Miso Soup Recipe
Make Miso Soup Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Broth & Dashi
Add-ins
Garnish & Seasoning
Method
Broth & Dashi
- 1
Heat water and dissolve dashi
Pour 4 cups of cold water into a medium saucepan and bring to a gentle simmer over medium heat. Once simmering, add 1 tablespoon instant dashi granules (or 4 cups prepared dashi stock) and stir until fully dissolved. Reduce heat to low so the broth remains at a gentle shimmer but not a boil.
- 2
Prepare miso slurry
Place 3 tablespoons white miso paste in a small bowl. Ladle about 1/2 cup of the hot dashi into the miso and whisk or stir until smooth to make a miso slurry. This prevents lumps and preserves beneficial enzymes by avoiding direct boiling of miso.
- 3
Incorporate miso
Turn off or lower the heat to the lowest setting. Slowly stir the miso slurry back into the saucepan. Keep the broth below a simmer — do not boil after the miso is added, as high heat degrades flavor and probiotics.
Add-ins
- 4
Rehydrate wakame
If using dried wakame, place 1 teaspoon dried wakame in a small bowl and cover with cold water for 2–3 minutes until it expands. Drain and squeeze out excess water, then roughly chop if pieces are large.
- 5
- 6
Add wakame
Stir the rehydrated wakame into the soup and warm for another 30–60 seconds until heated through.
Garnish & Seasoning
- 7
Season and finish
Taste the soup and, if desired, add up to 1 teaspoon soy sauce for saltiness. Finish with a tiny drizzle (about 1 teaspoon) of toasted sesame oil if using, and a pinch of white or black pepper to taste. Stir gently to combine.
- 8