Miso Soup Recipe

Prepare dashi

If you don't have ready dashi, make about 4 cups by simmering kombu and bonito flakes (or use instant dashi granules dissolved in hot water). Bring dashi to a gentle simmer in a medium saucepan over medium heat.

Once dashi is simmering gently (do not boil vigorously), reduce heat to low. Remove about 1/4 cup of hot broth into a small bowl and whisk in the white miso paste and dark miso (if using) until smooth to make a miso slurry.

Stir the miso slurry back into the pot. Keep the heat low — miso should not be boiled, as high heat destroys its delicate flavors and probiotics. Taste and, if desired, add up to 1 teaspoon soy sauce for additional umami and adjust saltiness.

Rehydrate wakame: place the dried wakame in a small bowl and cover with cold water for 5–7 minutes until expanded and soft. Drain and squeeze out excess water. Chop larger pieces into bite-sized (about 1/2") pieces.

Prepare tofu: while wakame is rehydrating, drain the tofu and pat dry. Cut into roughly 1/2" (1–1.5 cm) cubes. Keep them chilled until ready to add to the soup to help them hold shape.

Add tofu and wakame: with the miso broth kept at barely a simmer or warm (low heat), gently slide the tofu cubes into the pot and add the rehydrated wakame. Warm the tofu through for 1–2 minutes — avoid simmering hard to prevent breaking the tofu.

Slice spring onions: thinly slice the white and green parts of the scallions on a bias into 1/8" (3 mm) rounds. Reserve a few green tops for garnish.

Add most of the sliced spring onions into the soup in the last 30 seconds to 1 minute to wilt slightly and release aroma, reserving the garnish pieces for finishing.

Finish and serve: turn off the heat. Ladle the soup into bowls, making sure each bowl gets tofu and wakame. Sprinkle the reserved spring onion greens on top. If using, drizzle 1/4 teaspoon toasted sesame oil per bowl or a pinch of toasted sesame seeds.

For extra heat or flavor, offer shichimi togarashi at the table to sprinkle to taste.