Description
This traditional Japanese Miso Soup features a delicate broth made from kombu and bonito flakes, enriched with white miso, scallions, dried wakame seaweed, and soft silken tofu cubes. It’s a comforting and nutritious starter that’s quick to prepare and embodies authentic umami flavors.
Ingredients
Scale
Broth Ingredients
- 1 large piece kombu (about 4 inches)
- 6 cups water
- 1 1/2 cups bonito flakes
Soup Ingredients
- 1/3 cup white miso
- 3 Tbsp sliced scallions
- 2 Tbsp dried wakame
- 4 oz silken tofu, cut into 1/2” cubes
Instructions
- Prepare the broth: In a large pot over medium heat, combine the kombu and 6 cups of water. Warm the mixture until just before simmering—this is when you should remove the kombu, either right as bubbles begin to form or when the liquid reaches 150ºF on an instant-read thermometer. Bring the remaining water to a boil, then add the bonito flakes.
- Simmer and strain stock: Lower the heat to medium-low and allow the mixture to gently simmer for 10 to 15 minutes to infuse the flavors. After simmering, strain the stock through a fine-mesh sieve into a medium bowl, pressing the solids to extract maximum flavor.
- Combine miso and soup ingredients: Return the strained dashi stock to the pot and heat it over medium until it reaches a gentle simmer. Whisk in the white miso paste thoroughly until fully dissolved. Stir in sliced scallions and dried wakame seaweed to rehydrate and blend with the stock.
- Serve with tofu: Distribute the cubed silken tofu evenly among serving bowls. Pour the hot miso soup over the tofu gently to avoid breaking the delicate cubes. Serve immediately.
Notes
- Do not boil the kombu; removing it before boiling prevents bitterness and maintains a clean broth.
- Use a fine-mesh sieve to ensure a clear, smooth dashi stock.
- Silken tofu is delicate; handle gently when cutting and serving.
- Dried wakame will expand when soaked in hot broth; adjust amount if you prefer less seaweed.
- This soup is best enjoyed fresh but can be reheated gently on the stovetop without boiling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Keywords: miso soup, Japanese soup, vegetarian soup, dashi broth, kombu, bonito flakes, tofu soup, traditional Japanese recipe
