Classic Miso Soup Recipe

Prepare dashi

If using instant dashi granules: bring 4 cups water to a gentle simmer in a medium pot and whisk in the recommended amount of instant dashi to make a clear broth (about 1 tsp granules per cup, adjust per package). If making from kombu/bonito: gently heat 4 cups water with a 4-inch kombu strip until just before boiling, remove kombu, add 1 cup loosely packed bonito flakes, simmer 30 seconds, steep 1 minute off heat, then strain. Return strained dashi to the pot and keep over low heat.

Rehydrate wakame

Place 1 tsp dried wakame in 1 cup warm water for 5–10 minutes until it expands and softens. Drain, squeeze gently to remove excess water, and chop if pieces are large. Reserve a small amount of the soaking liquid if desired to adjust broth taste.

Dissolve miso

Place 3 tbs white miso paste in a small bowl. Ladle about 1 cup of the hot (not boiling) dashi into the bowl and whisk or stir until miso is fully dissolved and smooth. Important: do not boil the miso once added to the soup to preserve its flavor and beneficial enzymes.

Prepare tofu and scallions: Drain the 6 oz block of silken or soft tofu and gently pat dry. Cut tofu into 1/2-inch cubes. Trim and thinly slice 2 scallions on the diagonal, separating white and green parts.

Combine ingredients in broth: With the dashi simmering gently (not boiling), add the rehydrated wakame and tofu cubes to the pot. Heat for 1–2 minutes until warmed through. Reduce heat to the lowest setting.

Incorporate miso: Remove about 1/2 cup of the hot broth into the bowl with dissolved miso, stir to combine, then pour the miso mixture back into the pot while stirring gently. Heat only until the miso is incorporated and soup is hot; do not boil. Taste and adjust seasoning by adding a touch more miso dissolved in a little broth if needed.

Add scallion whites: Stir in the white parts of the scallions for about 30 seconds to soften them slightly.

Finish and serve: Ladle soup into bowls and sprinkle sliced green scallion tops over each bowl. Drizzle up to 1 tsp toasted sesame oil across the surface of the soup (optional) and lightly dust with 1/4 tsp shichimi togarashi or black pepper if using. Serve immediately while hot.