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Miso Soup with Tofu and Wakame

Traditional Japanese miso soup made from scratch with homemade dashi, silken tofu, wakame and spring onion.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Soup
Cuisine: Japanese
Calories: 90
Ingredients Method Notes

Ingredients
  

  • 1 l water
  • 10 g kombu
  • 15 g katsuobushi (bonito flakes)
  • 3 tbsp white or awase miso
  • 150 g silken tofu cubed
  • 1 tbsp dried wakame
  • 2 spring onions thinly sliced

Method
 

  1. Soak the kombu in the water for 30 minutes.
  2. Heat slowly until just below a simmer, then remove the kombu.
  3. Add the bonito flakes, simmer for 1 minute, turn off the heat and steep for 5 minutes. Strain: this is your dashi.
  4. Soak the wakame in cold water for 5 minutes and drain.
  5. Return the dashi to a gentle heat and add the tofu and wakame.
  6. 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.