Easy Miso Soup (with Homemade Dashi) Recipe
This easy miso soup recipe features a homemade dashi broth made from kombu and bonito flakes, combined with soft silken tofu, wakame seaweed, and miso paste for an authentic, comforting Japanese soup. Perfect as a light appetizer or side dish, this soup is quick to prepare and customizable with optional tamari soy sauce and grated ginger for added depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
- Diet: Gluten Free
Ingredients
Dashi Broth
- 4 cups water
- 1 piece kombu (about 4 to 6 inches)
- 1 cup bonito flakes (omit for a vegan version)
Miso Soup
- 1 tablespoon dried wakame seaweed
- 3 to 4 tablespoons miso paste
- 7 ounces soft silken tofu, cut into ½-inch cubes
- 2 green onions, sliced
- Optional: tamari soy sauce, to taste
- Optional: grated ginger, to taste
Instructions
- Make the Dashi: Place the water and kombu in a medium pot over medium heat and bring it to a simmer. Just before the water boils, remove the kombu to prevent bitterness and sliminess. Turn off the heat and stir in the bonito flakes, letting them steep for 3 to 5 minutes. Strain the liquid through a fine mesh sieve into a bowl to obtain fresh, clean dashi broth.
- Rehydrate the Seaweed: Place the dried wakame seaweed into a small bowl with warm water. Allow it to expand for about 30 seconds, then drain and set aside.
- Make the Miso Soup: Return the warm dashi broth to the pot and heat over medium. Add the cubed silken tofu, and if desired, tamari soy sauce and grated ginger. Simmer gently for 2 to 3 minutes to combine flavors without boiling the miso paste.
- Finish and Serve: Remove the pot from heat. Place the miso paste in a small bowl and whisk it with a ladle of hot broth until smooth. Stir this mixture back into the pot. Add the sliced green onions and rehydrated wakame seaweed. Serve the soup warm for a comforting taste experience.
Notes
- Do not boil kombu as it can turn the broth slimy or bitter; remove it just before boiling.
- To keep the dish vegan, omit bonito flakes and consider using shiitake mushroom dashi as an alternative.
- Miso paste should be added off the heat or at very low heat to preserve its probiotics and delicate flavors.
- Adjust the amount of miso paste to your taste preference, starting with 3 tablespoons and increasing if desired.
- Silken tofu is preferred for its soft texture, but firm tofu can be used if desired.
- Optional tamari soy sauce can add depth and saltiness—use according to dietary needs.
