Miso Soup is a classic and comforting Japanese dish that warms you from the inside out. Perfect for any meal, enjoy this wholesome soup at breakfast, lunch, or dinner for a satisfying and nourishing experience.
In a wide bottom pan, pour water and add Kombu. I've torn one piece of kombu into three parts for better flavor extraction. Allow the kombu to soak for at least 30 minutes, which helps it double in size and enhances the flavor of the stock.
After soaking, move the pot to the stove and heat on medium-low until the water starts to bubble. Remove the kombu from the water at this point and turn off the heat.
Add bonito flakes to the hot water and give it a gentle stir. Let it soak for about 5 minutes to infuse the dashi with a rich umami flavor. After 5 minutes, remove the bonito flakes using a strainer spoon or drain through a colander lined with a kitchen towel, then pour the stock back into the pot. Your dashi is now ready.
Making Miso Soup
After removing the bonito flakes, turn the stove back on to medium-low heat. Add the chopped green onions to the pot. Place the miso paste in a fine mesh strainer and dissolve it directly into the soup using a spoon. It's helpful to add the miso before the soup starts to bubble to avoid clumping.
Once the miso paste is fully dissolved, stir the soup gently. Bring the mixture to a slight simmer, ensuring everything blends well without boiling vigorously.
Add the seaweed and tofu to the pot and give it a gentle mix. Then, promptly remove the soup from the heat to prevent overcooking the ingredients.
Serving
Serve this Miso Soup with your favorite stir-fries, eggs, or sides of your choice. For more pairing ideas, check out our Serving Suggestions section below.
Notes
Here are some helpful tips to make your Miso Soup truly stand out:
Soak Your Kombu Well: For that deep, savory umami kick, soak your kombu for at least 30 minutes, or even overnight if you're planning ahead. This allows the kombu to swell and fully infuse its flavors into the water when gently heated.
Monitor the Heat When Simmering Kombu: It's crucial to avoid overboiling kombu as it can become slimy and impart a bitter taste to your dashi. Aim for a gentle simmer—just when tiny bubbles start to appear—and then turn off the heat to capture the best flavors.
Temperature Control for Miso: Miso is a fermented product that can lose some of its beneficial properties and flavors if overheated. To preserve its nutrients and probiotics, add the miso to the soup when it is warm but not boiling, ensuring the heat is kept low. Stir until it is completely dissolved.
Handle Tofu Gently: There’s no need to press the tofu extensively. Simply drain it, dab it gently with a clean kitchen towel, and cut it into bite-sized pieces. This helps the tofu better absorb the soup’s flavors without breaking apart.
Add Tofu at the End: Since silken tofu is delicate, add it to your soup just before you're ready to serve. Avoid boiling the soup after the tofu has been added to prevent it from disintegrating.
Experiment with Different Types of Miso: Each type of miso (white, yellow, red) has its unique flavor profile and degree of saltiness. Experimenting with different types can change the depth and flavor of your soup significantly. Sometimes blending two types, such as white and red miso, can create a complex flavor that enhances the dish.
Get Creative with Add-Ins: While the classic Miso Soup is wonderful on its own, don't hesitate to throw in additional ingredients like mushrooms for earthiness, spinach for a touch of green, or a handful of shrimp for a seafood twist. These add-ins can enrich the soup, making it even more nutritious and flavorful.
Layer Your Ingredients: Add ingredients that take longer to cook first, such as root vegetables if you’re using them, and more delicate items like tofu and green onions later in the cooking process. This ensures everything is perfectly cooked without anything becoming too mushy or overdone.