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Course: Soups & Sandwiches
Keyword: Appetizers, Dairy-Free, Gluten-Free, Miso Soup, Soups, Vegetarian

Miso Soup

ACTIVE TIME: 20 minutes
TOTAL TIME: 40 minutes
Yield: 8 servings
Photo by Lynne Calamia
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  • 12 ounce block firm silken tofu
  • 2 quarts dashi
  • 6 tablespoons dark or red miso
  • 2 tablespoons light or white miso
  • 4 scallions, thinly sliced

Specialized Hardware

Instant-read thermometer
ACTIVE TIME: 20 minutes
TOTAL TIME: 40 minutes
Yield: 8 servings


  • Wrap the block of tofu in 2 layers of paper towels and lay on a plate. Invert a second plate on top of the tofu and weigh down with a 28-ounce can. Leave for 20 minutes, then cut the tofu into 1/4- to 1/2-inch cubes.
  • Heat the dashi in a 4-quart saucepan set over medium-high heat. When the dashi reaches 100ºF on an instant-read thermometer, ladle 1 cup into a small bowl. Add both the dark and light miso, and whisk until smooth.
  • Bring the remaining dashi to a bare simmer, approximately 10 minutes. Add the miso mixture and whisk to combine. Return to a slight simmer, being careful not to boil the mixture. Add the tofu and scallions and cook until heated through, about 1 minute. Remove from the heat, ladle into soup bowls, and serve immediately.
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