Miso Soup Recipe
Make Miso Soup Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dashi (broth)
Miso and seasoning
Soup additions
Method
Dashi (broth)
- 1
Prepare kombu
Wipe the kombu with a damp cloth to remove any surface dust—do not scrub off the white powder (umami). Do not rinse under running water.
- 2
- 3
Remove kombu and add bonito
Just before the water reaches a simmer (small bubbles at edges, just under boiling), remove the kombu. Bring the water to a gentle boil, then turn off the heat and immediately add 1 cup bonito flakes. Let steep for 3–5 minutes until flakes sink.
- 4
Strain dashi
Strain the liquid through a fine-mesh sieve or cheesecloth into a clean pot or bowl, pressing gently on the flakes to extract liquid but not cloud it. Discard (or compost) the used bonito and kombu. You now have about 6 cups of dashi.
Miso and seasoning
- 5
Prepare miso slurry
Measure miso paste into a small bowl. Ladle about 1 cup of hot dashi into the bowl and whisk or stir until the miso dissolves into a smooth slurry. If using two misos, mix them together first so proportions are even.
- 6
Season dashi
Return the strained dashi to low heat—keep it warm but not boiling. Stir in soy sauce and mirin. Taste and adjust: add the miso slurry by ladlefuls, stirring gently. Do not let the soup boil after adding miso (boiling degrades its delicate flavor and beneficial enzymes).
Soup additions
- 7
Prepare tofu, wakame, mushrooms, scallions
While dashi is warming, drain and cut the tofu into 1/2-inch cubes. If using dried wakame, rehydrate in a small bowl of cold water for 5 minutes, then drain and roughly chop if large. Slice shiitake mushrooms thinly. Slice green onions thinly on the bias.
- 8
- 9
Finish and serve
Turn off the heat. Taste and adjust seasoning with a little more miso or soy sauce if needed. Ladle soup into bowls and scatter sliced green onions on top. Drizzle 1/4 tsp sesame oil over the surface if desired. Serve immediately.