Miso Soup Recipe

Name: TOKI Jr Japanese Restaurants Miso Soup Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 6 cups Water; 2 tsp Dashi granules (instant) or kombu + bonito flakes for homemade dashi; 3 tbs White miso paste (shiro miso); 1 tbs Red or mixed miso paste (optional for deeper flavor); 2 tbs Warm water (for dissolving miso); 7 oz Soft tofu (silken or medium-firm), cut into 1/2-inch cubes; 2 tsp Wakame (dried seaweed), rehydrated and drained; 2 stalks Green onions / scallions, thinly sliced (white and green parts separated); 3 oz Fresh shiitake or other mushrooms, thinly sliced (optional); 1 tsp Soy sauce (optional, for seasoning); 1 tsp Sesame oil (optional, for aroma); 1 pinch White pepper or ground black pepper

Inspired by TOKI Jr Japanese Restaurant

Time25m

Serves4

Traditional soup made with miso paste, featuring a rich and comforting broth.

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Ingredients

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Broth & Miso base

6 cups Water

2 tsp Dashi granules (instant) or kombu + bonito flakes for homemade dashi

3 tbs White miso paste (shiro miso)

1 tbs Red or mixed miso paste (optional for deeper flavor)

2 tbs Warm water (for dissolving miso)

Add-ins

7 oz Soft tofu (silken or medium-firm), cut into 1/2-inch cubes

2 tsp Wakame (dried seaweed), rehydrated and drained

2 stalks Green onions / scallions, thinly sliced (white and green parts separated)

3 oz Fresh shiitake or other mushrooms, thinly sliced (optional)

Finishes & seasoning

1 tsp Soy sauce (optional, for seasoning)

1 tsp Sesame oil (optional, for aroma)

1 pinch White pepper or ground black pepper

Method

Broth & Miso base

Prepare dashi

Pour 6 cups cold water into a medium saucepan. Stir in 2 tsp instant dashi granules until dissolved. If using homemade dashi instead of granules: soak a 4x4 inch piece of kombu in the water 20–30 minutes, slowly bring to just below a simmer over medium heat, remove kombu, add 1 cup bonito flakes, simmer 30 seconds, remove from heat and strain after 1–2 minutes.

Heat broth

Place the saucepan over medium heat and bring the dashi to a gentle simmer (do not boil vigorously). Keep it at a very light simmer.

Dissolve miso

Scoop 3 tbsp white miso (and 1 tbsp red miso if using) into a small bowl. Add about 2 tbsp warm (not boiling) ladled broth or the 2 tbsp warm water and whisk or stir until smooth to make a miso slurry. This prevents clumps and protects miso's probiotics from high heat.

Incorporate miso

Turn the heat to low. Remove about 1/2 cup of hot broth into the miso bowl and stir, then pour the miso mixture back into the pot. Stir gently; do not boil after miso is added. Keep the soup at low heat so miso retains flavor.

Add-ins

Prepare tofu and wakame

While the broth heats, drain the tofu and cut into 1/2-inch cubes. Rehydrate 2 tsp dried wakame in a small bowl of cold water for 5–10 minutes, then drain and squeeze out excess water. Thinly slice mushrooms if using and slice green onions, keeping whites and greens separated.

Add vegetables and tofu

After the miso is incorporated and the soup is gently simmering on low, add the rehydrated wakame, tofu cubes, and sliced mushrooms to the pot. Heat for 1–2 minutes just until warmed through. Avoid stirring vigorously to keep tofu intact.

Add scallion whites

Add the sliced white parts of the scallions and heat for another 30–45 seconds to soften slightly.

Finishes & seasoning

Season and finish

Taste the soup and adjust seasoning: add up to 1 tsp soy sauce if you want more saltiness, a pinch of pepper if desired, and drizzle 1 tsp sesame oil for aroma if using. Stir gently to combine. Do not bring to a boil after this point.

Serve

Inspired by TOKI Jr Japanese Restaurant

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