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How to make Miso Soup

Miso soup comes in many variations, and is almost always a part of the Japanese meal at any time of day. My favourite version is with brown rice miso and lots of sansho pepper, but try using different types of miso until you find what suits you best. Typically the north of Japan uses more red miso, the centre uses white miso, and the south uses barley miso but it also changes with the seasons and the weather. Miso soup may look very plain and simple, but it’s packed with nutrients and protein. In fact, it’s the perfect dish when you have a cold (or hangover). Many people attribute the longevity of the Japanese to miso soup consumption. Drinking soups with every meal keeps your body more hydrated, and helps digestion. This recipe is a classic version, but try adding different things to the dish such as fish or mushrooms.

Salmon teriyaki, salmon yuanyaki

How to make Miso Soup

Makes: For 4 people as part of a meal

Time to prepare: 20 minutes


4g dried wakame seaweed

1 spring onion

40g silken tofu

800ml dashi (see recipe in Basics section)

80g shiro miso paste (or any miso you prefer)