What is miso soup usually made of?

Traditional miso soup includes four key ingredients: miso paste (fermented soybean paste), dashi broth (typically made with kombu and bonito flakes), soft tofu, and chopped green onions. Some recipes also include wakame seaweed or mushrooms. While these ingredients are common, miso soup is easy to adapt based on what you have on hand — from leftover greens to tofu variations. That’s part of its charm.

What is the healthiest soup you can eat?

Many nutritionists consider miso soup to be among the healthiest options out there. It’s low in calories, high in probiotics (thanks to fermented miso), and full of clean, nourishing ingredients. There are no heavy creams or hidden preservatives, and it’s naturally gluten-free. You can pair it with something like air fryer sweet potato cubes for a satisfying but gentle meal.

Is miso soup just miso and water?

Not quite. While you could technically stir miso paste into hot water, that wouldn’t give you the rich, layered taste of true miso soup. The key difference is dashi — a broth made from seaweed and fish flakes (or plant-based alternatives). Dashi adds depth and umami, turning a basic bowl into something comforting and satisfying.

What are the 4 types of soup?

In culinary terms, the four main categories of soup are clear (like broth or consommé), thick (such as bisques or chowders), purées (like blended lentil or tomato), and specialty/national soups — which includes traditional dishes like miso soup. Miso soup doesn’t fit the usual Western labels but is considered a clear soup with added ingredients suspended in the broth.

Miso Soup Recipe: 5 Secrets for a Delicious, Healthy Bowl

Name: Miso Soup Made Simple: A Warm, Healthy Bowl You’ll Crave
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Japanese

Description

A simple, soothing miso soup made with dashi, tofu, and green onions — ready in minutes for a nourishing meal or starter.

Ingredients

3 cups water

1 piece kombu (4 inches)

1/2 cup bonito flakes

3 tbsp white or yellow miso paste

1/2 block soft tofu, cubed

2 tbsp chopped scallions

1 tsp dried wakame (optional)

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Instructions

1. Make dashi by soaking kombu in water 10 minutes, then bring to a gentle simmer.

2. Remove kombu, add bonito flakes, simmer 2 minutes, then strain.

3. Cube tofu and rehydrate wakame if using.

4. Return dashi to pot, add tofu and wakame, simmer 3 minutes.

5. In small bowl, stir miso paste with some hot broth to loosen.

6. Add miso mixture to soup off heat.

7. Garnish with scallions and serve warm.

Notes

Don’t boil miso after adding or you’ll lose its probiotic benefits.

Try mixing different types of miso for a deeper flavor.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Soup
Method: Stovetop
Cuisine: Japanese

Nutrition

Serving Size: 1 bowl
Calories: 60
Sugar: 1g
Sodium: 700mg
Fat: 3g
Saturated Fat: 0.5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 0.5g
Protein: 5g
Cholesterol: 0mg