Miso Soup Recipe


  • 4 cups Water
  • 1/2 small onion
  • 5″ daikon (white radish)
  • 1 packet dashi (traditional fish-based seasoning)
  • 3 heaping tbsp light miso
  • Salt, Pepper


Boil water with a dash of salt and pepper (optional – miso contains a good quantity of salt already but you will likely want to season your vegetables). Peel the skin off the daikon then thinly slice.  Put the daikon in the water and slice half an onion.  Place the onion in the water.  Add the dashi packet.  Let the water boil until the daikon begins turning translucent.  Lower heat to simmer.

Spoon the miso into a ladle with a bit of the broth and mix to dissolve, then add the ladle to the soup.  This keeps the miso from clumping with the vegetables.  Do this twice more.  Let the miso soup simmer but don’t let it boil.  Serve and enjoy.

Optional:  There are many ingredients you can add to miso soup.  Tofu is a very popular addition.  Simply slice tofu into small cubes and add at the same time (or in lieu of) you add the onion.  Another popular addition are chives, leaks, or green onions.

More on Miso Soup

In Japan, soup is usually served in a bowl along with rice and a central dish.  If you take a look at my school lunch posts you’re likely to find soup most days.  Miso soup can be made rather quickly and is a common breakfast food as well.  Many Japanese people simply use hashi (chopsticks) to fish out the vegetables while drinking the soup straight from the bowl.  In fact, the verb used for soup in Japan is ‘to drink’ rather than ‘to eat.’

There are many kinds of miso, but they fall into two categories: light and dark.  Both can be used to make miso soup, but have slightly different tastes.  I prefer using the light miso, it comes in small tub or packet and is light tan.  The darker miso can be a dark brown.

If you aren’t in Japan, you can still likely find miso at a local Asian store.  Be careful not to get miso that already has dashi mixed in, as it will throw off the flavor you’re looking for.  Dashi can be found in most Asian stores and is often called “hon dashi”, or even at the international aisle of your supermarket.  You can also make your own dashi but it is more complicated and requires bonito fish flakes and combu seaweed.

You may find a small packet in your tub of store-bought miso.  This is just a preservative and should not be eaten.  Just throw it out!

One more note: If you leave miso soup sitting for a bit, the miso will sink to the bottom.  Don’t worry, its normal!  Just mix it back up again before you drink it.

Do you drink miso soup?  Let me know how the recipe works for you!