Classic Japanese Miso Soup (味噌汁)
A quick, nourishing bowl of authentic umami goodness
KEY INFO:
- Prep Time: 5-10 minutes
- Cook Time: 10-15 minutes
- Total Time: 15-25 minutes
- Servings: 4
- Difficulty: Easy
- Dietary: Contains soy, fish (traditional version)
- Variations: Can be made vegetarian/vegan
EQUIPMENT NEEDED:
- Medium saucepan
- Ladle
- Small mixing bowl
- Measuring spoons
Alternative tools:
- Whisk (or fork)
- Strainer (or fine mesh sieve)
INGREDIENTS:
For the Dashi:
- 4 cups (1L) water
- 1 piece kombu (dried kelp), 4×6 inches (10x15cm)
- 1/2 cup (15g) bonito flakes (katsuobushi)
- [Vegetarian option: Use mushroom or vegetable dashi]
For the Soup:
- 3-4 tablespoons (45-60ml) miso paste
[White miso = milder, Red miso = stronger] - 7oz (200g) silken tofu, cubed
- 2 tablespoons dried wakame seaweed
- 2 green onions, finely chopped
METHOD:
- Prepare Dashi:
Place kombu in cold water, heat until small bubbles form (do not boil).
Remove kombu, add bonito flakes.
Strain after 30 seconds. - Rehydrate Seaweed:
Soak wakame in cool water for 5 minutes.
Drain and set aside. - Prepare Soup Base:
Heat strained dashi to gentle simmer.
Add cubed tofu and rehydrated wakame. - Add Miso:
Critical Step: In separate bowl, create miso slurry with 1/2 cup hot dashi.
Stir until smooth.
Remove pot from heat.
Gently stir in miso slurry. - Garnish with green onions and serve immediately.
CRUCIAL TIPS:
- Never boil miso – keeps probiotics alive
- Create smooth miso slurry before adding to soup
- Use fresh ingredients for best flavor
- Adjust miso quantity to taste
STORAGE & SCALING:
- Best served fresh
- Store leftovers up to 2 days refrigerated
- Reheat gently without boiling
- Double recipe easily using same ratios
COMMON MISTAKES:
- Boiling the soup after adding miso
- Adding miso directly to pot (creates lumps)
- Using old or poor quality miso
- Overcooking tofu
VARIATIONS:
- Add mushrooms
- Include spinach or other greens
- Use different miso types
- Make vegan with vegetable dashi
