People often ask me how to cook Miso Soup. The answer is simple. Cook ingredients in Dashi Stock, that can be Katsuo (Bonito), Kombu (Kelp) OR Iriko (Dried Sardines), OR Stock of your choice. Then season the soup with Miso. Miso’s saltiness varies, and everyone has a different taste, so you need to taste the soup and figure out how much Miso you need to add. Today’s ingredients are Okra, Wakame and soft Tofu. The soup was slightly thickened because of Okra. It was delicious!


2 Servings


2 cups Dashi Stock *OR 2 cups Water & 1 teaspoon Dashi Powder
100g Okra *cut into small pieces
1/2 tablespoon Dried Cut Wakame
1 & 1/2 to 2 tablespoons Miso *alter the amount depending on the saltiness of Miso
120g Tofu *medium soft type, e.g. Momen
Finely chopped Spring Onion *optional

  1. Heat Dashi Stock (OR Water & Dashi Powder) in a small saucepan. *Note: If you use Dashi Powder, use a good quality one. You would need 1/2 teaspoon for 1 cup Water, OR use it according to the instruction on the package.
  2. Add Okra and Dried Wakame, and cook until Okra is soft. Season with Miso, then add Tofu. Add some finely chopped Spring Onion if you like. *Note: I recommend to add any ingredients that are fragile and don’t need to be cooked, such as Tofu, after you finished seasoning the soup.