Miso Soup Recipe

Prepare kombu

Wipe the kombu gently with a damp cloth to remove any large particles — do not rinse under running water or scrub (this removes umami). Place kombu and 4 cups of cold water in a 2-3 quart saucepan and let soak for 20–30 minutes if time allows (optional, improves flavor).

Heat and remove kombu

Over medium heat, slowly bring the water and kombu to just under a simmer (small bubbles appear around the edge). Just before it boils (around 90–95°C / when steam rises and small bubbles form), remove the kombu with tongs or a slotted spoon. Discard or reserve kombu for another use.

Add bonito flakes

Bring the water to a gentle boil, add the bonito flakes, stir once, then turn off the heat. Let the bonito flakes steep in the hot water for 2–3 minutes until they sink to the bottom.

Strain dashi

Strain the liquid through a fine-mesh sieve or cheesecloth into a clean bowl or saucepan, pressing lightly on the solids to extract flavor. You should have about 3 to 3 1/4 cups of clear dashi. Reserve 3 cups for the soup base and keep the remainder if any for another use.

Warm dashi

Return 3 cups of the freshly made dashi to a clean saucepan and warm over low–medium heat until steaming but not boiling.

Dissolve miso

Scoop the white miso paste into a small bowl or ladle. Add 2–3 tablespoons of the warm dashi from the saucepan to the bowl and whisk or stir until the miso is fully dissolved and smooth (this prevents lumps and preserves live cultures).

Turn the heat to very low (do not boil once miso is added). Pour the dissolved miso back into the saucepan with the warm dashi and stir gently to combine.

Prepare tofu and wakame

While heating the dashi, drain the tofu and cut it into 1/2-inch (1 cm) cubes. Rehydrate the dried wakame in a small bowl of cold water for 2–3 minutes until softened, then drain and lightly squeeze out excess water. Slice the green onions thinly on the bias.

Combine and heat gently

With the miso combined into the dashi, add the cubed tofu and rehydrated wakame to the pot. Warm gently for 1–2 minutes so the tofu heats through — do not boil, as boiling degrades miso flavor and probiotics.

Adjust seasoning

Taste the soup and add up to 1/2 teaspoon soy sauce if you want a slightly deeper saltiness, or a pinch more miso dissolved in a little dashi if it needs more body. Stir gently.

Serve

Ladle the miso soup into warmed bowls and garnish with the sliced green onions. Serve immediately.