Miso Soup Recipe
Make Miso Soup Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dashi (broth)
Miso base & flavoring
Soup additions
Optional finishing
Method
Dashi (broth)
- 1
Prepare kombu and water
Wipe kombu lightly with a damp cloth (don't scrub off the white powder). Place 4 cups water and the kombu in a medium saucepan and let soak 15–30 minutes if time allows (this improves flavor).
- 2
Heat and remove kombu
Place saucepan over medium heat and slowly bring to just below simmer (small bubbles at edges). Just before it reaches a full boil (about 5–7 minutes), remove the kombu and discard or reserve for another use.
- 3
Add bonito flakes and strain
Add 1 cup bonito flakes to the hot water, bring to a gentle simmer for 30 seconds to 1 minute, then turn off heat. Let the flakes steep 2–3 minutes until they sink. Strain the liquid through a fine-mesh sieve or cheesecloth into a bowl to collect clear dashi. Reserve 1 cup of this hot dashi separately (for dissolving miso) and return the rest to the saucepan and keep warm over low heat.
Miso base & flavoring
- 4
Dissolve miso
Place 3 tablespoons white miso into a small bowl. Add the reserved 1 cup hot dashi a little at a time, whisking or stirring until the miso is fully dissolved and smooth. This prevents clumps and preserves the beneficial enzymes in miso by avoiding boiling.
- 5
Soup additions
- 6
Prepare tofu and wakame
While dashi is warming, drain the tofu and cut into small 1/2-inch cubes. Rehydrate dried wakame by placing 1 teaspoon in a small bowl with cold water for 2–3 minutes, then drain and roughly chop if pieces are large. Thinly slice the green onions on the bias.
- 7
Add tofu, wakame, and scallions
Add the tofu cubes and rehydrated wakame to the pot with the miso-mixed dashi. Warm gently for 1–2 minutes until tofu is heated through. Add most of the sliced green onions, reserving a little for garnish, and stir gently.
Optional finishing
- 8
Adjust seasoning and serve
Taste the soup and add up to 1/2 teaspoon soy sauce if you want slightly deeper umami or more saltiness. Ladle the soup into bowls, garnish with remaining green onions and a sprinkle of sesame seeds, and serve immediately. Avoid boiling after miso is added.