Miso Called Life Recipe

Make the dashi base

In a medium pot, bring 6 cups of water to a gentle simmer. If using instant dashi powder, whisk in 1 tsp until dissolved. If making dashi from scratch using kombu and bonito, add a 4–6 inch strip of kombu to cold water, slowly bring to just under a boil, remove kombu, add a handful (about 1/2 cup) of bonito flakes, simmer 1 minute, remove from heat, let sit 5 minutes, then strain.

Combine miso

Lower the heat so the broth is warm but not boiling. In a small bowl, add the 4 tbs white miso and 1 tbs red miso. Ladle about 1 cup of warm dashi into the bowl and whisk until the miso becomes a smooth slurry with no lumps. This tempers the miso and prevents clumping. Return the miso slurry to the pot and stir gently to incorporate. Keep the broth below a simmer (boiling will kill miso’s beneficial bacteria and alter flavor).

Season

Stir in 1 tbsp light soy sauce and 1 tbsp mirin. Taste and adjust — add another 1/2 tsp soy or 1/2 tbsp mirin if you prefer slightly saltier or sweeter notes. Keep warm on the lowest heat setting.

Prepare mushrooms and tofu

While the broth warms, clean and slice 4 oz shiitake mushrooms and any optional mushrooms. Cut 8 oz tofu into 1/2-inch cubes and set on a plate. Slice 3 green onions thinly, separating whites from greens.

Cook mushrooms

Increase the broth to a gentle simmer and add the sliced shiitake and optional enoki/cremini mushrooms. Simmer 2–3 minutes until they release aroma and soften.

Add tofu and greens

Gently slide the tofu cubes into the warm broth and simmer 1–2 minutes just to warm through (do not boil vigorously). Add 2 cups packed baby spinach and the white parts of the green onions; simmer 30–60 seconds until spinach wilts.

Add noodles

Divide 6 oz cooked and drained soba or udon between bowls, then ladle the hot miso broth with tofu and vegetables over the noodles so they warm through. If you prefer noodles directly in the pot, add gently and heat 30–60 seconds to combine.

Finish each bowl with a drizzle of 1 tsp toasted sesame oil, sprinkle about 1 tsp toasted sesame seeds, 1 tbsp torn nori, and scatter the green (top) parts of the sliced scallions over the soup. If you like heat, dust with a pinch (about 1 tsp) of shichimi togarashi. Serve with a lime or yuzu wedge on the side to squeeze lightly for brightness.