Miso Soup Recipe
Make Miso Soup Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Broth & Seasoning
Main Add-ins
Optional Extras
Method
Make the Dashi
If using instant dashi
Bring 4 cups of water to a gentle simmer in a medium saucepan. Stir in instant dashi powder according to package to make 4 cups of dashi (or use 4 cups prepared dashi). Keep at low simmer.
If making kombu-bonito dashi from scratch
Wipe a 4x4-inch piece of kombu with a damp cloth (do not wipe off white powder). Place kombu and 4 cups cold water in a saucepan. Slowly bring to just under a simmer over medium heat. Remove kombu just before water starts to boil. Add a handful (about 10 g) of bonito flakes, simmer 30 seconds, then turn off heat and let sit 2–3 minutes. Strain through a fine sieve or cheesecloth into the pot and return to low heat. Keep at a gentle barely-simmering temperature.
Prepare Add-ins
If using dried wakame, place 1 tsp in a small bowl and cover with warm water to rehydrate for 5 minutes, then drain and squeeze out excess water. If using fresh wakame, rinse and roughly chop. Cut tofu into 1/2-inch cubes and set aside. Thinly slice scallions on the diagonal. If using shiitake, slice thinly; if dried shiitake, rehydrate per package instructions and slice.
Combine and Finish
Keep the prepared dashi at a gentle simmer (do not boil vigorously once miso is added or it will lose aroma). Add sliced mushrooms to the simmering dashi and cook 2–3 minutes until tender (if using).
Add tofu cubes to the pot and warm 1–2 minutes.
Scoop 3 tablespoons miso into a small bowl. Add 1–2 tablespoons of the hot dashi to the bowl and whisk (or stir) until smooth — this is called dissolving/tempering the miso. If using more than one type of miso, do this for each and then combine. Do not add miso paste directly into the pot in big clumps.
Turn off the heat (or reduce to the lowest possible warmth). Stir the dissolved miso back into the soup pot. Taste and adjust: add up to 1 tsp soy sauce or a pinch more miso if you want more saltiness, but avoid boiling after adding miso.
Add rehydrated wakame and sliced scallions. Optionally add a pinch of grated ginger for brightness. Let sit 30 seconds to 1 minute to warm the wakame and release scallion aroma.
Ladle into bowls and serve immediately. Miso soup is best enjoyed hot but not boiling.