International Recipes and Cooking Around the World


Bowl of miso soup

(Japanese miso soup)

Image by Jeremy Keith

Average: 3.8 (14 votes)

Misoshiru is a basic part of the typical Japanese breakfast. This nourishing soup is eaten alone or with eggs, rice, fish and pickles. A simple version of the soup, lightly garnished with tofu and scallions, is most popular for the morning meal. But misoshiru can also be part of a larger midday or evening meal, often with added garnishes.

3 to 4 servings



  • Dashi stock -- 4 cups
  • Miso (see variations) -- 1/4 cup


  • Scallions, sliced into thin rounds -- 1 to 2
  • Soft tofu, cut into small cubes -- 1/4 pound
  • Wakame (dried seaweed), soaked in warm water and shredded -- 2 tablespoons


  1. Bring the dashi to a simmer over medium heat.
  2. Using the back of a spoon, rub the miso though a fine sieve into the simmering dashi. Bring soup back to a low simmer.
  3. Place a small amount of garnish in each individual's bowl. Remove soup from heat, pour into bowls and serve immediately.

Miso Soup Variations

  • Types of Miso: Use whatever type of miso you like. White (shiro) miso is popular in the wintertime; red (aka) miso is more common in the summer.
  • Other Additions: Other garnishes can be cooked in the simmering dashi before you add the miso for a more substantial soup — shredded daikon; asparagus spears; shredded crabmeat; cubed winter melon; bite-sized pieces of beef, chicken or pork.


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