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Now that you’ve mastered dashi, it’s time to make Homemade Miso Soup. Who needs carryout when you can make it yourself? @cookinRD |

Homemade Miso Soup

  • Author: Sara Haas
  • Yield: 4 servings 1x


You can make miso soup at home! At guess what? It’s easier than you thought!


  • 4 cups dashi
  • 1/4 cup white miso
  • 1/2 cup silken tofu, diced
  • 1 green onion, sliced thinly on the bias


  1. Place dashi in a saucepan and set over medium heat. Bring to a simmer.
  2. Carefully remove 1 cup of dashi and place in a bowl or measuring cup. Gradually whisk in miso, 1 tablespoon at a time, making sure it’s completely dissolved before adding more. Once all miso has been added, return the mixture to the saucepan.
  3. Add the tofu and cook over medium heat until tofu is warmed through, about 5 minutes.
  4. Remove from heat and add green onion and enjoy.


If desired, add wakame seaweed (rehydrated) too.

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