Miso Soup recipe

Whenever I go to Japanese restaurants, I always ask for miso soup. It is often made with fish stock, so if you’re vegetarian/vegan, make sure you ask about this first! There is also a possibility of store-bought miso soup being laden with MSG, so it’s better to make your own. It’s so easy! Keep in mind that miso paste is not uniform – it is made with fermented barley, soybeans, or rice – and there is a wide variety of flavors and aromas, so it’s important to keep tasting the soup and adjusting the seasoning. It’s normally very salty, so you don’t need to add any extra salt to the soup.

Miso soup is very quick and easy to make, tastes delicious, and can be enjoyed at any time of the day (even breakfast!) It’s incredibly nutritious & versatile – you can add other veggies (e.g. mushrooms, leafy greens) or noodles – and warming on a cold winter’s day.

This recipe is for a basic miso soup. Feel free to add/switch around ingredients according to your taste!



3 cups of water
1/2 cup firm tofu, diced
handful of spring onion, chopped
1 sheet wakame seaweed, ripped
1 tsp+ miso paste
Bring the water to boil in a saucepan
Add tofu, onion, and seaweed
Allow to simmer for around 5 minutes
In the meantime, dissolve the miso separately in hot water
DO NOT add the miso to boiling water
Miso must never boil as this can destroy the enzymes!
Add the miso back to the warm soup
Taste test. You may need to add more miso


Note: Thank you all for your messages about my piano exam! It went well, although the piano was horrendous – it was 150 years old which made it difficult for me to produce a decent sound! But I did my best, and time will tell if the examiner thinks I did well or not. I’m now in New Delhi, and I’ll be here for the next 10 days or so. I know I have a lot of comments and e-mails to catch up on, so please bear with me as it might take me some time to get back to you – I’m on holiday so I’m trying to spend as little time as possible on my laptop! Will catch up with you all soon. xo


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