Miso Soup Recipe

Prepare dashi

If using instant dashi granules, bring 4 cups water to a gentle simmer in a medium saucepan and whisk in 1 tsp (or package equivalent) instant dashi until fully dissolved. If using homemade dashi, warm 4 cups to a gentle simmer.

Taste the warm dashi and add 1 tsp soy sauce and up to 1 tsp salt as needed. Keep broth at low simmer (do not boil vigorously once miso is added).

Scoop 3 tablespoons white miso paste into a small bowl. Ladle about 1/2 cup of the hot (not boiling) dashi into the bowl and whisk or stir until the miso is completely dissolved to make a smooth slurry.

Return the miso slurry to the saucepan and stir gently to combine. Keep the heat at low; do not bring the soup to a rolling boil after miso is added, as that will degrade the flavor and probiotics.

If using dried wakame, place 2 tsp in a small bowl and cover with warm water; let soak 5 minutes until rehydrated, then drain and squeeze out excess water. Add rehydrated wakame to the pot after the miso is incorporated.

If using shiitake mushrooms, add the thinly sliced mushrooms to the simmering dashi before adding miso so they cook 3–4 minutes until tender. If mushrooms were omitted, proceed to the next step.

Gently add the drained, cubed tofu to the pot after miso is mixed in. Warm the tofu in the hot broth for 1–2 minutes until heated through. Avoid stirring vigorously to keep cubes intact.

Taste the soup and adjust seasoning: add a pinch more salt or up to 1/2 tsp additional soy sauce if needed.

Ladle soup into bowls. Sprinkle the thinly sliced green onions over each bowl.

If desired, finish with 1 tsp bonito flakes or a light drizzle (about 1 tsp) of toasted sesame oil and a pinch of shichimi togarashi for heat.

Serve immediately while hot. Leftover soup can be refrigerated up to 2 days; reheat gently without boiling.