Making miso soup from scratch is way better than using those instant miso sachets, although they’re great if you’re in a hurry. The secret to awesome homemade miso soup is the dashi stock. It’s super easy to make once you’ve grabbed your ingredients from an Asian grocery store. And here’s my hot tip: remember to keep the stock at a gentle simmer because boiling it too hard can make the kombu taste bitter.
WATCH THIS RECIPE
Classic Miso Soup
PREP TIME
10 minutes
COOK TIME
SERVES
Ingredients
30g (1 oz) kombu (dried kelp)*
1 cup dried bonito flakes (katsuobushi)*
½ cup dried wakame seaweed*
¼ cup shiro miso (white miso paste) or aged miso (red miso paste)
100g silken tofu, cut into small cubes
¼ cup thinly sliced spring onions (scallions)
Steps
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To make the dashi stock, place the kombu and 6 cups of water into a saucepan. Turn the heat to medium and allow the water to slowly come to a steaming gentle simmer (this should take 15-20 minutes). Turn the heat off and then sprinkle bonito flakes over the liquid. Set aside to infuse for 5 minutes. Then strain the liquid into a clean saucepan. Discard the kombu and bonito flakes.
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In the meantime, place the wakame in a bowl and cover with just boiled water. Set aside for 15 minutes or until the dried wakame has reconstituted and feels soft and tender. Drain and set aside until ready to serve.
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Place the dashi stock back over a medium high heat and when it is gently simmering, , remove about a ½ cup of the liquid and place it into a heat-proof jug or bowl. Add the miso paste into the small amount of hot dashi and use a fork to mash and mix it until smooth. Then pour the miso mixture back into the pot of dashi. Add the tofu, softened wakame and the spring onions. Serve immediately.
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Notes:
Kombu, bonito flakes and wakame are available from Japanese or Asian grocery stores.
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