Miso shiru

Miso shiru
Prepare ingredients.
Put 1/2 - 1liter of water into a cooking pot.
Add 1/2-1 tablespoon of instant dashi.
Stir until the dashi dissolves.
Add 1 tablespoon of wakame.
Bring to a boil.
Chop scallion finely.
Cut 1-2 tofu pieces into smaller pieces.
Add chopped scallion ...
... and tofu dices into hot liquid.
Simmer for 5-7 minutes.
Remove the soup from heat.
Add 2 tablespoons of miso paste.
Stir to combine.


Miso shiru is a traditional Japanese soup consisting of a stock called "dashi" into which softened miso paste is mixed.

Many ingredients are added depending on regional and seasonal recipes, and personal preference. The most common dashi soup stocks for miso soup are made of niboshi (dried baby sardines), kombu (dried kelp), katsuobushi (thin shavings of dried and smoked bonito, aka skipjack tuna), or hoshi-shiitake (dried shiitake). The kombu can also be used in combination with katsuobushi or hoshi-shiitake.

The kelp and/or shiitake dashi serve as a vegetarian soup stock.


1 tofu (1-2 pieces)
1 scallion
2 tablespoons miso paste (Japanese fermented soybean paste)
1⁄2 tablespoon instant dashi (1/2-1 tablespoon)
1 tablespoon wakame (sea vegetable or edible seaweed or sea mustard)
1⁄2 liter water (1/2-1 liter)