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Miso soup from dehydrated ingredients Miso soup from dehydrated ingredients

While dehydrated miso soup can be purchased in ready-made packages, it lacks the heartiness and subtle flavors of homemade miso soup.

It’s possible to prepare dehydrated ingredients in advance for a tasty miso soup on the trail. Only one ingredient needs to be dehydrated in advance—miso paste. The other base ingredient for a broth, kombu, is already dried.

Mori-Nu Tofu requires no refrigeration until opened. The extra firm type is excellent for stir-fry and soup. Great for backpacking

I add green onion and tofu to my miso soup for the right balance of simplicity, heartiness, and harmony of flavors. Green onions require dehydration, while tofu can be purchased that does not require refrigeration. Mori-Nu extra firm tofu, can be stored at room temperature and has a good consistency for miso soup.

Dehydrating Ingredients:

1. Miso Paste: I typically find miso paste at health food stores. For miso soup, I prefer white miso paste. I parcel it out into heaping tablespoon sized scoops. I flatten these scoops as much as possible on the dehydrator tray to minimize drying time.

Set the dehydrator to 135°F. The miso paste takes a long time to dry: somewhere around ten hours or longer. The paste should be the consistency of jerky with no dampness in the center.

For trips lasting a day or two in cold weather, it may not be necessary to dehydrate the miso paste. However, in freezing weather, I recommend parceling out the miso paste in order to avoid having a frozen block.

2. Green Onion: Be forewarned, dehydrating green onion can release a strong onion scent. I dehydrate mine on a porch.

Slice the green onion into small pieces, not too small to fall through the dehydrator tray. Set the dehydrator to 135°F, and dehydrate for around 8 hours, or until the green onion is brittle. Watch out for the white pieces near the roots; these tend to retain moisture.


The following ingredients will make two cups of miso soup, which will fill a Jetboil PCS, Sol, or Flash.


1. Add 2 cups water to your Jetboil PCS, Sol, Flash, or backpacking stove.

Adding tofu to jetboil

2. Put in 1 inch Mori-Nu extra firm tofu, cubed. Bring to boil, uncovered. Boil tofu for 5 minutes if bacteria is a concern. Please note, in freezing weather, tofu will be as hard as ice.

Adding dehydrated miso paste to Jetboil PCS.

3. Turn off stove, add kombu and green onion. Shred dehydrated miso into small pieces before placing in water, in order to hasten rehydration.

4. Let sit 15 minutes, covered. Avoid rapid heat loss in winter conditions.

5. Remove kombu. Stir thoroughly, making sure to mash any errant clumps of miso paste. Miso soup is ready to eat!

Where are the bonito flakes?

In my non-dehydrated miso soup recipe, I included the option to add bonito flakes. I left them out in the dehydrated recipe because you have to strain them out, and that’s something of a mess on the trail, especially when you have to dispose of them well away from where anyone might sleep. If you want to use them anyway, you can use 1/4 cup bonito flakes per cup of soup, or whatever you prefer.

Other Optional Ingredients

Dried shitake mushrooms are excellent in miso soup. Add them at the same time as the tofu for an excellent broth, removing any parts you don’t want to eat beforehand.

Dehydrated peas are a nice addition. Dehydrate thawed or canned peas at home for about 8 hours at 135°F. Add at the same time as the tofu on the trail.

Try drying your own shrimp for a little animal protein, if that’s your thing. Or perhaps experiment with drying edamame. Really, there are many possibilities. Personally, I like to keep it simple for miso soup.

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