Miso Soup Recipe
Tofu based broth with pieces of tofu, seaweed and scallions
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Ingredients
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Dashi Broth
Miso and Seasoning
Add-ins
Optional Garnishes
Method
Dashi Broth
- 1
Prepare kombu (optional cold soak)
If using kombu and you have time, place 1 piece of kombu in 1 cup cold water and let sit 30 minutes to 1 hour to extract flavor. This step is optional but deepens umami.
- 2
Heat water and kombu
Combine 4 cups water and the soaked kombu (or directly the kombu piece) in a medium saucepan. Slowly heat over medium, bringing just below a simmer. Remove kombu right before the water starts to simmer (tiny bubbles appear).
- 3
Add bonito flakes
Turn off heat, add 1 cup bonito flakes to the hot water, stir gently, and let steep 3–5 minutes until flakes sink and flavor is infused.
- 4
Strain dashi
Strain broth through a fine-mesh sieve or cheesecloth into a clean pot or bowl, pressing lightly on the bonito to extract liquid. Discard or reserve bonito for another use.
Miso and Seasoning
- 5
Temper miso
Scoop 3 tablespoons white miso (and 1 tablespoon red miso if using) into a small bowl. Ladle about 1/2 cup of the hot dashi into the bowl and whisk or stir until miso is fully dissolved and smooth. This prevents clumping when added to the pot.
- 6
Finish broth
Return the strained dashi to low heat — do not boil. Stir in the dissolved miso mixture and 1/2 teaspoon soy sauce (if using). Heat gently until warmed through (a few minutes) but avoid boiling to preserve miso's delicate flavors and beneficial enzymes.
Add-ins
- 7
Prepare tofu
While making the dashi, drain the tofu and gently pat dry. Cut the 8 oz block into roughly 1/2-inch cubes using a sharp knife. Handle gently to avoid breaking.
- 8
Rehydrate wakame
Place 1 teaspoon dried wakame in a small bowl, cover with warm water and let sit 3–5 minutes until rehydrated and expanded. Drain and squeeze out excess water, then roughly chop if pieces are large.
- 9
Combine add-ins with broth
Once miso is incorporated and the broth is on low heat, gently add the tofu cubes and rehydrated wakame to the pot. Warm for 1–2 minutes until heated through. Do not boil. Taste and adjust seasoning.
- 10
Slice scallions
Trim and thinly slice 2 scallions on the bias. Reserve some for garnish.
Serve
- 11
Ladle and garnish
Divide the soup into bowls, making sure each bowl gets tofu, wakame and broth. Sprinkle sliced scallions and optional toasted sesame seeds or a pinch of shichimi togarashi on top.
- 12
Serve immediately
Serve the miso soup hot (but not boiling). Miso soup is best enjoyed fresh.