Miso Soup Masterclass: How to Make It from Scratch at Home!

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.

Start by making dashi stock using kombu and dried bonito flakes.

Use about 10 grams of kombu for every 4 cups of water (1 liter).

Place kombu in room temperature water and slowly bring to a boil over about 10 minutes.

Once the water is hot and steamy but not boiling, remove the kombu.

Add dried bonito flakes to the hot water and heat until barely simmering, then turn off the heat.

Let the bonito flakes steep for about 2 minutes, then strain the stock into a clean pot.

Ladle a few spoonfuls of the dashi stock into a separate cup to dissolve the miso paste.

Use about 1 tablespoon of miso paste per cup of dashi stock, and dissolve it using a fork in the separate cup.

Keep the dashi stock warm until ready to serve, then add the dissolved miso paste to the pot.

Soak dried wakami seaweed in room temperature water for 30 minutes, then add to the soup.

Cut silken tofu into cubes and add to the soup along with chopped spring onion.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens