Miso Soup
A comforting and rich traditional Japanese soup made with dashi, miso paste, silken tofu, and seaweed, perfect for any time of the day.
Ingredients
Dashi Base
- 4 cups water Use good quality water for best flavor.
- 6 inches Japanese kombu Also known as dried kelp, rinsed.
- 1 ounce dried bonito flakes
Soup Ingredients
- 1 ounce dried seaweed Soaked in warm water and drained.
- 4 ounces silken tofu Cut into small pieces.
- 2.5 tablespoons white miso paste Adjust between 2.5 to 3 tablespoons to taste.
- 1 tablespoon scallion Chopped, for garnish.
Instructions
Prepare the Dashi
- Bring 4 cups of water to a gentle boil in a stock pot over medium heat.
- Introduce the kombu to the pot and let it simmer for 5 minutes. Remove and discard or save for future use.
- Add the bonito flakes to the boiling water and simmer for another 5 minutes. Skim any foam or impurities off the surface.
- Strain the dashi using a fine sieve to filter out the bonito flakes.
Cooking the Soup
- Return the strained dashi to the stove and bring it back to a gentle boil.
- Add the soaked seaweed and silken tofu pieces and cook for about 3 minutes until they are warm and soft.
- Remove the pot from heat and stir in the white miso paste until it’s completely dissolved.
- Taste and adjust the miso level if needed. Garnish with chopped scallions before serving.
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Notes
Serve hot in shallow bowls. Garnish with additional scallions or sesame seeds for enhanced flavor. Miso soup pairs well with sushi or rice dishes but can also be enjoyed on its own.