Easy Miso Soup (with Homemade Dashi)
Enjoy this easy Japanese miso soup with any meal of the day! It's light yet nourishing, and made with the best homemade dashi. Watch the video below to see how I make this in my kitchen!
Servings: 4 servings
Equipment
Ingredients
For the Dashi
- 4 cups water
- 1 piece kombu about 4 to 6 inches
- 1 cup bonito flakes omit for a vegan version
For the Miso Soup
- 1 tablespoon dried wakame seaweed
- 3 to 4 tablespoons miso paste
- 7 ounces soft silken tofu cut into ½-inch cubes
- 2 green onions sliced
- optional: tamari soy sauce and grated ginger, to taste
Instructions
- Make the Dashi. Place the water and kombu in a medium pot over medium heat, and bring to a simmer. Right before the water starts boiling, remove the kombu. Pro tip: boiling kombu can make the broth slimy or bitter, so make sure to not leave it in. Turn off the heat, stir in the bonito flakes, and let them steep for 3 to 5 minutes. Strain the liquid through a fine mesh sieve and into a bowl for fresh, clean dashi.
- Rehydrate the seaweed. Place the wakame in a small bowl with warm water. Once it expands (about 30 seconds), drain and set it aside.
- Make the miso soup. Return the warm dashi to the pot on medium heat. Add the tofu (and optional soy sauce and ginger, if you'd like), and simmer gently for 2 to 3 minutes.
- Finish and serve. Remove the pot from the heat. Place the miso paste in a small bowl, whisk it with a ladle of hot broth until smooth, then stir it back in the pot. Stir in the green onions and wakame, then serve warm.
Video
Notes
- Each serving is about 1½ cups.
- While not traditional, I personally love adding a little tamari soy sauce and ginger to my miso soup. I add about ¼ to ½ teaspoon of each. Just enough to enhance the flavor without overpowering it.
- To make the recipe even easier, you can stir dashi granules into the warm water, instead of making the dashi from scratch. Just make sure your dashi granules are gluten-free, as not all are.
- Storage tip: Store for 2 to 3 days in the fridge. If possible, store the broth separately from the tofu and seaweed for the best texture. When reheating, warm it gently and avoid boiling to preserve the flavor and probiotics.
Nutrition
Calories: 252kcal | Carbohydrates: 5g | Protein: 44g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Cholesterol: 40mg | Sodium: 661mg | Potassium: 647mg | Fiber: 1g | Sugar: 2g | Vitamin A: 76IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg