Miso Soup

Anytime my husband and I dine at a Japanese restaurant, a comforting bowl of warm miso soup always completes the meal, anchoring the table with its deep, familiar aroma. When making this recipe at home, avoid simmering the kombu for too long or it makes the broth bitter and slimy, so pull it out just as the water begins to bubble.

Ingredients & Substitutes

Exact ingredient amounts are listed in the recipe card at the bottom of this page.

Dashi Base

• Dried Kelp (Kombu): Buy pre-cut rectangular squares for easy prep. Do not wash off the natural white surface powder, as it adds flavor.
• Bonito Flakes: Smoked skipjack tuna shavings provide a smoky, savory seafood depth to the broth.
• Cold Water: Use filtered water for a clean-tasting broth.

Soup Ingredients

• Low-Sodium Yellow Miso: Adds a mild, balanced umami flavor. (Sub: White miso paste)
• Soft Tofu: Cuts into delicate cubes with a silky texture. (Sub: Medium tofu)
• Dried Wakame Seaweed: Rehydrates quickly into tender, flavorful greens.
• Green Onions (optional): Thinly slice on the diagonal for a fresh, crisp garnish.

Note: These ingredients are typically available at most Asian grocery stores or you can check online.

Instructions

Below are step-by-step instructions on how to make miso soup:

1. Prepare the Tofu: Carefully remove the soft tofu from its packaging and drain any excess liquid. Cut into 1.5 cm (1⁄2-inch) cubes and set aside.
2. Prepare the Kombu Dashi: Add the cold water and kombu to a small pot. Heat over medium until the water is just below a simmer. Remove the kombu just before the broth begins to simmer.
3. Infuse the Bonito: Add the bonito flakes and bring the broth back to a gentle simmer. Immediately turn off the heat, cover, and let steep for 2 minutes.
4. Strain the Dashi: Pour the broth through a fine-mesh sieve lined with a paper towel into a bowl or measuring cup to remove the bonito flakes. Avoid pressing the flakes to keep the dashi clear and clean-tasting. Return the strained broth to the pot.
5. Dissolve the Miso: Keep the heat off. Place the miso in a ladle or small bowl and mix with a little warm dashi until smooth. Stir the dissolved miso back into the pot until fully combined.
6. Assemble and Serve: Turn the heat to low and add the dried wakame. Let it rehydrate for 1-2 minutes, then gently add the tofu. Warm the soup until heated through, but do not let it boil. Garnish with sliced green onions and serve immediately.