Miso Soup Recipe

Heat dashi

In a medium saucepan, bring 4 cups of dashi stock to a gentle simmer over medium heat. Do not let it boil vigorously once miso will be added later.

Prepare miso slurry

Place 3 tablespoons white miso paste in a small bowl. Add 1–2 tablespoons warm dashi (from the pan) and whisk until smooth to create a miso slurry. This prevents lumps and preserves beneficial enzymes.

Season broth

Stir 1 teaspoon light soy sauce into the simmering dashi. Reduce heat to low (simmering, not boiling).

Prepare mushrooms and wakame

If using dried wakame, rehydrate it in warm water for 5 minutes then drain and roughly chop. Clean and thinly slice 4 oz shiitake mushrooms (or other mushrooms).

Cook mushrooms

Add the sliced mushrooms to the simmering dashi and cook gently for 3–4 minutes, until they are tender and have released their flavor into the broth.

Add tofu and wakame

Gently add the 7 oz cubed tofu and the rehydrated wakame to the pot. Warm through for 1–2 minutes over low heat. Avoid stirring roughly to keep tofu cubes intact.

Incorporate miso

Remove the pot from direct heat (or ensure it is at the lowest possible simmer). Whisk the miso slurry once more and gradually stir it into the pot. Do not boil the soup after miso is added to preserve flavor and nutrients.

Taste the soup and adjust seasoning: add a pinch of white pepper or shichimi togarashi if desired. If it needs more saltiness, add up to 1/2 teaspoon more soy sauce, a little at a time.

Divide the soup into 4 bowls. Garnish each bowl with sliced scallions, a drizzle (about 1/4 teaspoon) of sesame oil per bowl, and a sprinkle of toasted sesame seeds. Serve immediately while warm.