Authentic Japanese Miso Soup Recipe | Dashi from Scratch & Food History

miso paste

🥗Healthier: white miso

💰Cheaper: soybean paste

White miso is lower in sodium, while soybean paste can be more budget-friendly.

tofu

🥗Healthier: silken tofu

💰Cheaper: firm tofu

Silken tofu is lower in calories, while firm tofu is often less expensive.

Put 6 cups of water in a pot and add 10 g of kombu to rehydrate for at least 30 minutes.

Turn the stove to medium low heat and remove the kombu just before the water starts boiling.

Add 1 cup of bonito flakes to the pot and steep for 10-20 minutes.

Remove the bonito flakes using a colander, keeping the dashi broth.

Chop the white part of the green onions for the soup and the green part for garnish.

Cut the tofu into small squares.

Add the white part of the green onions and tofu to the dashi broth, warming it up at medium heat.

After 10 minutes, add 2 tbsp of wakame dried seaweed to the soup and mix.

Dissolve 4 tablespoons of miso in the soup using a colander to avoid lumps, keeping the heat low to medium low without boiling.

Taste the soup for seasoning and adjust with more miso if needed.

Serve the miso soup in bowls and garnish with the green part of the green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens