Miso Soup Recipe

Prepare kombu dashi

Wipe the kombu lightly with a damp cloth (do not wash vigorously). Place the kombu in a medium saucepan with 6 cups water and let soak 20–30 minutes if you have time (optional, improves flavor).

Set the saucepan over medium heat and slowly bring to a near-simmer. Just before the water reaches a boil (small bubbles at the edges), remove the kombu. Discard or reserve kombu for another use.

Add bonito

As soon as kombu is removed, bring the liquid to a rolling boil, then remove from heat and immediately add the bonito flakes. Stir once, then let steep 2–3 minutes until flakes sink.

Strain the liquid through a fine-mesh sieve or cheesecloth into a clean pot or bowl to remove bonito flakes. This is your dashi (about 5.5–6 cups). Keep warm over low heat; do not boil after adding miso.

Incorporate miso

Ladle about 1/2 cup of warm dashi into a small bowl. Add the white miso paste (4 tbs) and red miso (1 tbs, if using) and whisk until smooth to make a miso slurry. Stir the miso slurry back into the pot of warm dashi. Keep the pot over very low heat—do not allow the broth to boil after miso is added, as boiling degrades miso flavor and probiotics.

Rehydrate wakame: Place 2 tsp dried wakame in a small bowl with cold water for 3–5 minutes until expanded. Drain, squeeze gently to remove excess water, and chop into 1/2–1 inch pieces if pieces are large.

Prepare mushrooms: Clean nameko mushrooms by gently wiping with a damp cloth or quick rinse and pat dry. Trim stems if needed and separate clusters so pieces are bite-sized.

Prepare tofu and scallions: Drain the tofu and cut into 1/2–3/4 inch cubes. Trim and thinly slice scallions on an angle into 1/4 inch pieces, keeping white and green parts if desired.

Add ingredients to broth: With the miso-seasoned dashi kept at a very gentle simmer (or just off heat), add nameko mushrooms and simmer 2–3 minutes until tender. Add rehydrated wakame and tofu cubes and warm gently for another 1–2 minutes. Avoid vigorous boiling.

Adjust seasoning: Stir in 1 tsp soy sauce, 1 tsp mirin (if using), 1/2 tsp toasted sesame oil, 1/4 tsp salt and a pinch (1/8 tsp) white pepper. Taste and adjust: add up to 1/2 tsp more soy sauce or salt if needed, but be cautious—the miso and dashi already provide saltiness.

Serve: Remove pot from heat. Ladle soup into bowls, distributing nameko, tofu and wakame evenly. Garnish with sliced scallions (reserve some green tops for garnish). Serve immediately while warm.

Storage: Miso soup is best eaten fresh. Refrigerate leftovers in an airtight container up to 2 days. Reheat gently over low heat; add a splash of water or dashi if the broth concentrates.