Baachan's Miso Soup

Baachan's Miso Soup
Staff Writer
Baachan's Miso Soup

Lauren Volo

Baachan's Miso Soup

For 92 years (and counting!), my baachan (Japanese grandmother) has been making this soup. She raised four beautiful daughters through World War II — so she knows a little something about comfort food. My big sis and I sought out baachan's recipe, which is nothing like your watered-down sushi bar miso. This is hearty, comforting, and as authentic as Japanese food gets.

See all miso recipes.

Click here to see Getting Sexy in the Kitchen, 1 Day at a Time.


In a bowl, soak the dried mushrooms in warm water for 10 minutes. Drain and reserve the liquid. Add the potatoes to 4 cups water in a large pot and bring the water to a boil.

Once the potatoes are almost fork-tender, reduce the heat to a low simmer. Add the stock, kombu, onion, carrot, tofu, and wakame.

Add both types of miso paste and mash them into the soup until thoroughly dissolved. Serve garnished with the scallions.


*Note: Kombu is a type of seaweed used for stock. Look for it in Asian specialty stores or online.


Calories per serving:

222 calories

Dietary restrictions:

High Fiber Sugar Conscious, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Oil Added, No Sugar Added

Daily value:



  • Fat 6g 9%
  • Carbs 32g 11%
  • Saturated 1g 5%
  • Fiber 6g 22%
  • Sugars 3g
  • Monounsaturated 1g
  • Polyunsaturated 3g
  • Protein 14g 27%
  • Cholesterol 0mg 0%
  • Sodium 429mg 18%
  • Calcium 405mg 40%
  • Magnesium 79mg 20%
  • Potassium 841mg 24%
  • Iron 3mg 16%
  • Zinc 2mg 12%
  • Phosphorus 231mg 33%
  • Vitamin A 86µg 10%
  • Vitamin C 27mg 45%
  • Thiamin (B1) 0mg 16%
  • Riboflavin (B2) 0mg 12%
  • Niacin (B3) 3mg 14%
  • Vitamin B6 1mg 26%
  • Folic Acid (B9) 57µg 14%
  • Vitamin B12 0µg 5%
  • Vitamin D 0µg 0%
  • Vitamin E 0mg 1%
  • Vitamin K 8µg 10%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.