Don't order miso soup ever again
Don't order miso soup ever again! is a easy Japanese recipe that serves 2. 80 calories per serving. Recipe by Drew Eats on YouTube.
Prep: 7 min | Cook: 8 min | Total: 20 min
Cost: $3.50 total, $1.75 per serving
Ingredients
- 200 g Silken Tofu (cut into 1‑cm cubes)
- 2 stalks Green Onions (thinly sliced)
- 1 Tbsp Dashi Powder (instant dashi granules)
- 1 Tbsp Dried Wakame Seaweed (rehydrates in broth)
- 2 Tbsp Miso Paste (red or white miso preferred)
- 4 cups Water (filtered)
Instructions
Prepare Tofu and Green Onions
Gently cut the silken tofu into small cubes and slice the green onions thinly. Set both aside.
Time: PT5M
Make Dashi Broth
Place the pot on medium heat, add 4 cups of water, then stir in the dashi powder and dried wakame seaweed.
Time: PT3M
Temperature: Medium heat
Add Tofu and Green Onions
Gently add the tofu cubes and sliced green onions to the simmering broth. Keep the temperature below a full boil.
Time: PT3M
Temperature: Medium heat
Incorporate Miso Paste
Turn off the heat. In a ladle, take a small amount of hot broth, whisk in the miso paste until smooth, then stir the mixture back into the pot.
Time: PT2M
Serve
Ladle the soup into bowls and serve immediately.
Time: PT1M
Nutrition Facts
- Calories
- 80
- Protein
- 6 g
- Carbohydrates
- 5 g
- Fat
- 4 g
- Fiber
- 1 g
Dietary info: Vegetarian (use vegetarian dashi), Gluten-Free (ensure gluten‑free miso and dashi)
Allergens: Soy, Fish (if using traditional dashi)
Ingredient Substitutions
- Instead of Silken Tofu: firm tofu, tempeh
- Instead of Green Onions: chives
- Instead of Dashi Powder: kombu broth, vegetable broth
- Instead of Dried Wakame Seaweed: nori flakes
- Instead of Miso Paste: different type of miso
Equipment Needed
- Cutting Board
- Knife
- Medium Saucepot
- Ladle
- Soup Bowl
Critical Steps — Do Not Skip
- Do not let the soup come to a full boil after adding tofu.
- Dissolve miso paste off the heat to avoid clumps and flavor loss.
Chef Tips from the Video
- Use a high‑quality red miso for a richer, deeper flavor.
- Rehydrate wakame seaweed in a little cold water before adding to the broth for better texture.
- Taste the broth before adding miso; you can add more dashi powder if it needs extra umami.
Troubleshooting
Miso paste forms clumps.
Dissolve miso in a small amount of hot broth using a ladle before adding it back to the pot, and never boil the miso.
Tofu becomes tough or breaks apart.
Keep the soup at a gentle simmer and add tofu last; handle the tofu gently when stirring.
Soup tastes flat.
Adjust seasoning with a pinch more miso or dashi, and add a splash of soy sauce if needed.
Storage
Refrigerator: Store in an airtight container for up to 2 days. Reheat gently, avoiding a boil.
Freezer: Not recommended; texture of tofu changes.
Room temperature: Serve immediately; do not leave at room temperature for more than 1 hour.
Make-Ahead Tips
- Prepare the dashi broth in advance and refrigerate; add tofu and miso just before serving.
- Store tofu cubes separately in water to keep them fresh.
Frequently Asked Questions
What is the cultural significance and history of miso soup in Japanese cuisine?
Miso soup is a staple of Japanese meals dating back over a thousand years, originally enjoyed by monks and later becoming a daily accompaniment to rice. It embodies the Japanese principles of simplicity, seasonal ingredients, and umami balance.
What are the traditional regional variations of miso soup in Japan?
In Kansai, white miso (shiromiso) is common, giving a sweeter broth, while in Kanto, red miso (akamiso) creates a richer, saltier soup. Coastal regions often add clams or fish, whereas mountain areas may use wild mushrooms and local greens.
How is miso soup traditionally served in Japan?
Miso soup is served in small lacquered bowls alongside rice, pickles, and other dishes as part of a balanced meal. It is poured hot at the table and eaten with a spoon or directly from the bowl.
On what occasions or celebrations is miso soup traditionally associated in Japanese culture?
Miso soup is enjoyed daily but also appears at special occasions such as New Year's (Oshogatsu) where a special version called "zōni" is made, and during tea ceremonies as a palate cleanser.
How does miso soup fit into the broader Japanese cuisine tradition?
Miso soup exemplifies the Japanese focus on broth (dashi) as a flavor foundation, highlighting umami and seasonal produce. It complements other dishes by providing warmth and balance to the meal.
What are the authentic traditional ingredients for miso soup versus acceptable substitutes?
Traditional miso soup uses dashi made from kombu kelp and bonito flakes, miso paste, tofu, wakame seaweed, and green onions. Substitutes include vegetable broth for dashi, soy‑based miso for vegetarian versions, and other seaweeds or mushrooms for variety.
What other Japanese dishes pair well with miso soup?
Miso soup pairs beautifully with steamed rice, grilled fish (such as salmon or mackerel), Japanese pickles (tsukemono), and side dishes like tamagoyaki (rolled omelette) or nimono (simmered vegetables).
What are the most common mistakes to avoid when making miso soup at home?
Common mistakes include boiling the miso paste, which destroys its delicate flavor, and overcooking the tofu, which makes it tough. Also, adding miso too early can cause clumping.
Why does this miso soup recipe dissolve miso paste off the heat instead of adding it directly to the boiling broth?
Dissolving miso off the heat preserves its live enzymes and nuanced flavor, preventing bitterness and clumps that occur when miso is boiled.
Can I make miso soup ahead of time and how should I store it?
Yes, you can prepare the dashi broth ahead and refrigerate for up to two days. Add tofu and dissolve miso just before reheating gently; avoid boiling when reheating.
What does the YouTube channel Drew Eats specialize in?
The YouTube channel Drew Eats specializes in quick, approachable home‑cooking tutorials that focus on comfort foods, classic dishes, and practical kitchen hacks for everyday cooks.
How does the YouTube channel Drew Eats' approach to Japanese cooking differ from other Japanese cooking channels?
Drew Eats emphasizes simplicity and minimal equipment, often adapting traditional Japanese recipes for the typical American pantry, whereas many Japanese cooking channels stick to authentic ingredients and more elaborate techniques.
Last updated: August 24, 2026
