Traditional Japanese miso soup made from scratch with homemade dashi, silken tofu, wakame and spring onion.
About this Japanese recipe
Miso soup is served daily in many Japanese homes. Its flavour starts with dashi, a quick stock of kombu seaweed and bonito flakes, and the miso is added at the end so its aroma is not lost.
Ingredients you will need
The main ingredients are water, kombu, katsuobushi (bonito flakes), white or awase miso, silken tofu, dried wakame. Exact quantities are in the recipe card below.
How long it takes
Allow 55 min in total: 10 min of preparation, 15 min of cooking and 30 min of resting, chilling or soaking. The recipe serves 4.
Miso Soup with Tofu and Wakame
Traditional Japanese miso soup made from scratch with homemade dashi, silken tofu, wakame and spring onion.
Ingredients
Method
- Soak the kombu in the water for 30 minutes.
- Heat slowly until just below a simmer, then remove the kombu.
- Add the bonito flakes, simmer for 1 minute, turn off the heat and steep for 5 minutes. Strain: this is your dashi.
- Soak the wakame in cold water for 5 minutes and drain.
- Return the dashi to a gentle heat and add the tofu and wakame.
- Dissolve the miso in a ladle of warm dashi, then stir it into the pot. Do not boil. Serve topped with spring onion.
Notes
Boiling miso dulls its flavour and aroma. Keep the soup just below a simmer once the miso is in.