Miso Soup Recipe

Prepare the Broth

In a medium pot, combine the dashi fish broth, kombu, and dried shiitake mushrooms. Bring to a gentle simmer over medium heat and let it simmer for about 10 minutes to infuse the flavors.

Remove Kombu and Mushrooms

After 10 minutes, remove the kombu and shiitake mushrooms from the pot. You can slice the mushrooms and return them to the broth if desired.

Add Miso Paste

In a small bowl, take a ladle of the hot broth and whisk in the miso paste until well combined. Then, add this mixture back into the pot, stirring gently until dissolved.

Add Tofu

Cut the soft tofu into bite-sized cubes and gently add it to the soup. Allow it to warm through for about 2-3 minutes.

Finish with Green Onions

Chop the green onions and sprinkle them over the soup just before serving. Add soy sauce and sesame oil to taste.

Serve

Ladle the miso soup into bowls and serve hot.