Classic Japanese Miso Soup with Tofu and Wakame
Learn to prepare delicious Japanese miso soup from scratch with a homemade dashi stock, silken tofu, and wakame seaweed. It's a healthy staple that's quick and easy to make.
Recipe Details
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Servings: 4
Full Ingredient List
- 4 cups water
- 1 piece kombu (dried kelp), ⅓ oz
- 1 cup katsuobushi (dried bonito flakes)
- 7 oz soft/silken tofu
- 4 Tbsp miso
- 1 Tbsp dried wakame seaweed
- 1 green onion/scallion
Dashi
Tools and Equipment
- medium saucepan with lid
- fine mesh sieve
- ladle
- airtight container
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 4 cups | water | ||
| 1 piece (⅓ oz) | kombu (dried kelp) | 4 x 4 inches or 10 x 10 cm | |
| 1 cup | katsuobushi (dried bonito flakes) | packed; use 3 loosely packed cups for stronger flavor |
Instructions
- Step 1: Soak the kombu in water for 30 minutes if possible. Bring the water and kombu to a slow boil over medium-low heat. Just before boiling, remove the kombu. (Tips: Do not wash kombu to keep the umami-intense white substance.)
- Step 2: Add katsuobushi to the simmering water, then turn off the heat and allow it to steep for 10 minutes. (Tips: Once the katsuobushi sinks, strain the liquid through a fine mesh sieve.)
Miso Soup
Tools and Equipment
- medium saucepan with lid
- ladle
- cutting board
- fine mesh strainer
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 7 oz | soft/silken tofu | cut into ½-inch cubes | |
| 4 Tbsp | miso | use 1 Tbsp per 1 cup of dashi | |
| 1 Tbsp | dried wakame seaweed | add right before serving | |
| 1 | green onion/scallion | thinly sliced |
Instructions
- Step 1: Heat dashi in a saucepan. If using chilled dashi, bring it to a slow boil over medium heat, then turn off the heat. (Tips: Do not boil after miso is added.)
- Step 2: Dissolve miso in a ladle with some dashi, then add back to the pot. (Tips: Use a fine mesh strainer to assist dissolving.)
- Step 3: Add tofu cubes, wakame seaweed, and green onion to the pot, then serve immediately. (Tips: Add tofu after miso is dissolved to prevent breaking.)
Additional Information
Notes: Never boil the miso to preserve its flavor and aroma. Store miso soup in the refrigerator for up to 2 days or freeze the broth without miso for up to 2 weeks.