Go Back

Red Miso Soup

Japanese miso soup recipe. Learn how to make miso soup, a staple of the Japanese table.
Cuisine Japanese


For Dashi

  • 2 cups water
  • 10 niboshi (dried baby sardines) heads removed
  • 1 small piece dashi konbu (1x3-inches)

For Soup

  • 1 tablespoon red miso (to taste)
  • 1 handful nameko mushrooms (or enoki
  • 1 piece aburaage (deep fried tofu) cut into small squares
  • 1 scallion (thinly sliced)
  • mitsuba (optional for garnish)


  1. For the dashi, simmer the ingredients over low heat for 10-15 minutes. If you have a teaball, or disposable tea bags, I like putting the niboshi in one so they're easier to retrieve when the stock is done. Make sure it does not boil as this could make the soup cloudy or bitter. Taste it... it should be deep, slightly smoky and full of umami. Now just fetch all the floaties and your done with the dashi (you might need to run it through a strainer)
  2. To make the soup, dissolve the miso in the dashi, making sure there are no lumps of miso left. Taste, and add more miso if needed. Make sure it does not boil as this will make the miso separate.

  3. Add the aburaage and mushrooms and cook for a few minutes. Sprinkle the scallions in at the very end, just before you serve the soup.

  4. Once it's in the bowls you can add some Mitsuba. It's a bit hard to find (you'll have to go to a japanese grocery store), and there isn't really a suitable replacement, but it adds a wonderful cedar aroma to the soup that carries you away to a misty evergreen forest.