Mixed Miso Soup Recipe-Japanese Taste

Mixed Miso Soup Recipe

by Ayumi Matsuo

Soup Side-dish

This is the third installment of our miso soup recipe series. 

While white miso and red miso are well-known, mixed miso, or awase miso (合わせ味噌), may not be as familiar to those outside of Japan. Mixed miso is made by mixing different grains such as soybeans and barley. These grains undergo the miso fermentation process and are then turned into a paste.

Mixed miso is already very balanced on its own. It is not too salty and contains plenty of umami flavor from the combination of different miso used.

Ingredients such as tofu, wakame seaweed, and daikon radish, while mild in flavor on their own, absorb the flavors of the dish they are added to. They are classic ingredients used in miso soup and pair perfectly with mixed miso.

Though the ingredients we used are simple, they make this miso soup a perfect choice for any time of the day. It pairs well with your favorite dishes or can be enjoyed simply with rice.

We hope that you will enjoy our mixed miso soup recipe.


Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Total servings: 4

Difficulty: Easy

  • 5 cm Daikon (Japanese Radish)
  • 1 Package of Tofu, drained
  • 1 Tbsp Wakame (Dried Seaweed)
  • 1 Packet of Powdered Dashi (about 8g)
  • 2 Tbsp Mixed Miso
  • 500 ml Water

Expert's Tip

Mixed Miso Soup Recipe

This mixed miso paste from Tsurumiso Jyozo is made from a mixture of soybeans, barley, rice, and bittern salt. It is a unique and flavorful miso blend that is free of additives or GMOs. Its delicious and robust flavor pairs perfectly with tofu, vegetables, and seaweed in miso soup. Its unique flavor will make you want to consume delicious miso soup every day!


1) Gathering the Ingredients

Gather the ingredients together.

2) Preparing the Daikon

Peel the skin of the daikon and cut it into matchstick pieces.

3) Making the Dashi

Add the water into the pot along with the daikon and dashi packet and heat the water until it is just about to boil. Take the dashi packet out just before the water begins to boil. Continue cooking the daikon at a gentle simmer until it is cooked through.

4) Adding the Miso Paste

Once the daikon is cooked to your liking, dissolve the miso paste into the broth. Be sure that there are no lumps.

5) Adding the Tofu and Wakame

Cut up the tofu into cubes and then add it into the miso soup. Add in the dried wakame as well.

6) Serving the Miso Soup

Just wait for the wakame seaweed to hydrate in the soup and it's done! Feel free to garnish with chopped green onions or serve as is.

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