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Miso Soup

A simple and flavorful recipe that's sure to be a favorite.

Servings: 6 servings
Course: Appetizer , Soup
Cuisine: Asian , Vegan , gluten-free

Ingredients

For the dashi broth
  • 7 cups filtered water
  • 10 strips kombu seaweed cut into 2-inch chunks
  • OR 5 strips kombu + 5 dried shiitake mushrooms
To make the miso soup
  • 1 scant tbsp white miso per 1 cup broth
  • 2 stalks green onion whites halved and thinly sliced, greens sliced
  • 1/2 block firm tofu pressed and drained, then cubed
  • 1 bunch wakame seaweed soaked for 15 minutes in warm water, drained and chopped

Instructions

    Cup of Yum
  1. To make the dashi, cut the kombu and rinse well. Then soak kombu (and shiitake mushrooms if you have them) in 7 cups water in a large pot for at least an hour, but I recommend overnight. The next day, set pot over medium heat and bring the mixture to a boil. Remove kombu just before it beings to boil (or else it will taste bitter). Simmer for about 5 minutes after the kombu is removed, then turn off the heat.
  2. Strain using a coffee filter over a sieve, then transfer back to pot. If eating immediately, in a separate bowl, whisk miso paste (1 tbsp per 1 cup broth) for however many servings you are making in about 1/2 cup hot dashi (this recipe makes about 6 servings).
  3. Ladle 1 cup dashi per serving, and add adequate amount of dissolved miso. Add tofu, sliced green onion, wakame seaweed and serve immediately.