Description
Miso soup is a traditional, comforting Japanese soup made with dashi broth, miso paste, tofu, and seaweed, garnished with green onions.
Ingredients
Units
Scale
- 5 cups dashi (I will explain how to make it from scratch below)
- 6-8 oz soft or silken tofu, cut into small cubes
- 4 1/2 tbsp miso paste
- 1 tbsp dried wakame
- Green onions, thinly sliced for garnish
For the Dashi:
- 5 cups water
- One piece of kombu (~10 g)
- 1 1/4 cup katsuobushi (dried bonito flakes)
Instructions
How to Make Dashi From Scratch:
Tip: For convenience, you can also use instant dashi (hondashi) or soup packets, simply steeping them in hot water according to the package instructions for a quick, flavorful stock.
- Place a piece of kombu in 5 cups of cold water.
- Slowly warm the kombu water over medium heat until it’s just about to boil. It’s important to not place it on high heat so that the kombu has enough time to steep in the water so that all the flavors can release! Remove the kombu. You can finish here for a vegan version of dashi, or continue forward for a non-vegan version.
- Sprinkle in 1 1/4 cups of katsuobushi (dried bonito flakes) and let steep for a few minutes in simmering dashi.
- Remove the bonito flakes using a fine-mesh sieve. Your dashi is now ready.
How to Make Miso:
- Warm the 5 cups of prepared dashi in a pot over medium heat. Incorporate the miso paste smoothly into the dashi by pushing it through a fine-mesh sieve.
- Gently add the cubed tofu and wakame to the pot. Heat until just warmed through; do not boil. The dried wakame will take a few minutes to rehydrate.
- Ladle the soup into bowls and garnish with sliced green onions. Enjoy immediately.
Notes
For the Dashi:
- Freshly made dashi can be stored in an airtight container in the fridge for up to 3 days.
- For longer storage, freeze dashi in portions (ice cube trays or small containers) for up to 1 month. Thaw in the fridge or gently heat before use.
- Avoid long-term room temperature storage: Dashi is highly perishable, so it should never be left out at room temperature for extended periods.
- Tip for convenience: Make a larger batch and freeze in small portions to have ready-to-use stock for soups, sauces, and simmered dishes anytime.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 6-8