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Easy 15-Minute Miso Soup

With a few easy-to-acquire ingredients and 15 measly minutes, you can be enjoying restaurant-quality miso soup in the comfort of your own home.
Course Soup
Cuisine Japanese
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Author Killing Thyme


  • 4 cups dashi stock homemade or with stock (I like to use Hon Dashi brand if I'm not making it myself)
  • 3 TBSP white miso paste
  • 6 oz silken tofu cubed
  • 1 sheet of dried wakame (seaweed) sliced into ribbons or broken into pieces
  • 1 scallion thinly sliced



  • Wakame: Once you've sliced/broken the wakame, you want to rehydrate it. Place all of the wakame in a small bowl of tepid water and let it sit for 10 minutes. Drain it well.
    Tofu: Cut the silken tofu into small or bite-sized cubes.
    Scallions: Thinly slice and set aside.

Miso Soup

  • Place 3 cups of dashi into a medium saucepan over moderate heat and bring to a boil. Set one cup of dashi aside.
  • Once the dashi is boiling, reduce the heat to medium-low, and let it simmer for 5 minutes.
  • In the meantime, add 3 TBSP of miso paste to the cup of dashi you set aside. Stir until the miso paste has broken down and blended with the water.
  • Remove the saucepan from the heat, and add the miso mixture to the dashi. You'll immediately see those gorgeous miso clouds (and you'll probably get very excited)!
  • Add the cubed tofu.


  • Equally divide the wakame and place into the middle of your serving bowls.
  • Spoon miso soup into the serving bowls.
  • Garnish with scallions and enjoy!