Miso Soup Recipe

Dive into the heart of Japanese cuisine with this simple yet authentic Miso Soup recipe. Perfect for beginners and seasoned cooks alike, this guide will walk you through creating your own dashi stock from scratch, followed by crafting a classic miso soup enriched with soft tofu and wakame seaweed.

Not only is this dish a delight to the taste buds, but it also comes packed with numerous health benefits. Let’s embark on this culinary journey together and bring a piece of Japan into your kitchen!

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How to Prepare Miso Soup

  1. Dashi Preparation: Begin by combining 4 cups of water and a piece of kombu (dried kelp) in a medium saucepan. If possible, let the kombu soak for 30 minutes to enhance its umami flavor. Remember, do not wash the kombu or remove the white substance on its surface, as this is where much of the umami taste comes from.
  2. Boil the Dashi: Slowly heat the saucepan on medium-low heat until it nearly reaches a boil, which should take about 10 minutes. This slow heating process is crucial for extracting the maximum umami flavor from the kombu. Just before boiling, remove the kombu to prevent it from becoming slimy and bitter.
  3. Add Katsuobushi: For non-vegetarian/vegan dashi, introduce 1 cup of katsuobushi (dried bonito flakes) to the kombu dashi. Bring it to a boil, then simmer for 30 seconds before turning off the heat. Allow the katsuobushi to settle at the bottom for about 10 minutes, then strain the mixture through a fine-mesh sieve to obtain your Awase Dashi.
  4. Prepare Miso Paste: With your dashi ready, add it to a saucepan and heat until it’s just about to boil. In a ladle, combine 4-5 tablespoons of miso with some dashi, stirring until fully dissolved. Use a miso muddler or strainer for easier blending, ensuring no lumps remain.
  5. Incorporate Tofu: Cut the tofu into ½-inch cubes and gently add them to the soup. Be sure to dissolve the miso completely before adding tofu to avoid breaking it.
  6. Finish with Wakame and Green Onions: Finally, stir in the dried wakame seaweed and chopped green onions right before serving. This preserves their vibrant color and fresh aroma. If concerned about saltiness, rehydrate the wakame separately before adding it to the soup.
miso soupPin

Miso Soup

Embrace the essence of Japanese cooking with our classic Miso Soup recipe. This easy-to-follow guide promises a soul-warming bowl filled with silky tofu and nourishing wakame, all steeped in a homemade dashi that's brimming with healthful virtues. Perfect for any meal, it's a timeless favorite that's both simple and profound.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4

Ingredients
  

For the Dashi

  • 4 cups water
  • 1 piece kombu dried kelp (⅓ oz, 10 g per piece; 4 x 4 inches or 10 x 10 cm)
  • 1 cup katsuobushi dried bonito flakes

For the Miso Soup

  • 7 oz soft/silken tofu
  • 4 –5 Tbsp miso use 1 Tbsp, 18 g for every 1 cup, 240 ml of dashi
  • 1 Tbsp dried wakame seaweed
  • 1 green onion/scallion

Instructions
 

  • Gather Ingredients: Start by assembling all necessary ingredients for both the dashi and the miso soup, including kombu, katsuobushi, tofu, miso paste, dried wakame, and a green onion.
  • Prepare the Green Onion: Slice one green onion into thin rounds, setting them aside for later use in the miso soup.
  • Kombu Dashi Setup: Place 4 cups of water in a saucepan and add the kombu. Let it soak for about 30 minutes if time allows, enhancing the flavor extraction without washing or removing its white umami-rich substance.
  • Heat Kombu Dashi: Slowly heat the kombu and water on a medium-low setting until it's just about to boil, roughly 10 minutes. This method extracts the maximum umami. Remove the kombu before it boils to avoid a slimy and bitter taste.
  • Add Bonito Flakes: For a non-vegetarian dashi, introduce katsuobushi to the pot after removing the kombu. Bring it to a brief boil, then simmer for 30 seconds. Turn off the heat and let it sit for about 10 minutes for the flakes to fully infuse the dashi. Strain to achieve a clear broth.
  • Miso Integration: Heat the prepared dashi in a saucepan until it's near boiling. Mix the miso paste in a ladle with some dashi, ensuring it's fully dissolved without lumps, using either a muddler or a strainer for efficiency.
  • Tofu Addition: Cut the tofu into ½-inch cubes, ensuring the miso is fully mixed into the dashi before adding them to prevent breaking the delicate tofu pieces.
  • Wakame and Onion: Just before you're ready to serve, add the rehydrated wakame seaweed and sliced green onions to the soup. This step ensures their freshness and vibrant color are preserved.

How to Store Miso Soup

Miso soup can be refrigerated for up to 3 days or frozen for 2 weeks, especially if you’ve prepared the dashi in advance. It’s important to store the soup without the tofu and wakame seaweed to maintain their texture and flavor. Add these ingredients fresh when you’re ready to reheat the soup. Always warm the soup gently—avoid boiling it to preserve the miso’s delicate flavors and nutritional benefits.

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