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Japanese·Soup

Homemade Miso Soup with Dashi

A traditional Japanese staple made from scratch using a savory dashi base steeped with kombu and bonito flakes.

Prep

40m

Cook

15m

Total

55m

Serves

4

Method

  1. 01

    Place the kombu in a saucepan with 6 cups of cold water and let it sit for 30 minutes to rehydrate. Place the pan over medium heat and slowly bring it just to the point of simmering. As soon as bubbles begin to rise, remove the kombu with tongs and discard to avoid bitterness.

    Step 1
    Watch · 1:10
  2. 02

    Increase the heat to medium-high and bring the liquid to a simmer. Stir in the bonito flakes and immediately turn off the heat. Let the flakes steep for 10 minutes, then strain the liquid through a fine-mesh sieve into a bowl, pressing out as much liquid as possible. This is your completed dashi.

    Step 2
    Watch · 2:40
  3. 03

    While the dashi steeps, prepare your garnishes: soak the dried seaweed in cold water until soft, slice the green onions, and carefully cube the silken tofu into 1/2-inch pieces.

    Step 3
    Watch · 5:12
  4. 04

    Return the dashi to the saucepan over medium-high heat. Add the soaked seaweed, soy sauce, and sliced green onions. Bring the mixture back to a gentle simmer.

    Step 4
    Watch · 6:05
  5. 05

    Reduce the heat to low (do not let it boil). Place the miso pastes into a small strainer held over the pan and use a spoon to stir and press the paste through the mesh until dissolved. Gently add the cubed tofu and stir very lightly. Heat for 1–2 minutes until the tofu is warmed through, then serve immediately.

    Step 5
    Watch · 6:38

From Chef John

  • “I'm not sure if this is the world's most simple complex soup or the world's most complex simple soup.”
  • “Do not under any circumstances wipe off that white powdery substance on the surface.”
  • “Do not boil the soup.”