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Authentic Miso Soup Recipe

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★★★★★

4.4 from 149 reviews

This authentic Japanese Miso Soup recipe offers a simple, traditional preparation that highlights the rich umami flavors of kombu, bonito flakes, and miso paste. Perfect as a comforting starter or a light meal, this soup combines silken tofu, seaweed, and scallions for a delicate balance of taste and texture, ready in just 10 minutes.

Ingredients

Scale

Broth Ingredients

  • 4 cups water
  • 6 inch Japanese kombu (dried kelp), rinsed (about 15 cm)
  • 1 oz bonito flakes, dried and shaved

Soup Ingredients

  • 1 oz dried seaweed (soaked in warm water and drained)
  • 4 oz silken tofu (cut into small pieces)
  • 2 ½ to 3 tablespoons white miso paste
  • 1 tablespoon scallion (chopped)

Optional Additions

  • Mushrooms
  • Noodles
  • Poached egg

Instructions

  1. Make the Dashi Broth: Add 4 cups of water and kombu to a pot. Heat over medium heat until the water is just about to boil. Remove the kombu before boiling to avoid bitterness. Then add the bonito flakes and simmer gently for 5 minutes. Skim off any foam that forms on the surface.
  2. Strain and Reheat: Strain the broth through a fine mesh sieve or cheesecloth to remove the bonito flakes. Discard the flakes and return the clear broth to the pot. Bring it back to a gentle simmer over low heat.
  3. Add Seaweed and Tofu: Add the soaked and drained dried seaweed along with the cubed silken tofu to the broth. Let it simmer gently for about 3 minutes until the tofu is warmed through.
  4. Stir in Miso: Turn off the heat completely to prevent boiling, which can affect the flavor of miso. In a separate bowl, mix a few spoonfuls of the hot broth with the miso paste until smooth. Slowly stir this mixture back into the pot until well combined.
  5. Top and Serve: Ladle the miso soup into serving bowls, garnish with chopped scallions, and add any optional ingredients like mushrooms, noodles, or a poached egg if desired. Serve immediately while hot.

Notes

  • Do not boil the soup after adding miso paste to preserve its delicate flavors and probiotics.
  • Adjust miso quantity based on your preferred saltiness and flavor intensity.
  • Kombu and bonito flakes are essential for an authentic dashi broth but can be omitted for a vegetarian version (use shiitake mushroom stock instead).
  • Silken tofu is best for a smooth texture; firmer varieties can alter the mouthfeel.
  • Optional ingredients like mushrooms, noodles, or a poached egg can be added for extra substance.

Keywords: miso soup, Japanese soup, dashi broth, tofu soup, traditional miso soup, umami soup, quick soup recipe

Find it online: https://foodbylina.com/authentic-miso-soup-recipe/