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Chef John's Miso Soup
Chef John's Miso Soup
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
80 minutes
Authentic homemade Japanese miso soup with from-scratch dashi.
Ingredients:
  • 6 cups cold water
  • 0.5 ounce dried kombu (dried kelp)
  • 2 cups lightly packed dried bonito flakes
  • 7 ounces silken tofu, drained and cut into 1/2-inch cubes
  • 4 tablespoons white miso
  • 2 tablespoons red miso
  • dried wakame seaweed flakes
  • shredded wakame or hijiki seaweed (soaked in water until soft)
  • 2 green onions, thinly sliced, plus more to garnish
Instructions:
  • Assemble all the ingredients needed for the recipe.
  • Fill a saucepan with cold water and gently place the kombu in the water to soak for 30 minutes.
  • Place pan on the stove over medium heat until water just begins to simmer. Turn off the heat, strain out the kombu, squeezing out any liquid into the pan before discarding the kombu.
  • Return heat to medium-high and bring the liquid to a gentle simmer. Stir in the bonito flakes and then turn off the heat. Allow it to sit for 10 minutes to infuse the flavors before straining and reserving the liquid, also known as "dashi."
  • - Heat dashi in a saucepan over medium heat. Stir in pre-soaked, shredded seaweed, soy sauce, and green onions. Bring to a simmer, then reduce heat to low. Place a small strainer over the pan, add miso pastes, and submerge strainer halfway into the hot dashi. Gently stir until miso dissolves and blends into the soup.
  • Gently fold in tofu and cook on low heat for 2 minutes until heated through. Adjust seasoning with more soy sauce to taste.
  • Garnish with freshly sliced green onions and serve promptly.

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