White Miso Soup Recipe
shiitake mushrooms, tofu, scallions
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Ingredients
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Broth
Vegetables & Tofu
Seasoning & Garnish
Method
Broth
Prepare dashi
Place 6 cups water and 1 piece of kombu in a medium saucepan. Soak kombu for 20–30 minutes if time allows (or start immediately). Slowly bring to a gentle simmer over medium heat. Just before it reaches a boil (small bubbles forming), remove the kombu. Add 1 cup dried bonito flakes, bring to a brief simmer for 30 seconds, then turn off heat. Let the bonito flakes steep for 3–5 minutes, then strain the liquid through a fine sieve or cheesecloth into a clean pot or bowl. Discard or reserve bonito for another use.
Finish dashi and dissolve miso
Return the strained dashi to the saucepan and keep it warm over low heat — do not boil. Place 4 tbs white miso paste in a small bowl. Ladle about 1/2 cup warm dashi into the bowl and whisk until the miso is fully dissolved and smooth (miso slurry). Pour the miso slurry back into the warm dashi and stir gently to combine. Keep the soup at a low simmer but avoid boiling once miso is added to preserve flavor and beneficial enzymes.
Vegetables & Tofu
Prepare shiitake mushrooms: wipe caps with a damp cloth to remove dirt. Trim stems and slice the caps into 1/4-inch (6 mm) slices; if using large shiitake, slice thinly so they cook quickly.
Prepare tofu: drain the 8 oz tofu and pat dry. Cut into 1/2-inch (1–1.5 cm) cubes. If using soft/silken tofu, handle gently to avoid breaking.
Cook mushrooms and tofu in the miso broth: With the miso-infused dashi warm and not boiling, add the sliced shiitake and simmer gently for 3–4 minutes until tender. Carefully add the tofu cubes and warm through for 1–2 minutes. Do not boil after tofu is added; just heat until tofu is warmed.
Finishing & Garnish
Prepare scallions: thinly slice 3 scallions on the diagonal (both white and green parts) and separate into white and green portions if desired.
Season and serve: Taste the soup and, if desired, add up to 1 tsp light soy sauce for extra umami and 1 tsp sesame oil for aroma. Season with up to 1 tsp white or black pepper to taste. Ladle the soup into bowls, distributing shiitake and tofu evenly. Garnish with the sliced scallions (scatter mostly the green parts on top for color). Serve immediately while hot.