How to Make Basic Miso Soup

Basic Miso Soup Hikari Miso
5 from 2 votes

Basic Miso Soup Recipe

People in Japan know what a proper bowl of miso soup tastes like. It tastes like the one their mother made. This recipe, the standard combination of tofu, wakame seaweed and green onions, will introduce you to Japanese home cooking 101. Enjoy!
Servings 4


  • 3 cups* (720ml) water
  • tsp. dashi - Hikari Miso Japanese “DASHI” Soup Stock**
  • 3 tbsp. miso - Hikari Organic Miso Red Type
  • ½ pkg - 5 oz. (150 g) soft tofu cut into small cubes
  • 1 ea. green onion thinly sliced
  • 2 tsp. dried wakame seaweed available at Asian markets and grocery sections


  1. Gather your ingredients.

  2. Pour the water into a saucepan and bring to a soft boil. Add Japanese “DASHI” Soup Stock and whisk to dissolve. Turn the heat off.

  3. Add Hikari Miso Organic Miso Red Type and some dashi stock and whisk until miso paste is completely dissolved.

  4. Return to a simmer, being careful not to boil the miso soup. Add the tofu and wakame and cook for another minute or until heated thoroughly. Remove the saucepan from the heat and ladle into soup bowls. Garnish with green onions and serve immediately.

Recipe Notes

Quick Tip: When you make miso soup with tofu, add and dissolve miso paste in the soup before adding tofu to avoid breaking tofu. 

6 comments on “How to Make Basic Miso Soup

  1. 5 stars
    I have a 40 pack Hikari Miso package, but everything is in Japanese. Unfortunately I do not speak or write Japanese, so cannot tell:
    1) how much water to use with one packet of Miso and one packet of flavoring. And..
    2) What the temperature of the water should be…whether a rolling boil, or just hot, maybe 180-90° Fahrenheit. I’ve heard that too hot a water kills the benefits of the live culture in Miso (if the Miso isn’t pasteurized so that the culture is still viable).
    I would appreciate knowing this.
    Ralph Meyer …

  2. Just got my 40 pack and have the same issue…looking for ratios of water to packets

  3. You use the water as a way of adjusting the strength – More rich in flavor , less water. More diluted and not so powerful or overwhelming , more water. Like with me , when I plan on adding rice to my miso soup , I use less water as the rice will absorb some of the richness while also raising the water level in the bowl.
    Experiment with less or more water , and you will find your own comfort zone.

    As for tempureture – you want to be able to drink or sip your soup , so just think of it like like a cup of coffee or a hot chocolate.