Miso Soup Recipe
Make Miso Soup Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dashi (broth)
Miso & seasonings
Soup additions
Method
Dashi (broth)
Prep kombu (if using)
If using kombu, wipe it with a damp cloth (do not wash under running water). Place the kombu in a medium saucepan with 4 cups water and let sit 20–30 minutes if you have time (optional step for extra umami).
Heat and steep
Place the saucepan over medium heat and slowly bring to a gentle simmer. Just before the water starts to boil (small bubbles around the edge), remove and discard the kombu. If you used instant dashi granules instead of kombu + bonito, skip the kombu step and dissolve 1 tbs instant dashi into the hot water later.
Add bonito
When water reaches a near-simmer, add 1 tablespoon bonito flakes. Let the flakes simmer very gently for 30 seconds to 1 minute, then remove from heat and let steep off heat for 3–5 minutes for more flavor.
Strain
Strain the liquid through a fine-mesh sieve or cheesecloth into a clean saucepan or bowl, pressing gently on the flakes to extract liquid but not cloud the broth. Discard solids. You should have about 4 cups of clear dashi. If using instant dashi, simply dissolve granules in 4 cups hot water and keep warm.
Miso & seasonings
Temper miso
Ladle 1/2 cup of the hot dashi into a small bowl. Add 3 tablespoons miso paste to the bowl and whisk or stir until completely smooth. This prevents lumps and preserves the miso's delicate flavors.
Combine miso with broth
Return the dashi to low heat (do not boil). Stir the dissolved miso back into the saucepan. Heat gently until hot but do not let the soup boil, as boiling destroys miso's aroma and beneficial enzymes. If using, stir in 1 teaspoon soy sauce for extra depth.
Soup additions
Prepare tofu and wakame
While the broth is warming, cut approximately 7 oz tofu into 1/2-inch cubes. Rehydrate 2 teaspoons dried wakame in cold water for 5 minutes, then drain and squeeze out excess water. Chop wakame if pieces are large.
Add tofu and wakame to soup
Gently add the tofu cubes and rehydrated wakame to the hot miso soup. Warm for 1–2 minutes over low heat—just long enough to heat through. Avoid stirring vigorously to keep tofu intact.
Finish and serve
Turn off heat. Taste and adjust seasoning — add a touch more miso (tempered in hot dashi) or a pinch of salt if needed. Garnish with 2 tablespoons thinly sliced green onions. Serve immediately in individual bowls while hot.