Tulo

White Miso Soup Recipe

A ceramic bowl of white miso soup with cubes of silken tofu, rehydrated wakame seaweed, and sliced scallions floating in cloudy golden broth.
Photo by Rafael Nicida on Pexels

Whisking white miso paste into warm, not boiling, dashi keeps its delicate sweetness and live cultures intact, while a quick homemade dashi from kombu and bonito flakes gives the broth real depth in under 20 minutes.

Prep
10 min
Cook
15 min
Total
25 min
Servings
4

Ingredients

Servings4
  • 4 cups water
  • 1 piece (4-inch square) dried kombu (kelp)
  • 1 cup bonito flakes (katsuobushi), loosely packed
  • 5 tablespoons white miso paste
  • 8 oz silken tofu, cut into small cubes
  • 2 tablespoons dried wakame seaweed
  • 2 stalks scallions, thinly sliced

Nutrition per serving

Calories
87
Protein
8g
Carbs
8g
Fat
3g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Combine the water and kombu in a medium pot. Let it soak for 20 minutes at room temperature so the kombu has time to release its flavor before heating.
  2. 2Set the pot over medium heat and warm just until small bubbles form around the edges, do not let it boil. Remove the kombu right before the water reaches a boil, boiling it makes the broth taste bitter and slimy.
  3. 3Add the bonito flakes and let the broth simmer gently for 1 minute, then remove from the heat and let the flakes steep for 5 minutes.
  4. 4Strain the dashi through a fine-mesh sieve into a clean pot, pressing lightly on the bonito flakes to extract the liquid, then discard the solids.
  5. 5While the dashi steeps, soak the dried wakame in a small bowl of cold water for 5 minutes until soft and doubled in size, then drain.
  6. 6Warm the strained dashi over low heat until hot but not simmering. Ladle about 1/2 cup of the warm dashi into a small bowl, add the white miso paste, and whisk until fully smooth with no lumps.
  7. 7Stir the miso mixture back into the pot of dashi. Keep the heat low and do not let the soup boil once the miso is added, boiling mutes its flavor and destroys some of its beneficial enzymes.
  8. 8Add the tofu cubes and drained wakame to the pot and warm through for 1 to 2 minutes.
  9. 9Ladle the soup into bowls, top with sliced scallions, and serve immediately.
How to Make Soup Stock

Tips & variations

  • Short on time, swap the kombu-and-bonito dashi for 4 cups of water whisked with 2 teaspoons of instant dashi granules.
  • White miso (shiro miso) is fermented for a shorter time than red or brown miso, so it's naturally sweeter and milder, use it whenever a recipe calls for a lighter, less salty miso flavor.
  • Stir in sliced shiitake mushrooms or a handful of baby spinach with the tofu for a heartier bowl.
  • Miso paste varies in saltiness by brand, so start with less and whisk in more to taste rather than following the amount exactly.

Storage & reheating

Store leftover soup without the scallion garnish in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally, and pull the pot off the heat before it reaches a simmer to protect the miso's flavor. Freezing is not recommended since the tofu becomes spongy after thawing.

Tips from the Tulo kitchen

  • Whisking the miso through a small strainer or fine sieve into the pot breaks up any remaining lumps without needing a separate bowl.
  • A wooden spider strainer or slotted spoon makes it easy to distribute tofu and wakame evenly across bowls before adding the broth.

FAQ

What's the difference between white miso and red miso?

White miso ferments for a few weeks to a couple of months and is made with a higher proportion of rice koji, giving it a milder, sweeter flavor and lighter color, while red miso ferments for a year or more and tastes stronger and saltier.

Can I substitute yellow miso for white miso in this recipe?

Yes, yellow miso is close in fermentation time and flavor intensity to white miso and works as a near 1:1 swap, though the soup will taste slightly less sweet and a bit more savory.

Is white miso paste gluten-free?

Traditional white miso made only from soybeans, rice koji, and salt is gluten-free, but some brands add barley koji, so check the label if gluten is a concern.

How long does opened white miso paste last?

Sealed and refrigerated, opened white miso paste keeps for 6 to 12 months; its color will darken slightly over time but it remains safe to eat and simply grows more pungent.

Why does my miso soup taste flat?

This usually means the broth boiled after the miso was added, which mutes its flavor, or that too little miso was used relative to the amount of dashi.

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