Miso Soup with Seafood


 Although miso soup is a staple of Japanese cuisine, it's far more popular in America. A delicious, comforting soup that can be made in just twenty minutes, it's become an everyday dish for busy families and individuals. This Miso Soup recipe has been shared by many people throughout the years, but we still wanted to share our own version with you because we think this is the best one yet! Just in time for the cold winter months, this Miso Soup will warm you up from top to bottom as you savor its flavorful combination of ingredients.


1 cup dashi broth (available in Japanese food stores or online)

2 teaspoons miso paste (red miso is more commonly used)

2 green onions, sliced diagonally into one-inch pieces

1/4 cups thinly sliced wakame seaweed, soaked in water for 30 minutes, then drained and cut into one-inch pieces (you can substitute with dried seaweed for convenience)

3-4 ounces fresh salmon fillet or any other fish of your choice, cut into thin bite-sized slices

1 teaspoon bonito flakes (dried and shaved flying fish; often found in Asian grocery stores)


1. Bring dashi broth to a boil in a medium-size saucepan. Add the miso paste, miso, and green onions and stir until dissolved.

2. Add the fish slices and simmer for five minutes. Add the seaweed and bonito flakes and simmer for another minute, then serve immediately!

Miso Soup with Seafood