Miso soup is the soul of Japanese home cooking—simple, nourishing, and endlessly adaptable. At its heart is dashi, a light, savory broth made from konbu (kelp) and bonito flakes, which gives the soup its subtle umami depth. From there, miso paste is gently whisked in, and garnishes like tofu, wakame, and green onions bring freshness and texture. This recipe balances seasonality: lighter miso in warm weather, deeper and richer miso in the colder months, sometimes with a splash of mirin for sweetness.
INGREDIENTS:
7 cups water
1 piece konbu (3 x 6 inches), wiped with a damp cloth and scored with a sharp knife
Small handful (1/2 to 3/4 cup) hana katsuo (dried bonito flakes)
Ball of Miso the size of a tennis ball (white miso in warmer weather, 2:1 or 3:1 red miso to white miso in cold weather)
1/8 – 1/4 cup mirin (sweet Japanese cooking wine) in winter/cold weather
Tofu cubes
Wakame seaweed
Green Onions, finely sliced
METHOD:
Make the Dashi (broth):
Place the konbu in the water and bring to a gentle boil. Simmer for 2 minutes, then turn off the heat.
Sprinkle in the bonito flakes and let them sink naturally without stirring. Once settled, strain the broth into a clean container.
Vegetarian version: Double the konbu. Bring to a boil, reduce to medium heat, and cook until the liquid has reduced by about 25%. Add 1 cup cold water and simmer for another 10–15 minutes. Remove the konbu and strain.
Note: Dashi keeps for 2–3 days in the fridge or may be frozen.
Prepare the Miso Soup:
Return strained dashi to a clean pot. Heat gently until hot, but do not boil.
Place a fine-mesh strainer in the pot and whisk the miso through it into the hot broth. This method ensures even distribution and avoids lumps. (Avoid boiling to preserve miso’s delicate flavor and beneficial enzymes.)
Assemble and Serve:
Place tofu, wakame, and green onions in serving bowls.
Ladle the miso broth over the garnishes.
Serve immediately.
CHEF’S NOTE:
The body craves deeper, sweeter flavors in cold weather. Use a darker miso and add mirin for warmth. Remember, darker miso is saltier, so start with less and adjust to taste.
SOURCE: Recipe courtesy of Chef Andrew Cohen, Chef in Residence, Monterey Bay Certified Farmers Markets
