Description
This homemade miso soup recipe features a delicate and traditional Japanese broth made from kombu and katsuobushi dashi, enriched with soft silken tofu, wakame seaweed, and fresh green onions. Ready in just 20 minutes, it offers a flavorful, comforting bowl that is perfect as a light appetizer or a nourishing snack.
Ingredients
Scale
Dashi Broth
- 4 cups water
- 1 piece kombu (dried kelp), approximately â…“ oz, 4 x 4 inches
- 1 cup katsuobushi (dried bonito flakes), loosely packed (about 3 cups for stronger flavor)
Soup Ingredients
- 7 oz soft/silken tofu (kinugoshi dofu), cut into cubes
- 4 Tbsp miso paste (use 1 Tbsp per 1 cup of dashi)
- 1 Tbsp dried wakame seaweed
- 1 green onion/scallion, thinly sliced into rounds
Instructions
- Prepare the Dashi: Place 4 cups of water and the kombu piece into a saucepan. Slowly heat and bring to just below boiling point. Before the water boils, remove the kombu from the pot.
- Add Katsuobushi: If using, add the bonito flakes to the hot water after removing the kombu. Simmer briefly for a few minutes to extract flavor, then strain the broth to remove the flakes. This creates a clear, flavorful dashi broth. Vegetarian option: skip the bonito flakes for a kombu-only broth.
- Prepare the Soup Ingredients: Cut the silken tofu into cubes, soak the dried wakame seaweed in water to rehydrate if necessary, and slice the green onion thinly into rounds.
- Combine and Heat Soup: Pour the prepared dashi back into a pot and bring to a gentle slow boil. Add the miso paste, stirring gently to dissolve completely. Then add the tofu, soaked wakame, and green onions to the pot.
- Serve: Once heated through—do not boil vigorously to preserve miso’s flavor and probiotics—serve the miso soup immediately in individual bowls for best taste and texture.
Notes
- Do not boil the soup after adding miso paste, as high heat can destroy its delicate flavor and beneficial enzymes.
- The amount of miso paste can be adjusted according to taste and broth quantity; standard is about 1 tablespoon per cup of dashi.
- Kombu and katsuobushi are essential for authentic umami flavor but can be omitted or substituted for vegetarian/vegan diets.
- Silken tofu is preferred for its soft texture that melts gently into the soup.
- Green onions should be added last to retain their fresh flavor and slight crunch.
