Miso Soup Recipe
A warm, soul-soothing homemade miso soup with silken tofu and wakame in a rich dashi broth made from kombu and bonito flakes. Ready in under 20 minutes and packed with umami flavor.
Ingredients
Instructions
Fill a medium pot with about 4 cups of cold water and add the kombu. Let it sit for at least 10 minutes to release all the umami goodness.
Place the pot over medium heat and bring to a gentle simmer. Just before the water starts boiling, pull the kombu out with tongs — don't let it boil or it turns bitter.
Stir in the sake, mirin, and crushed wakame. Let everything simmer for about 2 minutes until the wakame rehydrates and expands.
Add the katsuobushi (bonito flakes) and let them steep for 3 to 4 minutes without stirring too much. Strain the broth through a fine-mesh sieve into a clean pot.
Cut the silken tofu into small ½-inch cubes. Be gentle — silken tofu is delicate and breaks easily. Carefully slide them into the warm dashi.
Place the miso paste in a small mesh strainer or ladle and lower it into the broth. Stir the miso through the strainer so it dissolves smoothly with no lumps. Never boil the soup after adding the miso.
Ladle into bowls and top with sliced scallion. Serve immediately.
