Servings: 4

4 cups water 4 cups water
2 teaspoons dashi granules 2 teaspoons dashi granules
3 tablespoons miso paste 3 tablespoons miso paste
1 (8 ounce) package silken tofu, diced 1 (8 ounce) package silken tofu, diced
2 green onions, sliced diagonally into 1/2 inch pieces 2 green onions, sliced diagonally into ½ inch pieces

Combine water and dashi granules in a medium saucepan over medium-high heat; bring to a boil. Reduce heat to medium and whisk in miso paste. Stir in tofu. Separate the layers of green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.

Dashi is a basic stock used in Japanese cooking which is made by boiling dried kelp (seaweed) and dried bonito (fish). Instant dashi granules are sold in conveniently sized jars or packets and vary in strength.  Dashi is a basic stock used in Japanese cooking which is made by boiling dried kelp (seaweed) and dried bonito (fish). Instant dashi granules are sold in conveniently sized jars or packets and vary in strength.
Learn how to cook rice to serve alongside miso soup!  Learn how to cook rice to serve alongside miso soup!
How to Store Miso Soup  How to Store Miso Soup
Allow the miso soup to cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to three days. Reheat in the microwave or on the stove.  Allow the miso soup to cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to three days. Reheat in the microwave or on the stove.
Can You Freeze Miso Soup?  Can You Freeze Miso Soup?
Yes! Miso soup freezes well. Transfer the cooled soup to zip-top bags or ice trays, then freeze for up to two months. If you use freezer bags, make sure you leave about an inch of room at the top to allow for expansion.  Yes! Miso soup freezes well. Transfer the cooled soup to zip-top bags or ice trays, then freeze for up to two months. If you use freezer bags, make sure you leave about an inch of room at the top to allow for expansion.
We recommend adding the tofu and green onions after you thaw the soup.  We recommend adding the tofu and green onions after you thaw the soup.
Allrecipes Community Tips and Praise  Allrecipes Community Tips and Praise
"Easy to make and tasty," according to Brownie5. "Made it for my husband when he wasn't feeling well. Wanted to give him something else instead of the chicken noodle soup he's been drinking. The tofu is a good source of protein to fill his stomach."  "Easy to make and tasty," according to Brownie5. "Made it for my husband when he wasn't feeling well. Wanted to give him something else instead of the chicken noodle soup he's been drinking. The tofu is a good source of protein to fill his stomach."
"I was looking to replicate the taste of restaurant miso soup at home," says Earnest Cavalli. "This does the job perfectly. That said, I prefer firm tofu to silky, but that's a personal taste thing. Either works great in this recipe."  "I was looking to replicate the taste of restaurant miso soup at home," says Earnest Cavalli. "This does the job perfectly. That said, I prefer firm tofu to silky, but that's a personal taste thing. Either works great in this recipe."
"I've made this several times now and always make a huge batch to freeze," according to lnos. "Made it exactly with the addition of seaweed. Love this!!"  "I've made this several times now and always make a huge batch to freeze," according to lnos. "Made it exactly with the addition of seaweed. Love this!!"