Miso Soup
Miso soup made with homemade dashi (kombu and bonito broth) is a light, umami-rich Japanese soup that takes 15 minutes and tastes better than most restaurant versions because you control the broth strength and miso quality.
Miso soup made with homemade dashi (kombu and bonito broth) is a light, umami-rich Japanese soup that takes 15 minutes and tastes better than most restaurant versions because you control the broth strength and miso quality.
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Place 2 cups water and 1 (2x2-inch) piece dried kombu in a small saucepan. Place over medium heat (do not go hotter; you want the water to heat up slowly). Right before the bubbles start to release from the bottom of the saucepan, turn off the heat.
Remove the kombu and reserve for another use or discard. Add 1 cup loosely packed katsuobushi to the saucepan. Return the broth to a simmer and cook for 1 minute. Turn off the heat and let the katsuobushi steep while you prepare the remaining ingredients.
Place 2 teaspoons dried wakame in a small bowl if using. Add enough cold water to cover. Thinly slice 1 to 2 scallions until you have about 2 tablespoons. Cut 4 ounces soft tofu into 1/2-inch cubes (about 1/2 cup).
Pour the broth and katsuobushi through a fine-mesh strainer set over a liquid measuring cup or medium bowl (this is dashi). Reserve the katsuobushi for another use or discard. Rinse the strainer.
Return the dashi to the saucepan and bring back to a simmer over medium heat. Turn off the heat. Place 2 tablespoons white or red miso paste in the strainer and press through the strainer into the broth with a whisk or chopsticks. Discard any remaining chunks in the strainer.
Strain the wakame. Add the wakame, scallions, and tofu to the soup.
Vegan: To make vegan miso soup, skip the katsuobushi. Remove the kombu from the water and proceed with the rest of the recipe.Make ahead: The dashi can be made ahead and refrigerated for up to 1 week or frozen for up to 3 months in an airtight container. Bring back to a simmer before adding the miso and garnishes.Storage: Miso soup is best eaten immediately, but can be refrigerated in an airtight container for up to 2 days. Reheat gently and do not boil the soup to preserve the flavors.
Dashi can be made ahead and refrigerated for up to 1 week or frozen for up to 3 months; bring back to a simmer before adding miso and garnishes. Finished miso soup is best eaten immediately but may be refrigerated and gently reheated.
fine-mesh strainer · liquid measuring cup or medium bowl
Yes. Skip the katsuobushi (bonito flakes) and use the kombu-infused water as your base, then proceed with the rest of the recipe.
Boiling kombu releases too much bitter flavor. Heat the water slowly over medium heat and stop right before bubbles release from the bottom for clean, delicate dashi.
Dashi keeps refrigerated for up to 1 week or frozen for up to 3 months in an airtight container. Bring back to a simmer before adding miso and garnishes.
No. Remove the broth from heat first, then press miso through a fine-mesh strainer into the cooled broth to preserve its enzymes and flavor.
Miso soup is best eaten immediately, but can be refrigerated in an airtight container and reheated gently (do not boil).
