Sep 04 2026
Restaurants›Haiku Sushi›Miso Soup Recipe

Miso Soup Recipe

Inspired by Haiku Sushi
Time35m
Serves4

Make Miso Soup Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Dashi (Broth)

Soup Base

Soup Fillings / Garnish

Method

Dashi (Broth)

  1. 1

    Soak kombu

    Place 6 cups cold water and the 4-inch piece of kombu in a medium saucepan. Let sit for 20–30 minutes (or longer in the fridge) to help extract umami. If short on time, proceed immediately.

  2. 2

    Heat gently

    After soaking, set the saucepan over medium-low heat. Slowly bring the water just to a simmer. Do not let it boil vigorously. When small bubbles begin to appear at the edges and the surface is steaming (about 8–10 minutes), remove the kombu with tongs.

  3. 3

    Add bonito flakes

    Increase heat slightly to bring the liquid to a gentle simmer. Add 1 cup bonito flakes, stir once, then turn off the heat. Let the bonito flakes steep for 2–3 minutes until they sink.

  4. 4

    Strain dashi

    Strain the liquids through a fine-mesh sieve or cheesecloth into a clean pot or bowl, pressing lightly on the bonito to extract liquid but not squeezing solids. Discard or compost solids. Reserve the clear dashi broth.

Soup Base

  1. 5

    Prepare miso

    Ladle about 1 cup of the hot dashi into a small bowl. Add 4 tablespoons miso paste to the bowl and whisk (or use chopsticks) until smooth so miso can be evenly incorporated without lumps.

  2. 6

    Combine miso with dashi

    Return the miso slurry to the pot with the remaining dashi over very low heat. Do not boil after adding miso — boiling will destroy delicate flavors and probiotics. Stir gently to combine. Add 1 teaspoon soy sauce and taste; adjust seasoning if needed.

Soup Fillings / Garnish

  1. 7

    Prepare fillings

    If using dried wakame, rehydrate it in warm water for 5 minutes, then drain and squeeze out excess water. Slice tofu into 1/2-inch cubes and thinly slice mushrooms if using. Slice green onions thinly.

  2. 8

    Heat fillings

    Add mushrooms (if using) to the hot dashi and simmer for 2–3 minutes until tender. Add tofu cubes and rehydrated wakame and warm them gently for 1–2 minutes. Keep the pot at a gentle warmth — do not let the soup reach a rolling boil.

  3. 9

    Finish and serve

    Turn off the heat. Ladle soup into bowls and garnish with sliced green onions. If desired, drizzle 1 teaspoon toasted sesame oil per bowl. Serve immediately.

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