EASY MISO SOUP with the Best Homemade Dashi!

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.

Add 4 cups of water to a pot.

Add a piece of kombu (4 to 6 inches long) to the pot and bring to a simmer over medium heat.

While waiting for the kombu to simmer, rehydrate 1 tablespoon of dried wakame in a small bowl with warm water for about 30 seconds, then drain and set aside.

Once the water with kombu is simmering, remove the kombu and discard it.

Add 1 cup of bonito flakes to the pot, stir, and let steep for about 3 to 5 minutes.

Strain the liquid through a fine mesh sieve into a bowl to obtain fresh dashi.

Return the dashi back to the pot on medium heat.

Slice 7 ounces of soft silken tofu into bite-sized cubes (about half an inch) and add to the dashi, gently simmering for 2 to 3 minutes to warm it through.

Whisk together 3 to 4 tablespoons of miso paste with a ladle of warm dashi until smooth, then pour it into the pot.

Add the rehydrated wakame and 2 thinly sliced green onions to the pot, stirring to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens