How to make "Miso Soup"

November 5, 2025

How to Make Authentic Japanese Miso Soup

Simple Mame Miso Soup Recipe

Miso soup is one of the most iconic dishes in Japanese home cooking — simple, nourishing, and full of umami.
In this recipe, we’ll show you how to make authentic Japanese miso soup using mame miso, a rich red soybean miso known for its deep flavor.

Ingredients (for 2 servings)

・14 floz dashi (kombu and bonito broth)

・1/2 block tofu

・Dried wakame, to taste

・1 tsp mame miso(paste)

＊Featured Ingredient＊

Red Mame Miso (Toyota Masuzuka Specialty)
Unpasteurized Deep-Umami Soybean Paste
Made by Noda Miso Co. (400g / 14.1 oz)

→ A traditional red soybean miso (mame miso) handcrafted in Toyota, Aichi Prefecture, and aged naturally in wooden barrels.
Unlike blended miso, this unpasteurized variety retains its live cultures and delivers a bold, complex umami flavor.

Tip:
Since mame miso has a stronger, richer taste, you only need half the usual amount to get a full, savory flavor.
If you’re using a regular blended miso (awase miso), use twice the amount.

How to Make Miso Soup

Make dashi using water, kombu, and bonito flakes.
→ (Learn more: How to Make Dashi )
Pour the dashi into a pot.
Add dried wakame and bring it to a gentle boil.
Cut tofu into cubes and add it to the soup.
Simmer for 1–2 minutes.
Turn the heat to low and gently dissolve the mame miso. Stir well and adjust the taste if needed.
Turn off the heat just before it starts boiling.

Enjoy! Serve hot and enjoy the deep umami flavor!

Pro Tips

・Never boil miso — it destroys the aroma and nutrients.

・Try adding green onions, mushrooms, or clams for variety.

・Pair with steamed rice for a complete Japanese-style meal.

Why We Love Mame Miso

Mame miso is made entirely from soybeans and salt, without rice or barley.
It’s known for its dark color, bold umami, and long fermentation, especially popular in regions like Aichi, Japan.
If you love deep, savory soups, this miso will become your new favorite.