If you’ve never made miso soup from scratch, this is a great place to start. This Miso Soup 101 recipe covers the most basic way to make Japanese miso soup, starting with homemade kombu dashi and finished with simple, classic ingredients: tofu, wakame, and green onions. This is the everyday flavor of miso soup that many Japanese people grew up with.
Once you learn the basic method, you can easily make it your own. Use your favorite type of dashi, or substitute dashi packs or powdered dashi for a quicker and easier version. You can also change the ingredients to suit your taste. But when you want to learn the fundamentals of Japanese miso soup, this is the basic recipe to know.
Ingredients
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- Water: 4 cups
- Kombu: 1 piece (about 4 inches × 4 inches)
- Bonito flakes: 1 cup
- Miso paste: 3 Tbsp
- Dried wakame: 1 Tbsp
- Tofu: 5 oz (about 140 g)
- Green onions: for topping (optional)
Instructions
1. Soak and heat the kombu
Place the kombu and water in a pot and soak for at least 20 minutes. You can also soak it overnight in the refrigerator. Place the pot over low to medium heat. When small bubbles begin to form along the bottom of the pot, remove the kombu and continue heating until the water comes to a boil.
2. Add the bonito flakes
Once the water boils, remove the pot from the heat and add the bonito flakes. Let them steep for 3–5 minutes. Skim off any foam if desired.
3. Strain the dashi
Pour the broth through a fine-mesh strainer. Gently press the bonito flakes to extract the remaining broth, but don’t squeeze them too hard, as this can make the broth bitter. Return the dashi to the pot.
4. Prepare the tofu
Cut the tofu into bite-sized cubes. For soft tofu, gently cut it while holding it on the palm of your hand to help prevent it from breaking. You can also cut it on a cutting board if preferred.
5. Add the tofu and wakame
Add the tofu and dried wakame to the dashi. Once the wakame has rehydrated, turn off the heat.
6. Add the miso
Place the miso paste in a ladle and gradually dissolve it into the broth. Do not boil the soup after adding the miso, as high heat can diminish its flavor and aroma.
Serve warm, topped with sliced green onions if desired.
Recipe Tips
Don’t boil the kombu: Remove the kombu before the water comes to a boil. Boiling kombu can release a strong seaweed-like smell and make the broth slightly slimy.
Dissolve the miso gradually: Place the miso in a ladle and gradually dissolve it into the broth This helps the miso blend evenly without leaving lumps.
FAQ
A. Yes! Dashi powder or dashi packs are great shortcuts for everyday cooking. This recipe shows the traditional method so you can learn the basics, but feel free to use your favorite type of dashi.
A. Absolutely! It really comes down to personal preference. I prefer silken tofu because I love its soft, silky texture, but some people prefer the firmer texture of firm tofu. Both work perfectly in miso soup.
MISO SOUP 101: BASIC TOFU AND WAKAME MISO SOUP
Ingredients
- 4 cups Water
- 1 piece Kombu (about 4 inches × 4 inches)
- 1 cup Bonito flakes
- 3 tablespoon Miso paste
- 1 tablespoon Dried wakame
- 5 oz Tofu (about 140g)
- Chopped green onions for topping (optional)
Instructions
- Soak and heat the kombu: Place the kombu and water in a pot and soak for at least 20 minutes. You can also soak it overnight in the refrigerator. Place the pot over low to medium heat. When small bubbles begin to form along the bottom of the pot, remove the kombu and continue heating until the water comes to a boil.
- Add the bonito flakes: Once the water boils, remove the pot from the heat and add the bonito flakes. Let them steep for 3–5 minutes. Skim off any foam if desired.
- Strain the dashi: Pour the broth through a fine-mesh strainer. Gently press the bonito flakes to extract the remaining broth, but don’t squeeze them too hard, as this can make the broth bitter. Return the dashi to the pot.
- Prepare the tofu: Cut the tofu into bite-sized cubes. For soft tofu, gently cut it while holding it on the palm of your hand to help prevent it from breaking. You can also cut it on a cutting board if preferred.
- Add the tofu and wakame: Add the tofu and dried wakame to the dashi. Once the wakame has rehydrated, turn off the heat.
- Add the miso: Place the miso paste in a ladle and gradually dissolve it into the broth. Do not boil the soup after adding the miso, as high heat can diminish its flavor and aroma. Serve warm, topped with sliced green onions if desired.
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