Classic Miso Soup
About this recipe
Classic Miso Soup is a comforting Japanese staple that's both simple to make and packed with flavor. In this recipe, Nami from Just One Cookbook shows you how to create an authentic miso soup using homemade dashi, tofu, and wakame seaweed.
What makes this version stand out is the emphasis on making dashi from scratch, which brings out the umami flavor essential to a great miso soup. Plus, Nami provides a quick shortcut for those short on time.
Ingredient notes
- For the miso, use 4-5 tablespoons, adjusting to taste if necessary.
Tips from Just One Cookbook’s video
- Soak the kombu in water for 30 minutes to overnight for maximum flavor extraction.
- Remove the kombu before boiling to avoid a slimy texture and bitter taste.
- Always add miso right before serving to preserve its flavor and aroma.
- Add tofu only after the miso is mixed in to prevent it from breaking apart.
Good to know
- How do I make dashi for this miso soup?
- Add 4 cups of water and 1 piece of kombu to a saucepan, soak the kombu, then bring to a boil. Add 1 cup of katsuobushi, simmer for 30 seconds, and strain.
- Can I use a dashi packet instead?
- Yes, for a shortcut, bring 4 cups of water and 2 dashi packets to a simmer, then remove the packets after 2-3 minutes.
No life story here — the video and the recipe are the whole point. All credit to Just One Cookbook: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Add 4 cups of water to a medium saucepan and add 1 piece of kombu.
- 2
If you have time, let the kombu soak for 30 minutes to overnight.
- 3
Slowly bring the kombu dashi to a boil on medium low heat.
- 4
Right before the stock boils, remove the kombu and set it aside.
- 5
Add 1 cup of katsuobushi and bring it back to a boil.
- 6
Once the dashi is boiling, reduce the heat and simmer for 30 seconds.
- 7
Turn off the heat and let the katsuobushi sink to the bottom for about 10 minutes.
- 8
Strain the dashi through a fine mesh sieve.
- 9
For a shortcut, bring 4 cups of water and 2 dashi packets to a simmer, then remove the packets after 2-3 minutes.
- 10
When the dashi starts to simmer, turn off the heat and add 4-5 tablespoons of miso.
- 11
Taste the soup and add more miso if necessary, diluting with dashi or water if too salty.
- 12
Cut 7 ounces of soft tofu into small cubes and add to the miso soup.
- 13
Add 1 tablespoon of dried wakame seaweed.
- 14
Reheat the miso soup until it is hot, but do not boil it.
- 15
Cut 1 green onion into thin rounds and serve the miso soup, adding the green onion on top.
Heads up — we had to guess a little:
- The amount of miso is inferred as a typical range for miso soup.
Credit where it’s due: this recipe was transcribed from Just One Cookbook’s original video on YouTube. Follow them there — it’s their dish.
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