Miso Soup Recipe

Prepare kombu-infused water

Wipe the kombu with a damp cloth (do not scrub off white powder). In a medium pot, combine 4 cups water and the kombu. Let soak 20–30 minutes (or up to 2 hours) if you have time for deeper flavor.

Gently heat to near-simmer

Place the pot over medium heat and slowly bring to just below a simmer. Remove kombu when small bubbles begin to form around the edges (about 8–12 minutes). Do not boil with kombu in the pot or it can turn bitter.

Add bonito flakes

Add 1 cup bonito flakes to the hot water, increase heat briefly to bring to a very gentle simmer for 30 seconds, then turn off the heat. Let bonito steep for 5 minutes off the heat.

Strain dashi

Strain the liquid through a fine-mesh sieve or cheesecloth into a clean pot or bowl, pressing lightly on the bonito to extract flavor. Discard or reserve bonito for another use (e.g., okaka). You now have about 3.5–4 cups dashi.

Dissolve miso

Ladle about 1 cup of the hot dashi into a small bowl. Add 3 tbsp white miso paste and whisk or stir until completely smooth. Return the miso mixture to the pot of dashi and stir gently. Keep the heat very low — do not let the soup boil after miso is added to preserve its delicate flavor and beneficial enzymes.

Prepare tofu

While dashi is being made, drain the firm tofu and pat dry. Cut into 1/2-inch cubes (about 6 oz yields roughly 12–15 cubes).

Rehydrate wakame

Place 2 tsp dried wakame in a small bowl and cover with cold water for 2–3 minutes until softened. Drain and squeeze out excess water, then roughly chop if pieces are large. The wakame will expand; you only need a small amount.

Add tofu and wakame

With the miso-dashi warmed but not boiling, gently add the tofu cubes and rehydrated wakame. Warm for 1–2 minutes over very low heat until tofu is heated through and wakame is tender.

Adjust seasoning

Taste the soup and add up to 1 tsp soy sauce and 1 tsp mirin if you prefer a slightly deeper or sweeter profile. Stir gently to combine. If the soup tastes flat, a pinch of salt can be added, but take care—miso and dashi are already savory.

Prepare scallions and finish

Thinly slice 2 scallions on the diagonal. Just before serving, ladle soup into bowls, drizzle 1 tsp toasted sesame oil across the surface if desired, and sprinkle sliced scallions on top. Add a light dusting (about 1/4 tsp) of shichimi togarashi for heat if using.

Serve immediately. Miso soup is best enjoyed hot and fresh — avoid reheating to a vigorous boil to preserve miso’s flavor and enzymes.