Miso Soup Recipe

Prepare dashi

If using instant dashi granules, dissolve the appropriate amount in 6 cups hot water (about 1 to 1 1/2 tsp instant dashi granules, or follow package). If using homemade kombu-katsuo dashi, have 6 cups of strained dashi ready and hot but not boiling.

Rehydrate wakame

Place the 2 tsp dried wakame in a small bowl and cover with about 1/4 cup warm water. Let sit 3–5 minutes until expanded, then drain and gently squeeze out excess water. Set aside.

Combine miso

Spoon the white and red miso into a small bowl. Ladle about 1/2 cup of the hot dashi into the bowl and whisk or stir until the miso dissolves smoothly (this prevents clumping).

Finish broth

Return the miso slurry to the pot with the remaining dashi over low heat. Warm gently, stirring, but do NOT let the broth boil (boiling degrades miso's flavor and enzymes). Add soy sauce and mirin, stir and taste; adjust seasoning as needed.

Prepare tofu and mushrooms

While dashi is heating, cut the tofu into 1/2-inch cubes and slice shiitake mushrooms thinly. Pat tofu dry gently with paper towel to remove excess moisture.

Add mushrooms and tofu

When the dashi is hot and just before serving (still below simmer), add the sliced shiitake mushrooms and simmer very gently for 2–3 minutes until mushrooms are tender. Add tofu cubes and rehydrated wakame to the pot and warm for 1–2 minutes until heated through.

Finish and serve

Turn off the heat. Ladle miso soup into bowls and garnish with the thinly sliced green onions and a light pinch of white or black pepper. Serve immediately while hot.