Miso Soup (gf) † Recipe

Make kombu dashi

Wipe the kombu with a damp cloth (do not remove the white powdery surface). Put 4 cups water and the kombu in a medium saucepan and let sit 15–30 minutes if you have time (cold infusion improves flavor).

After soaking, slowly bring water with kombu to a gentle simmer over medium heat. Just before it reaches a full boil (small bubbles around edges), remove the kombu and discard or reserve for another use.

If using bonito flakes: once kombu is removed, bring to a brief boil, then add 1 cup bonito flakes, turn off heat and let steep 2–3 minutes. Strain through a fine-mesh sieve or paper-lined strainer into a clean pot to collect clear dashi. If using shiitake dashi substitute: add 1 cup thinly sliced rehydrated shiitake to the kombu water before or instead of kombu removal and simmer gently 5 minutes, then strain. Keep dashi warm over lowest heat.

In a small bowl, place 1 tablespoon water and the 3 tablespoons white miso paste. Whisk until smooth (this helps dissolve miso evenly).

Bring the strained dashi back to a gentle low simmer (do not boil). Add the sliced shiitake mushrooms (if using) and simmer 2–3 minutes until tender.

Add the cubed tofu gently to the pot and warm through for 1–2 minutes. Add the rehydrated wakame and simmer 30–45 seconds; wakame will expand quickly.

Turn off the heat. Ladle about 1/2 cup of the hot dashi into the miso-watering bowl and whisk to loosen, then pour the miso mixture back into the pot, stirring gently to incorporate. Important: keep the soup below a simmer to preserve probiotic and flavor qualities of miso.

Taste and adjust: add a pinch of white pepper if desired. If you need more saltiness, dissolve up to 1/2 teaspoon extra miso in a little warm dashi and add a little at a time (do not boil).

Divide soup into 2 bowls and garnish with the thinly sliced green onions. Serve immediately.