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.
I made this just as Nami recommended and it turned out fantastic.
I’ve used packets before and was intimidated to make miso from scratch. But my sister in law just had a baby and I wanted to make her soup, and she said she liked miso, so I wanted to make miso soup from scratch for her sake. I was surprised that it wasn’t time consuming nor complicated. I went to Mitsuwa Marketplace to purchase all of my ingredients.
As a side note- As I examined types of seaweed- I see some kombu and seaweed are made in China and some kombu and seaweed are made in Japan. I opted for everything made in Japan.
Also, California seems to have found tests that say seaweeds have known ingredients that can increase risk of cancer or reproductive harm (Proposition 65). It’s a bit scary every time I see that label. But you’d think everyone in Japan would have cancer and reproductive issues if it truly is the case. So I just ignore it and buy the seaweed anyway.
Any thoughts?
Hi Umi! Thank you very much for using Nami’s recipe and for your kind feedback.
We are glad to hear the recipe was easy to create homemade Miso Soup for your sister-in-law!
Regarding the Kombu and Seaweeds question, please read the note in this post:https://www.justonecookbook.com/kombu/
We hope this helps!🙂
Using your comprehensive guidance I have just made my first vegan miso soup, using dried oarweed (kelp) that I gathered last week and shiitake mushroom for the dashi, shavings of carrot, thinly sliced green onion and mushroom and white miso paste. My daughter and I tasted it but it wasn’t quite to our palate ( I’ve read that the Japanese palate is very subtle). One teaspoon of soy sauce per bowl brought it up just enough to fit our insensitive English palate ☺️. I may need to do more work on glutamate extraction and miso quantities! Thankyou for setting me off on this exploration ❤️
Hi Paul, Thank you for reading Nami’s post and trying her recipe!
The Kombu we use for Japanese cooking/Dashi has 4 different types (https://www.justonecookbook.com/kombu/) and is usually dried for days to extract the flavor and then sold in a store. We have never tried this, but if you dried your kelp, you might taste more Umami from them.
We hope this helps with your next try.
Love making Dashi stock and Miso soup. I have been doing it for years. For the first time my Dashi stock has carbonation in it. Is it ‘bad?’ Should I throw it out?
(I recently started make Kombucha, which has natural occurring carbonation, and other fermented foods.)
Hi Dichosa, Thank you very much for reading Nami’s post and trying her recipes.
If you are not using the dashi right away, recommend storing it in the refrigerator for 3-5 days or freezing it for up to 2 weeks. How many days did you keep the dashi?
probiotics will wipe out by boiled soup right?
Hi Shiro! Yes, that is true. The higher temperature is not good.
[…] (三つ葉) is a Japanese herb that resembles Italian parsley. It’s used as a garnish in miso soups, rice bowls, chawanmushi, or folded into tamagoyaki. An herb native to East Asia, the entire plant, […]
Hi! I had a temperature question. I’ve read in various google locations that water temp above 115 effectively kills and negates all of the probiotic good things in the miso. However all the recipes I’ve found (including the excellent one here) will boil the soup ingredients, remove the heat, and then add the miso in. However this temp is definitely well above 115. I guess I mostly wondered how these two conflicting thing correlate with each other.
Hi Andrew! Thank you very much for reading Nami’s posts and trying her recipes!
Sure, you can reduce the soup temperature to 115F to benefit from probiotics from Miso if you prefer.
Miso loses its flavor once it is boiled in the soup, so we recommend turning off the heat to prevent flavor change, but we won’t do this to save the probiotic. Miso is more for seasoning to us, and we utilize them in our cuisine in different ways in Japan.
We also use Miso in different dishes, such as salad dressing, sauce, dips, etc., for these recipes where we get probiotic benefits.
We hope this helps!
Hi! Can I use Wakame to make the dashi? And then leave in the soup and eat it?
thank you!
Hi Eleonora! Thank you very much for reading Nami’s post and trying her recipe!
Wakame does look like Kombu, but they are different and don’t have much Umami flavor in them.
We recommend using Kombu for making Dashi.
We hope this helps!
Hi! Thank you for the recipe.
How about Kombu? Can I use it as Miso Soup ingredient?
(as Wakame substitute)
Hi Fitri! Thank you for trying Nami’s recipe!
We do not recommend using Kombu as a substitute for Wakame in Miso soup. The soup will get slimy from Kombu, and Kombu has a tougher texture than Wakame.
Here is more detail about Kombu and Wakame.
https://www.justonecookbook.com/kombu/
https://www.justonecookbook.com/wakame-dried-seaweed/
We hope this helps!
Thank you for this recipe! It took me a while to locate all the ingredients but it was completely worth it. Extra thanks for providing measurements also in metric – makes reading the recipe much easier for me. Now I have homemade awase dashi in the fridge for the rest of the week, and can make as much soup as I want!
Hi Lin! We are so happy to hear you enjoyed Nami’s homemade Miso Soup recipe! Thank you very much for your kind feedback!
Here is the page link to other miso soups. https://www.justonecookbook.com/search/?q=miso%20soup
We hope you give it a try.😊
Hi Namiko! Big fan of your work. Great tutorials, clear and concise. Two questions: is there a brand of dashi packet you find premium? 2nd, a dishware question. Any chance the beautiful bowls pictured on the video front page above (red checkered, red lined, etc.) are available for sale. Many thanks.
Hi MCF! Thank you very much for reading Nami’s post and for your kind feedback!
We recommend the “Kayanoya” brand dashi packet. It is available to purchase outside Japan.
https://www.amazon.com/dp/B07QRX9DWL?ref=exp_justonecookbook_dp_vv_d
As for the bowls in this post, Nami brought them from Japan when she traveled years ago. But here is a list of stores that may carry similar ones.
https://www.justonecookbook.com/the-ultimate-guide-to-japanese-tableware/
We hope this helps!
Thank you for this amazing recipe with perfect instructions and easy to follow. This is my go to miso soup and my husband (Japanese) cannot stop eating! I never have leftovers 🌷🤗🤗thank YOU!
Hi Adela! Aww. We are so happy to hear never have leftovers!🥰
Thank you very much for trying Nami’s recipe and for your kind feedback!
I love this recipe! We make our own Miso and it’s fantastic. On another note, where can I find that awesome Shiitake Mushroom Chopstick Rest? 😅
Hi Bobby! Thank you very much for reading Nami’s post!
Nami brings her Chopstick rest from Japan when she visits. You might be able to find a similar one in the Japanese Online Shop listed in this post.
https://www.justonecookbook.com/the-ultimate-guide-to-japanese-tableware/
We hope this helps!
I am so glad I found your website! Everything is concise and exact, and easy to understand! I tried the rice recipe and I can say without a doubt that I haven’t tasted proper rice until this one. Now I got my hands on instant dashi and miso (I live in a country were we can’t find the actual ingredients for proper dashi), so I’m excited to try miso soup!
Hi Tak! Welcome to JOC! We are so happy to hear you enjoy our website.
Thank you very much for your kind feedback!😊
This recipe looks amazing! I can’t wait to make it myself. Thank you!
Hi Stephen! Thank you very much for reading Nami’s post and trying her recipe!
We hope you enjoy homemade Miso Soup!
Hi Nami + Naomi! My family LOVES miso soup. Quick question, if I were to serve it with rice for breakfast, what kind of rice shall I use? Also, would the rice be plain or with furikake seasoning/mirin? Thanks so much, you are the best! c:
Hi Anya! Thank you very much for reading Nami’s post and trying her recipes!
In Japan, we usually serve white steam rice for breakfast. However, it’s totally up to your preference, and it could be mixed rice or brown rice, etc.
Furikake or Nori is common but it not necesarry. 😉
Here, Nami has a post regarding Japanese breakfast, and you can learn more about it and learn how to prepare: https://www.justonecookbook.com/traditional-japanese-breakfast-at-home/.
We hope this is helpful!🙂
I’m pretty sure this isn’t a very Japanese thing to do but my simple go to meal before rushing to work is white rice and simple miso soup with spring onion (no tofu). While my rice is cooking I can quickly make up my dashi and miso soup which frees up my time. It’s pretty filling and the rice gives me the energy to pretty much do anything with the added bonus of being able to finish everything pretty quickly. I usually don’t have tofu on hand but when I do have the time I remind myself to add some just to make my miso a bit more exciting than it usually is.
Hi Ruwindu! Thank you very much for reading Nami’s post and sharing your cooking experience with us!
We are glad to hear you enjoyed Dashi and Miso flavor. To dress up the miso soup, you can add dry seaweed if you have one, or add some leftover veggie from preparing the dinner a night before is a perfect addition.
We hope this is helpful!