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Classic Miso Soup

Classic Miso Soup

A comforting, deeply savory Japanese soup built on a simple dashi broth and finished with silky tofu, wakame seaweed, and a spoonful of umami-rich miso. Ready in under 20 minutes, this is the kind of recipe you'll make on repeat — perfect as a light starter, a warming breakfast, or a soothing side to any Japanese-inspired meal.

4 servings · Prep 5 min · Cook 12 min · Total 17 min

Soup

Ingredients

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Dashi

  • 4 cup water
  • 1 piece kombu about a 4-inch square piece
  • 0.5 cup katsuobushi (bonito flakes) loosely packed

Main

  • 3 tbsp white miso paste (shiro miso) or a mix of white and red miso
  • a mix of white and red miso
  • 7 oz silken or soft tofu cut into small ½-inch cubes
  • soft tofu
  • 2 tbsp dried wakame seaweed rehydrated in cold water for 5 minutes, drained

Garnish

  • 2 stalks green onions (scallions) thinly sliced

Equipment

  • Stovetop
  • Saucepan
  • Mixing Bowl
  • Pot
  • Whisk
  • Knife
  • Ladle
  • Cutting Board
  • Saucepan (1 Quart)
  • Mixing Bowl (4 Quarts)
  • Sieve

Instructions

  1. Add the @[Water] and @[Kombu] to a #[Saucepan]. Let the @[Kombu] soak for at least ~[5 minutes] (or up to ~[30 minutes] if you have time) — this cold-steeping draws out its natural glutamates for a deeper broth.
  2. Place the #[Saucepan] over ^[medium heat]. Warm the @[Kombu] in the @[Water] until it just begins to simmer — small bubbles will appear around the edges. Remove and discard the @[Kombu] just before the @[Water] reaches a full boil.
  3. Add the @[Katsuobushi] to the hot @[Kombu] @[Water]. Bring to a gentle simmer over ^[medium heat], then immediately turn off the heat. Let the flakes steep undisturbed for ~[3 minutes] — do not stir.
  4. Strain the broth through a #[Sieve] into a clean #[Mixing Bowl] or #[Pot], pressing gently on the @[Katsuobushi] to extract all the liquid. Discard the solids. Your dashi is ready.
  5. Return the dashi to the #[Saucepan] over ^[medium-low heat]. Add the @[Silken Tofu] cubes and rehydrated @[Wakame]. Warm gently until the broth is steaming hot but not boiling — about ~[2 minutes].
  6. Place the @[White Miso Paste] in a small #[Ladle] or a separate #[Mixing Bowl]. Scoop out a few tablespoons of the hot dashi and whisk it with the @[White Miso Paste] until fully dissolved and smooth. Stir this @[White Miso Paste] mixture back into the #[Pot].
  7. Taste the soup. It should be savory, lightly salty, and balanced. Add a little more dissolved @[White Miso Paste] if you prefer a stronger flavor. Keep the heat on the lowest setting — the soup should be steaming but never boiling.
  8. Ladle the soup into bowls and top with sliced @[Green Onions]. Serve immediately.