Miso Broth Recipe

Miso Dashi Broth

1. 1

   Prepare kombu dashi

   Wipe the kombu lightly with a damp cloth (do not remove the white powdery umami crystals). Place 6 cups of cold water and the kombu piece in a medium pot. Let the kombu soak for 20–30 minutes if you have time (this improves extraction).

2. 2

   Heat and remove kombu

   After soaking (or immediately if short on time), slowly heat the pot over medium heat until small bubbles appear around the edges — do not let it boil. When steam rises and tiny bubbles form (about 175–180°F / 80–82°C), remove the kombu with tongs and discard or reserve for other uses (e.g., simmered vegetables).

3. 3

   Add bonito flakes

   Bring the water to a gentle simmer, then add 1.5 cups of bonito flakes. Turn off the heat and let the bonito steep for 3–5 minutes until flakes sink and liquid is richly fragrant. Strain the liquid through a fine mesh sieve or cheesecloth into a clean pot or bowl, pressing gently on the flakes to extract liquid. This strained liquid is your dashi (about 5–5.25 cups).

4. 4

   Aromatic simmer

   Return the strained dashi to the pot and place over low heat. Add the thinly sliced ginger and sliced shiitake mushrooms. Simmer gently for 3–4 minutes to infuse flavor.

5. 5

   Warm the miso

   Scoop 4 tbs white miso and 1 tbs red/mixed miso into a small bowl. Ladle 1/2 cup of hot dashi into the bowl and whisk (or stir with chopsticks) until the miso becomes a smooth slurry with no lumps. This tempers the miso so it blends evenly and keeps it from boiling (boiling destroys miso's delicate flavor and probiotics).

6. 6

   Combine miso and dashi

   Lower the pot heat to the lowest setting. Slowly whisk the miso slurry back into the pot, stirring gently. Do not let the broth boil after adding miso; keep it at warm-steaming temperature only.

7. 7

   Finish and season

   Add the cubed tofu and rehydrated wakame to the pot and warm them through for 1–2 minutes. Add the sliced green onions, 1 tsp soy sauce (optional) and 1/4 tsp salt. Taste and adjust seasoning: add more miso (1/2–1 tbs at a time dissolved in a little dashi) if you want a stronger flavor, or more water if too salty. Keep broth below simmer.

8. 8

   Serve

   Ladle the miso broth into bowls, distributing tofu, mushrooms and wakame evenly. Garnish with extra sliced green onions if desired. Serve immediately while warm.