Easy and Authentic Miso Soup Recipe
You don’t need a chef’s jacket or a plane ticket to Tokyo to make this deeply comforting, probiotic-rich miso soup. It’s fast, flexible, and the definition of 'simple done right.'
Equipment
- Small Pot
- Fine Sieve or Cheesecloth
Ingredients
Dashi Base
- 4 cups water
- 1 piece kombu (dried kelp) about 4×4 inches
- 1 cup bonito flakes (katsuobushi) loosely packed; use 3–4 dried shiitake for vegan
Soup Ingredients
- 3 tbsp miso paste white, red or awase
- 6 oz silken tofu cut into 1/2-inch cubes
- 1.5 tbsp wakame (dried seaweed) rehydrated
- 3 green onions (scallions) finely sliced
Instructions
- Soak wakame in cool water for 5 minutes until it expands. Drain and chop if needed. Cube tofu and slice scallions.
- Place kombu in a pot with water. Heat gently over medium until small bubbles appear (about 10 minutes). Do not boil.
- Remove kombu right before boiling. Add bonito flakes and steep off heat for 3–4 minutes. Strain through a fine sieve. This is your dashi.
- Return dashi to pot over low heat. Add tofu, wakame, and optional shiitake. Heat gently for 2–3 minutes.
- In a small bowl, mix hot dashi with miso until smooth. Turn off heat and stir miso mixture back into soup. Do not boil.
- Add scallions and adjust to taste with more miso or soy sauce. Serve hot.
Notes
For vegan dashi, use 3–4 dried shiitake and increase kombu slightly. Rehydrate and slice shiitake before adding back to soup. Optional add-ins include spinach, mushrooms, sesame oil, chili crisp, or cooked noodles.
Nutrition
Calories: 85kcalCarbohydrates: 7gProtein: 6gFat: 4gSaturated Fat: 0.5gSodium: 660mgPotassium: 220mgFiber: 1gSugar: 2gVitamin A: 200IUVitamin C: 1mgCalcium: 30mgIron: 1.2mg
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