Miso Soup Recipe

Place 4 cups of cold water in a medium saucepan. If using kombu and bonito to make fresh dashi, add the kombu to the water and let it soak 20–30 minutes (or at least 10 minutes) before heating.

Over medium heat, slowly bring the kombu water to just below a simmer (small bubbles around edges). Remove the kombu just before the water boils to avoid a slimy texture.

If making dashi from bonito: after removing kombu, bring to a gentle boil, add 1 tablespoon bonito flakes, cook 30 seconds, then turn off heat and let steep 2–3 minutes. Strain the liquid into the saucepan and discard the flakes. If using instant dashi granules, simply dissolve 1 teaspoon into the hot water and proceed.

Reduce heat so the broth is at low simmer (do not boil once miso is added). To dissolve miso evenly, scoop 3 tablespoons white miso (and 1 teaspoon red miso if using) into a small bowl or ladle and add about 1/2 cup of hot broth. Whisk or stir until smooth to make a miso slurry.

Stir the miso slurry back into the pot. Taste and adjust seasoning: add up to 1 teaspoon soy sauce if you want extra umami. Keep the heat low — avoid boiling the soup after miso is added to preserve its flavor and probiotics.

If using dried wakame, place 2 teaspoons in a small bowl and cover with cold water to rehydrate for 5–10 minutes, then drain and squeeze out excess water. Rehydrated wakame will expand — roughly 2 teaspoons dried yields about 2 tablespoons hydrated.

If using shiitake mushrooms, slice thinly. Add sliced mushrooms to the simmering broth before adding miso so they can cook through, about 3–5 minutes until tender.

Gently add cubed silken tofu (6 oz) to the pot after miso has been added and mushrooms (if used) are tender. Warm the tofu in the soup for 1–2 minutes — do not stir vigorously to avoid breaking the tofu.

Add the rehydrated wakame and half of the sliced green onions to the soup, stir gently to combine, and warm for another 30–60 seconds.

Turn off the heat. Ladle the miso soup into bowls.

Garnish each bowl with the remaining sliced green onions and, if desired, a sprinkle of toasted sesame seeds and a pinch of shichimi togarashi.

Serve immediately. Note: avoid reheating miso soup to a rolling boil to preserve flavor and beneficial enzymes; gently warm if necessary.