Miso Soup Recipe

Prepare dashi

If using instant dashi granules, dissolve granules in 4 cups hot water following package ratio to make 4 cups of dashi. If making from scratch (kombu + bonito), simmer kombu in 4 cups water off heat until near simmer, remove kombu, add bonito, steep 2 minutes then strain.

Bring the prepared dashi to a gentle simmer over medium heat. Do not boil vigorously; maintain small bubbles.

In a small bowl, ladle about 1/3 cup of the hot dashi and whisk in the 3 tbsp white miso paste until smooth to make a miso slurry. This prevents lumps when adding miso to the pot.

Turn heat to low (simmering very gently). Stir the miso slurry back into the pot. Heat gently for 1–2 minutes; do not boil the miso or the soup will become bitter and lose aroma.

Add 1 tsp soy sauce and 1 tsp mirin (if using). Taste and adjust: add up to 1/2–1 tsp more miso dissolved in a tablespoon of dashi if you prefer a stronger flavor.

Prepare tofu: drain the 8 oz block of silken tofu and gently pat dry. Cut into 1/2-inch to 3/4-inch cubes using a wet knife to reduce sticking. Handle gently so cubes keep shape.

Rehydrate the dried wakame: place 2 tsp dried wakame in a small bowl and cover with cold water for 5 minutes. It will expand; drain and squeeze lightly to remove excess water. Chop into bite-size pieces if pieces are large.

Add tofu and wakame to the miso broth. Warm gently for 1–2 minutes just to heat the tofu through. Do not boil.

Prepare scallions: thinly slice 2 stalks of green onions on a sharp bias into 1/8–1/4-inch rounds. Reserve some of the green tops for garnish.

Turn off heat. Taste once more and adjust seasoning (a pinch more miso or a few drops soy sauce) if necessary.

Ladle soup into bowls. Drizzle about 1/4 tsp toasted sesame oil per bowl (total ~1 tsp for recipe). Sprinkle sliced green onions on top and, if desired, a small pinch (about 1 tbsp divided) of bonito flakes for extra umami.

Serve immediately while hot. Miso soup is best fresh; do not boil or store long after adding miso and tofu.