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Miso Soup Recipe

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★★★★★

4.5 from 97 reviews

A traditional Japanese miso soup featuring homemade dashi broth with kombu and bonito flakes, enriched with white miso paste, wakame seaweed, scallions, and soft silken tofu for a comforting and savory starter or light meal.

Ingredients

Scale

Dashi Broth

  • 1 large piece kombu (about 4 inches)
  • 6 cups water
  • 1 1/2 cups bonito flakes

Soup Ingredients

  • 1/3 cup white miso paste
  • 3 tablespoons sliced scallions
  • 2 tablespoons dried wakame seaweed
  • 4 oz silken tofu, cut into 1/2 inch cubes

Instructions

  1. Prepare Dashi Stock: In a large pot over medium heat, combine the kombu and 6 cups of water. Heat until the water is just about to simmer or reaches 150ºF on an instant-read thermometer, then promptly remove the kombu to avoid bitterness. Bring the water to a boil, add the bonito flakes, reduce the heat to medium-low, and simmer for 10 to 15 minutes to infuse the stock with flavor. Strain through a fine-mesh sieve into a medium bowl, pressing to extract all the flavorful stock.
  2. Make Miso Soup Base: Pour the strained dashi back into the pot and bring it to a gentle simmer over medium heat. Whisk in the white miso paste until fully dissolved to ensure a smooth broth. Stir in the sliced scallions and dried wakame seaweed to hydrate and flavor the soup.
  3. Serve: Place the cubed silken tofu evenly into serving bowls. Pour the hot miso soup over the tofu and serve immediately, enjoying the delicate balance of umami flavors.

Notes

  • Be careful not to boil kombu to maintain a clear broth and avoid bitterness.
  • Use a fine-mesh sieve to ensure the broth is smooth and free of particulates.
  • Adjust miso paste quantity to taste, as some brands vary in saltiness.
  • Silken tofu is preferred for its soft texture but can be substituted with firm tofu if desired.

Keywords: miso soup, dashi, Japanese soup, tofu soup, kombu, bonito flakes, wakame, miso paste

Find it online: https://thefoodrecipe.com/miso-soup-recipe/