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Ingredients
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Dashi (Broth)
Miso & Seasoning
Add-ins
Method
Dashi (Broth)
- 1
Prepare kombu (optional cold soak)
If you have time, put the 4 g kombu into 1 cup of cold water and let soak 20–30 minutes (or up to several hours) to extract extra umami. This step is optional but recommended for deeper flavor.
- 2
Bring kombu to near-simmer
Combine the soaked kombu and its soaking liquid (or 4 cups cold water plus kombu) in a medium saucepan. Slowly heat over medium-low heat and remove the kombu just before the water reaches a simmer (small bubbles around 70–80°C / do not boil) — about 8–10 minutes.
- 3
Add bonito flakes
After removing kombu, raise heat to bring liquid to a gentle simmer, then add 12 g bonito flakes. Simmer for 30 seconds to 1 minute, then immediately remove the pan from heat and let the bonito steep for 2–3 minutes off the heat.
- 4
Strain dashi
Strain the liquid through a fine-mesh sieve or cheesecloth into a clean saucepan or bowl, pressing gently on the solids to extract flavor. Discard solids. You should have about 3 3/4–4 cups clear dashi.
Miso & Seasoning
- 5
Dissolve miso
Spoon the white miso (3 tbsp) and red miso (1 tbsp, if using) into a small bowl. Add 1/4 cup hot (not boiling) dashi water and whisk or stir until smooth to make a miso slurry. This prevents lumps and protects miso's beneficial enzymes from boiling.
- 6
Incorporate miso into dashi
Bring the strained dashi back to gently warm (do not boil). Remove from direct heat and stir in the miso slurry until fully dissolved. Keep the soup at a low warm temperature; avoid boiling after miso is added or the flavor and probiotics will be damaged.
Add-ins
- 7
Prepare tofu and nori
While making dashi, drain the 7 oz block of silken tofu and gently pat dry. Cut into 1/2-inch (1–1.5 cm) cubes. If using dried nori or wakame, briefly rinse wakame in cold water to rehydrate (about 30 seconds) and drain; if using nori sheets, tear into small strips or pieces (about 2 tsp).
- 8
Combine tofu and nori with soup
With the miso-dashi warm but not boiling, gently add the tofu cubes and the torn/reconstituted nori. Warm for 1–2 minutes just to heat the tofu through and allow the nori to soften. Do not boil.
- 9
Finish and season
Taste the soup and adjust seasoning. Add a pinch of white or black pepper if desired. Stir in 1/2 tsp sesame oil if using for aroma. Ladle into bowls and sprinkle thinly sliced scallions (2 tbsp) on top just before serving.