Miso Soup Recipe

Prepare kombu dashi

Wipe kombu gently with a damp cloth (do not scrub or rinse under running water). Place kombu and 4 cups cold water in a medium saucepan and let soak 20–30 minutes if time allows (optional, for more umami).

Heat the kombu and water over medium heat. Just before the water reaches a simmer (small bubbles forming around the edges, about 175–185°F / 80–85°C), remove the kombu. Do not let it boil with the kombu still in the pot to avoid bitterness.

Add bonito flakes: after removing kombu, bring the liquid to a gentle boil, then turn off heat and add 2 tbs bonito flakes. Let steep 2–3 minutes until flakes sink.

Strain the liquid through a fine-mesh sieve or cheesecloth into a clean pot or back into the saucepan, discarding the solids. If using instant dashi granules instead of kombu + bonito, dissolve the granules in 4 cups hot water according to package directions and skip the kombu/bonito steps.

Return the strained dashi to low heat and keep it warm but not boiling. Remove a ladle (about 1/2 cup) of the hot dashi into a small bowl.

Whisk the miso: add 3 tbs white miso (and 1 tsp red miso, if using) to the bowl with the ladled dashi and whisk or stir until smooth and free of lumps. This tempers the miso and prevents clumping.

Turn off the heat under the pot. Stir the miso mixture back into the pot of warm dashi. Do not boil after miso is added — boiling will degrade the delicate flavors and enzymes.

Prepare wakame: if using dried wakame, rehydrate by soaking 1–2 tsp in warm water for 5 minutes, then drain and squeeze out excess water. It will expand; chop if large.

Add tofu and wakame: gently slide the cubed tofu and rehydrated wakame into the pot of miso broth and warm for 1–2 minutes over low heat. Do not boil.

Adjust seasoning and finish: taste the soup and add a little more miso (dissolved in hot dashi) if you prefer saltier/stronger flavor. Add sliced green onions on top just before serving.

Serve immediately in warmed bowls. Miso soup is best eaten hot and fresh.