Miso Soup is one of the traditional Japanese staple dishes and this is my favourite Miso Soup since my childhood. And this is the first dish that I cooked on the very first day at a uni apartment after I moved out of my family’s home.  It’s a dish to remember.  I always use mild White Miso for this dish.


4 Servings


4 cups Dashi Stock *See ‘Dashi Stock’ page
1 to 2 Potato
1 tablespoon Dried Cut Wakame
3 to 4 tablespoons Miso
2 Spring Onion *finely chopped

  1. Cut Potato into small bite-size pieces.
  2. Heat Dashi Stock (OR Water and Dashi Powder) and Potato in a saucepan or a pot over medium heat and cook until soft.
    *Note: Use about 2 teaspoons Dashi Powder for 4 cups Water OR according to the instruction on the package.
  3. Add Wakame and season with Miso.
    *Note: The important point to remember is that you should remove the soup from the heat when it just about to start boiling after adding Miso. If you boil it for too long, the wonderful aroma of Miso will be lost. That’s what I was taught.
  4. Sprinkle with finely chopped Spring Onions and enjoy.