Miso Soup Recipe

Prepare dashi

If using instant dashi, dissolve the recommended amount of granules in 4 cups hot water to make dashi stock. If using homemade dashi (kombu + katsuobushi), prepare 4 cups and keep warm.

Warm the stock

Pour the 4 cups of dashi into a medium saucepan and heat over medium until it reaches a gentle simmer. Do not boil vigorously (especially if you used kombu) to preserve subtle flavors.

Dissolve miso

Place 3 tablespoons white miso (and 1 tablespoon red miso if using) into a small bowl. Ladle 2 tablespoons of the hot dashi into the bowl and whisk until the miso is fully dissolved into a smooth slurry. This prevents lumps and avoids overheating the miso.

Incorporate miso

Reduce heat under the saucepan to low. Remove a cup of hot dashi into a ladle or small bowl, add the miso slurry to it, stir, then pour the combined miso back into the pot. Keep the soup at a gentle warm temperature; do not boil after adding miso to preserve probiotics and flavor.

Prepare wakame

Place 1 teaspoon dried wakame into a small bowl and cover with a tablespoon or two of warm dashi to rehydrate for 5 minutes. It will expand; drain any excess liquid and set aside.

Prepare tofu

Cut the 7 oz block of silken or soft tofu into 1/2-inch cubes. Be gentle to avoid breaking; use a thin knife and a steady hand. Keep tofu chilled until ready to add so it holds shape better.

Add tofu and wakame

With the miso-infused dashi simmering gently on the lowest heat, add the cubed tofu and rehydrated wakame. Warm through for 1–2 minutes — just enough to heat the tofu without boiling the soup.

Add other mild ingredients (if using)

If you are using spinach or thinly sliced shiitake mushrooms, add them now. Mushrooms will take 2–3 minutes to soften; tender greens will wilt in 30–60 seconds. Keep the heat low.

Slice green onions

Thinly slice 2 scallions on a bias (about 1/8-inch slices). Reserve some green parts for garnish.

Finish and serve

Turn off the heat. Taste the soup and adjust seasoning: add a little more dissolved miso (in a spoon of dashi) if needed, or a pinch of salt. Ladle the soup into bowls, sprinkle sliced green onions on top, and if desired, drizzle 1 teaspoon toasted sesame oil or scatter a tablespoon of bonito flakes for extra umami. Serve immediately.