for dashi-included miso.
How Much Miso Paste to Add to the Soup?
A general rule of thumb in Japan is to add one tablespoon (18 g) of miso paste per miso soup bowl, which holds 200 ml of dashi.
If you are using a US cup, use one tablespoon of miso per cup (240 ml) and add more after tasting it.
💡Pro Tip
When you are trying out a new miso, always start with less than the “one tablespoon per miso soup bowl” rule.
How to Dissolve Miso
Make sure to turn off the stove’s heat so you don’t accidentally boil the miso soup. Always dissolve miso paste first in a ladle, a separate bowl, or a strainer, and never add miso paste directly to the soup! Otherwise, you may find miso clumps while drinking the soup!
You can get my favorite Miso Muddler (One side of the whisk measures 2 Tbsp and the other 1 Tbsp) and a fine-mesh strainer to help dissolve miso.
💡Pro Tip
Add miso paste to dashi right before serving. Why? It’s to savor miso’s best flavor and aroma! Miso will lose its flavor and aroma if you keep reheating the miso soup.
Before adding miso, make sure to bring dashi to a slow boil (205°F/96°C). This temperature is considered the most fragrant stage for miso soup. By the time you are ready to enjoy the soup, it is at an ideal temperature (167ºF or 75ºC) for drinking.
When to Add Tofu to the Soup
How about the tofu? We always add tofu after dissolving miso. This way, you won’t accidentally break up the tofu while mixing in the miso paste. Besides tofu, dried wakame seaweed and green onions are also added at the same time.
Tofu warms up nicely with the remaining heat (unless you put a lot of it) as it doesn’t require “cooking” it. (Did you know it’s edible out of the package? Try Chilled Tofu and Tofu Salad recipes!) Be careful, when you overheat tofu, the water content inside the tofu will seep out, resulting in hardened tofu.
After adding tofu, wakame seaweed, and green onion, serve miso soup immediately while it’s warm. By the time you are ready to enjoy the soup, it is an ideal temperature (167ºF or 75ºC) for drinking.
Types of tofu: You may wonder what type of tofu works best for miso soup. There is a misconception that you have to use silken/soft tofu for miso soup, but that’s not true.
You can use silken or soft tofu (kinugoshi tofu 絹ごし豆腐) for a custardy texture and medium to medium-firm tofu (momen tofu 木綿豆腐) for a spongy texture. In Japan, silken tofu is a slightly more popular choice than medium tofu, but both types of tofu are equally used in miso soup.
💡Pro Tip
Did you know it is common to cut tofu on your palm in Japan? You might have seen it in Japanese dramas or animes. I recommend using a cutting board if you have never done this. The typical tofu size in miso soup is ½ inch (1.3 cm) cubes.
Reheating Miso Soup
If your miso soup is no longer warm, reheat it until simmering (190°F/88°C) and NEVER boil it. Miso soup will lose its flavor and aroma (nothing to do with probiotics—see below).
If you are reheating the leftover miso soup, add about 1 tablespoon (18 g) of miso to the soup (you may need to add more dashi or water). This way, you can enjoy the warm aroma of freshly dissolved miso.
💡Pro Tip
There’s a misconception that boiling miso soup will kill probiotics. However, probiotics are destroyed when the temperature of miso soup is above 140°F (60°C). Rather, the warning for not boiling miso soup is to preserve its flavor and aroma. The Japanese don’t treat miso soup as merely a source of probiotics. To reap the probiotic benefits, use miso in salad dressing and dipping sauces. Miso soup is chock full of protein, fiber, and minerals unaffected by heat!
How to Store Miso Soup
In general, it‘s best to consume all the miso soup right away because it will lose its aroma and taste as time passes. If you like to keep the leftover, let your miso soup cool to room temperature (up to 4 hours; any longer and it will spoil) and then refrigerate. You can keep it for up to 2 days in the refrigerator. You can freeze miso soup for up to 2 weeks. However, you have to remove the tofu before freezing as the texture will change.
To reheat, see the above section for reheating tips.
If you want to make a big batch to store for later, it‘s best to refrigerate the soup without adding the miso. When ready to use, add the miso paste only for the portion you need.
Key Points to Remember
- You can make a big batch of dashi and keep it in the refrigerator for 3-5 days.
- Add miso right before serving. Not mealtime yet? Wait until you’re ready to serve.
- Bring dashi to a slow boil (205°F/96°C), turn off the stove’s heat, and add miso. This temperature is the most fragrant stage for miso soup. By the time you enjoy the soup, it is an ideal temperature (167ºF or 75ºC) for drinking.
- Use one tablespoon per cup or miso soup bowl (200ml) and adjust the taste. Dissolve miso first in a ladle, a separate bowl, or a miso strainer to avoid clumps in the soup.
- Add tofu after dissolving miso (as well as wakame and green onion).
- Never boil miso soup because it loses its flavor and aroma.
Advanced: Incorporating Other Ingredients in Miso Soup
This is a bit more advanced topic, but I’d like to give a quick introduction to it here.
If you’re using root vegetables, place them in cold dashi and cook until they become tender, approximately 10-15 minutes, depending on the vegetable’s density and cut.
For leafy vegetables and mushrooms, you can add them to already simmering dashi (with or without other cooked ingredients) and cook for a few minutes.
Besides tofu and wakame seaweed, you can add seasonal and year-round ingredients to your miso soup. Check out a collection of seasonal miso soup recipes on Just One Cookbook.
Health Benefits of Miso Soup
Japanese people drink miso soup daily, as we believe this delicious and healing soup is a gateway to excellent health. Much like green tea, you can say miso soup is the elixir of the Japanese diet. Here are just some of the health benefits of miso soup:
- Good source of nutrients. Miso is rich in essential minerals such as copper, manganese, protein, Vitamin K, and zinc. Therefore, drinking a bowl of miso soup daily is like taking a natural supplement for your health.
- Good for bones. Miso soup provides many bone-building minerals like calcium, magnesium, and manganese, which help to reduce the risk of developing osteoporosis.
- Improve heart health. The natural compounds in miso, including Vitamin K2, linoleic acid, and saponin, are known to reduce the risk of heart disease and lower cholesterol.
To fully enjoy the fantastic health benefits of miso soup, make your own miso soup. Instant miso soup may not be as beneficial, as it often contains higher sodium and additional preservatives. However, some reputable brands are available, so be sure to read the label.
Now that you’ve learned how to make miso soup at home, I hope you enjoy this nourishing soup every day!
Popular Miso Soup Recipes
- Homemade Instant Miso Soup
- Vegan Miso Soup
- Vegetable Miso Soup
- Kabocha Miso Soup
- Tonjiru (Pork & Vegetable Miso Soup)
- Clam Soup (Asari Miso Soup)
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Homemade Miso Soup with Tofu
Video
Ingredients
For the Dashi (makes a scant 4 cups)
- 4 cups water
- 1 piece kombu (dried kelp) (⅓ oz, 10 g per piece; 4 x 4 inches or 10 x 10 cm)
- 1 cup katsuobushi (dried bonito flakes) (packed; I used a loosely packed 3 cups in the video for stronger flavor)
For the Miso Soup
- 7 oz soft/silken tofu (kinugoshi dofu)
- 4–5 Tbsp miso (use 1 Tbsp, 18 g for every 1 cup, 240 ml of dashi)
- 1 Tbsp dried wakame seaweed
- 1 green onion/scallion
Instructions
- Before we start… I make Awase Dashi with kombu and katsuobushi in this recipe. You can also make dashi with a dashi packet or powder. For vegan/vegetarian, make the Kombu Dashi I showed below or make Vegan Dashi with kombu and dried shiitake mushrooms.
- Gather all the ingredients.
- Cut 1 green onion/scallion into thin rounds.
To Make the Dashi (can make in advance)
- Add 4 cups water and 1 piece kombu (dried kelp) to a medium saucepan. If you have time, soak the kombu in water for 30 minutes. NEVER wash kombu and do not remove the white substance—that’s umami! These days, it‘s pretty clean, so just make sure there are no dirt particles.
- SLOWLY bring it to a boil (about 10 minutes) on medium-low heat so you can extract as much umami from the kombu as possible. Right before the stock boils, remove the kombu and set it aside for another use. (If you leave the kombu, it gets slimy and yields a bitter taste.) Now, what you have is Kombu Dashi. If you’re vegetarian/vegan, use this kombu dashi for your miso soup.
- If you‘re not vegetarian/vegan, add 1 cup katsuobushi (dried bonito flakes) to the kombu dashi and bring it back to a boil again. Once the dashi is boiling, reduce the heat, simmer for just 30 seconds.
- Turn off the heat and let the katsuobushi sink to the bottom, about 10 minutes. Then, strain through a fine-mesh sieve.
- Now you have roughly 4 cups of Awase Dashi. You can store the dashi in the refrigerator for up to 3–5 days and in the freezer for up to 2 weeks. Reserve the spent katsuobushi and repurpose it; see the suggested recipes that follow at the end of the instructions.
To Make the Miso Soup
- Add the dashi to the saucepan. If you are using dashi from the refrigerator, bring it to a slow boil (205°F/96°C) over medium heat and turn off the heat.
- Add 4–5 Tbsp miso. Put the miso in a ladle, slowly add the dashi into the ladle, and stir with chopsticks to dissolve completely. Here, I‘m using a miso muddler. If you accidentally add too much miso, dilute the miso soup with dashi (or water).
- Here, I‘m using a fine-mesh miso strainer, which helps you dissolve the miso faster. After dissolving the miso in the strainer, you may see rice koji (especially when it‘s koji miso). It‘s up to you if you want to include it in the miso soup or discard it (personal preference).
- Cut 7 oz soft/silken tofu (kinugoshi dofu) into ½-inch (1.3 cm) cubes and add to the miso soup. Tip: Add the tofu after the miso is completely dissolved; otherwise, you might break the tofu when stirring in the miso. Note: It is very common to cut tofu on your palm in Japan. However, I recommend using a cutting board if you have never done this.
- Add 1 Tbsp dried wakame seaweed and the chopped green onions to the pot right before serving to keep their fresh fragrance and color. Tip: If you worry about salt intake, I recommend rehydrating the dried wakame in a separate bowl of water to get rid of the saltiness, instead of rehydrating it in the soup itself. If reheating, warm up the miso soup until it is just hot. NEVER BOIL miso soup because it loses flavor and aroma.
To Serve
- Serve immediately. Place on the right side of the table setting; you can read about this in my post Ichiju Sansai (One Soup Three Dishes).
To Store
- In general, it‘s best to consume all the miso soup right away because it will lose its aroma and taste as time passes. Let your miso soup cool to room temperature (up to 4 hours; any longer and it will spoil) and then refrigerate. Keep for up to 2 days in the refrigerator. If you want to make a big batch to store for later, it‘s best to refrigerate the soup without adding the miso. When ready to use, add the miso only for the portion you need. You can freeze miso soup for up to 2 weeks. However, you have to remove the tofu before freezing as the texture will change.
To Reheat the Miso Soup
- Heat the miso soup in a pot over medium heat, but do not boil. Miso loses its nutrients, flavor, and aroma at high temperatures.
What to do with the spent katsuobushi and kombu?
- Save the spent kombu and katsuobushi in an airtight container and store it in the refrigerator for a week or in the freezer for up to a month.
- With the spent kombu, you can make Simmered Kombu (Kombu Tsukudani).
- You can also make Homemade Furikake (Rice Seasoning).
Nutrition
Editor’s Note: The post was originally published on Mar 3, 2011. The recipe was revised and updated on June 7, 2022. The post was updated with new images, a new video, and more helpful content on February 2, 2024.
Hei! Ive Just come across your webside as I’ve started to taket an intrest in asian cooking. I have a couple of questions regarding miso soup. Firstly; its abit hard for me to get ingredients to make a proper dashi (I live in Norway, so I’ve only gotten my hands on brown miso paste), will a “common” broth work, say by boiling bones or using stock? And secondly, if I make a large batch for lunch, do you think it would keep from monday to friday?
Thanks in advance 😀
Hi Anders! Thank you very much for trying this recipe! The Umami comes from Dashi broth, and if you used chicken stock, etc., it would be more like miso flavored soup, different flavor. However, if you are ok with it, sure, you can do that. It will be tasty soup! As for storing the soup, In general, it’s best to use up all the miso soup because the fragrance and taste of Miso will be lost as time passes by. But please check out the bottom of this recipe card where Nami mentioned how to store this soup. We hope this is helpful and you can enjoy your miso soup soon!
Thanks for sharing. How do we drop the egg in there? Whole?
Hi Ambra,
Thank you for trying this recipe!
You may drop the whole egg in Step 3 or pour the beaten egg in a circular motion in step 5 and let it cook for 1~2 minutes without mixing the soup.
We hope this is helpful!
Another successful try at a JOC recipe! It seems like they are all “no fail.” My sister has been staying with me in between college semesters instead of going home to Japan where we grew up. She is a freshman and was very homesick while at school so I’ve been doing my best to do my part in bringing Japan to her with home cooking like our mom made us. Thank you so much for your wonderful blog! I appreciate all that you do. Merry Christmas!
Hi Uhura,
Thank you very much for trying this recipe and for your kind feedback!🥰
During the Pandemic, many people, including us, are missing Japan, but cooking makes us feel close to our home.
We hope your sister is feeling better with your homemade Japanese food, and soon she can go back to study in Japan.
Have a wonderful holiday!
Was delicious. Loved it!
Hi Reine!
Thank you very much for trying this recipe and for your kind feedback!
We are so happy to hear that it was delicious and you loved it.☺️
Hi Nami, I’m so sorry to bother you with my questions, but as I’ve invited guests for a Japanese meal (what was I thinking?) and some of the dishes I’ll be making for the first time, I’m quite nervous. I’ll put all my questions here.
1. I have Koji No Hana barely Miso, organic made by Hikari Miso. The color is like chocolate. I also have organic Hatcho Miso manufactured by Maruya Hatcho Miso. Color almost black. Do, can I use any of these to make miso soup?
What are these used for mainly? How can I use them?
2. I’m excited because I found the real Bull Dog Tonkatsu sauce. In your Okinomiaki recipe you said that the Okinomiaki sauce is sweeter than Tonkatsu sauce but very similar. For the Okinomiaki I’ll prepare do you recommend I add sugar or mirin to the Tonkatsu sauce to make it sweeter?
3. For the homemade tempura flakes for the Okinomiaki I saw recipes that add vinegar to the batter. Also a few tbs of corn starch or potato starch and even baking powder. Instead of water some use Dashi or carbonated water. Are these variants authentic Japanese? And what does the vinegar add to the final product, the flakes?
4. Can I use Inari Zushi No Moto instead of the deep fried tofu (Aburaage?) if I drain and dry it? What is this Inari good for? How to use it?
5. I got Morita soy sauce. Is it a regular Japanese soy sauce that can be used instead of the Kikkoman? What’s the difference?
6. What can I do with shitake Dashi? I have rehydrated some mushrooms and have a strong dark liquid which I assume is shitake Dashi. How long can I keep the shitake mushrooms in the water in the refrigerator? Or the liquid only?
7. I have no proper nor strong enough words to express my happiness and deep gratitude for your amazing website and wonderful recipes. I’m learning from you so much and I’m no longer terrified at the idea of cooking Japanese dishes. Your kindness and generosity and patience make my whole cooking experience fun, not stressful and even successful. I’ve already prepared a few of your recipes and they’re all delicious. New and exciting flavors in my mouth… absolutely priceless.
Again I apologise for being such a bother…
Thank you again. Hugs 🤗. And keep safe
Hi Nany,
Wow! You are amazing! Trying new dishes for the first time is quite nervous, but we think you can do it! Good Luck!
1. Yes. You may use either one for the miso soup. But Barely, Miso is milder than Hatcho Miso.
Hatcho Miso has a robust flavor and less sweetness and is perfect for noodle soup or dipping sauce.
Barley Miso has mildness and sweetness of barley and makes a rustic flavor for soup or making sauces or marinades.
2. It is up to your preference if you like more sweet taste, yes. You may add sugar to the sauce.
3. Yes. They are many ways to make Okonomiyaki batter, and it makes a difference in the texture. It’s science behind the cooking, and if baking soda is mixed with an acid such as vinegar, the mixture begins to puff up more.
4. Inari no Moto is usually seasoned and had a sweet flavor, and the texture and taste are different from Aburaage. Aburaage is unsweetened and dry. Since it already had flavor added to it, if you decide to use it as Aburaage, please adjust the recipe’s sweetness. Here is the post about Inari Age: https://www.justonecookbook.com/inariage-seasoned-fried-bean-curd-pouch/
5. If you ask about “MORITA Premium Tamari Soy Sauce MURASAKI,” It is recommended for dipping sushi and sashimi. Still, you may use it for cooking. It is a little bit thicker than normal soy sauce but very flavorful.
6. As for Shiitake Dashi, please visit this post: https://www.justonecookbook.com/shiitake-dashi/
We hope this is helpful and gave you more confidence.
Again, Thank you very much for trying many of Nami’s recipes.🥰
Hi Nami!
thank you very much for all you recipes, many years are passed since I started to read your website and I’ve already tried a lot of recipes.
I’ve got a question for you:
I’ve found only Dashi-Miso, so I think it is miso paste with addition of dashi. In this case, can I prepare miso soup just adding this paste to hot water, or I need to prepare dashi stock anyway and just add less miso paste?
Thank you very much
Hello Nami! Thank you for the recipe! I’ve tried it a few times, and it’s very nice! I have since adapted it to work for our family and as a staple, which does mean I have substituted dashi to vegetable broth I make from scratch as kombu is really difficult to get where I live. We have to order it online. Now I hesitate to call it miso soup, but it was once upon a time, haha! We have it with meals that have “rice-like” things like oats (one of the staples we have because of how available it is locally and can be very similar in consistency and stickiness) and Japanese rice. Again, thank you for the recipe, even though what we eat nowadays has evolved to something else.
Hi Anny!
We couldn’t be happier to hear how much joy and excitement Nami’s recipe has brought to you!
Thank you very much for your kind feedback.☺️
Thank you so much for this recipe, Namiko! I have never prepared Japanese food before and was a bit intimidated — but you wrote this recipe out so clearly that I felt much more confident! I have a jar of homemade miso (made with orca beans and seaweed) from a friend who’s a fermenter. The miso tastes amazing and I wanted to prepare something that honored its depth of flavor. I made your miso soup recipe (followed a different one to make the dashi) and added kale and tofu. Perfect!
Hi Sherri!
Wow! Thank you very much for trying this recipe and for your kind feedback!
We are so happy to hear that the recipe is clear and giving you more confidence.😊
Please enjoy many Japanese recipes from our site, and feel free to ask us questions if you have. We are happy to assist you!
Thank you for such a clear and comprehensive recipe. You have given me the confidence to try this for myself.
Hi Kristen,
Thank you very much for your kind feedback!
We hope you enjoy making this Miso Soup and like the taste.😉
Dear Nami,
I am a big fan of miso soup and make it often. However there is a some controversy. An average bowl contains around 2g of salt, and salt is commonly considered first thing to remove from diet. All miso and soy sauces which I may find in grocery stores are extremely loaded with salt. Most of miso contains 11 g of salt per 100 g(11%).
So from one perspective japanese diet is considered to be very healthy, but from the other perspective it’s packed with salt.
Do you have any idea what’s the srcret?
Hi Jonathan,
Yes. It could be a salty meal if you are not careful. So meal planning is crucial. https://www.justonecookbook.com/ichiju-sansai/
Now that low sodium miso, soy sauce, etc., are available for easy adjustment as well.😉
This is an awesome fool proof recipe. It’s easy and highly adaptable. Everyone should have this in their culinary arsenal ❤️
Hi Felicity,
Thank you very much for your kind feedback!🙂
So sorry is it common you used katsuobushi (dried bonito flakes)? As I used it last time and found it salty,l!? Is it a healthy thing that you put in the miso soup to drink daily?
Hi El!
Katsuobushi should not be so salty. We use katsuobushi to extract the umami flavor.
If you used it for miso soup, saltness could be from Miso. Please feel free to adjust the miso amount for your liking.
Which easy soup is yours or Japanese fav that you drink daily that is good for you and healthy?
Hi El,
The most common Miso Soup in Japan is one with tofu and wakame. But we usually add a variety of vegetables each time to enjoy the different flavors and nutrition.
We hope this helps!
Doomo arigato gozaimasu!!!
Enjoy watching your video because it’s not complicated and doable plus the visuals make me hungry and wanting to try your recipes. Aloha
Hi Ron!
We are so happy to hear you enjoy Nami’s Youtube video.
Thank you very much for your kind feedback!😊
I have been cooking Japanese food since I was in elementary school. I always considered myself pretty adept at making miso soup but, after I took your suggestion on your favorite brand and type of miso…it was exceptional!! The koji and organic miso is so good! I love your recipes, they’re the closest I’ve made to what my relatives in Japan make. Thank you so much!
Hi Mariko!
Thank you for reading Nami’s blog and for trying our suggestion!
We are so happy to hear that you enjoyed the miso soup and many other dishes! Thank you very much for sharing your story with us.😊