Miso soup is a Japanese soup made by stirring fermented soybean paste into dashi, a savory stock, then adding ingredients such as tofu, wakame seaweed, and scallions. This approachable version balances a simple kombu-and-bonito dashi with mild white miso, and it is ready in about 30 minutes.
Ingredients
- 4 cups (960 ml) cold water
- 1 piece dried kombu, about 4 by 4 inches (10 by 10 cm; about 8 g)
- 1 cup loosely packed katsuobushi (bonito flakes; about 10 g)
- 1 tablespoon dried wakame (about 3 g)
- 7 ounces firm or medium-firm tofu (200 g), cut into ½-inch (1 cm) cubes
- 3 tablespoons white miso (about 54 g), plus more to taste
- 2 scallions (about 20 g), thinly sliced
Instructions
- Prepare the ingredients. Put the dried wakame in a small bowl and cover it with cool water. Let it soak for 5 minutes, or until softened, then drain it well and cut any long pieces into bite-size lengths. While it soaks, cut the tofu into small cubes and slice the scallions. Measure the miso and set everything near the stove.
- Make the kombu dashi. Wipe the kombu with a damp cloth to remove any loose grit; do not scrub away its pale surface coating. Put the kombu and 4 cups (960 ml) cold water in a saucepan. Warm over medium-low heat for about 8 minutes, watching closely. When small bubbles gather around the edges and the water is steaming, lift out the kombu before the water reaches a full boil. Boiling kombu can make the stock cloudy or give it a stronger, sometimes slippery taste.
- Steep and strain the bonito. Turn off the heat, add the katsuobushi, and leave it undisturbed for 5 minutes so the flakes can infuse the stock. Pour the dashi through a fine-mesh strainer into a clean pot or heatproof bowl. Let the flakes drain naturally; pressing them can add a bitter or overly strong note. Discard or compost the strained flakes. The finished dashi should smell savory and lightly oceanic.
- Warm the soup ingredients. Return the strained dashi to the saucepan and set it over medium-low heat. Add the tofu and drained wakame. Warm for about 2 minutes, just until the broth is hot and the tofu is warmed through. Keep the soup below a boil; a gentle heat protects the delicate flavor and texture.
- Dissolve the miso off the boil. Turn off the heat. Put the miso in a small bowl, ladle in about ½ cup (120 ml) of hot dashi, and whisk until smooth. Stir the thinned miso back into the pot. Taste the broth before adding more: miso varies in saltiness, and a little extra can change the balance quickly. Scatter the sliced scallions over the soup and serve while hot.
Tips
- Keep miso from boiling. Miso is fermented and brings a rounded, savory flavor. Adding it after turning off the heat keeps the soup from boiling and helps preserve its aroma. If the soup cools before serving, warm it gently without bringing it to a rolling boil.
- Adjust the salt carefully. Different miso varieties vary in saltiness and intensity. Start with 3 tablespoons, taste after dissolving it, and add more a teaspoon at a time. If the soup tastes too strong, stir in a little hot water or unsalted dashi rather than adding sugar.
- Use a practical dashi substitute when needed. Instant dashi granules are convenient and widely available; follow the package directions to make about 3½ to 4 cups of stock. Many granules contain bonito and may contain additives, so check the label if you need a vegetarian soup. For a plant-based option, simmer a piece of kombu with 2 dried shiitake mushrooms in the measured water, then strain. Shiitake makes the broth earthier and less distinctly oceanic than bonito dashi.
- Choose miso by flavor. White miso, often called shiro miso, is a mild, slightly sweet choice for this recipe. Yellow or red miso can replace it in the same starting quantity, but those types are usually more robust and salty. Begin with less, taste, and increase gradually.
Serving Suggestions
Serve the soup immediately in small bowls as a first course or alongside a Japanese-style meal. It pairs well with steamed rice, grilled fish, vegetables, or simple dishes such as tamagoyaki, a Japanese rolled omelet. Because the broth is light and savory, it can also accompany a lunch of rice and pickled vegetables without competing with the main dish.
For a neat presentation, divide the tofu and wakame evenly between the bowls before ladling in the broth. Finish each serving with scallions just before it reaches the table so they remain fresh and bright. If serving a group, keep the soup warm over very low heat, not at a boil, and stir gently before ladling so the miso is evenly distributed.
Variations
Make it vegetarian or vegan. Omit the bonito flakes and use kombu-and-shiitake dashi, as described in the tips. Check that the miso contains no fish-based ingredients; most plain miso is made from soybeans, grains, salt, and koji, but product formulations differ. This version has a deeper mushroom note and still makes a satisfying soup.
Try a different miso. Yellow miso gives a more pronounced savory flavor, while red miso tends to be bolder and saltier. You can also blend white and red miso, starting with 2 tablespoons white and 1 tablespoon red. Taste before adding more, since the change affects both color and salt level.
Change the vegetables. Thinly sliced mushrooms, spinach, napa cabbage, or small pieces of daikon can be added, but give firm vegetables enough time to soften in the dashi before adding tofu and miso. Spinach needs only a short time to wilt. These are flexible home-style additions; ingredient combinations vary from household to household and by season.
Add noodles for a heartier bowl. Cook udon or soba separately according to its package directions, drain it, and divide it among bowls. Pour the finished miso soup over the noodles. Cooking noodles in the soup can cloud the broth and may leave extra starch in it, so separate cooking keeps the stock cleaner in flavor.
Storage and Reheating
For food safety, refrigerate the soup within 2 hours of cooking, transferring it to a shallow, covered container so it cools promptly. Keep it refrigerated at 40°F (4°C) or colder and use it within 3 to 4 days. If you expect leftovers, you can store the tofu and broth together, though the tofu may become slightly firmer after chilling.
Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring occasionally, until leftovers reach 165°F (74°C). Check with a food thermometer, as required for reheated leftovers, and avoid boiling the soup afterward. The miso’s aroma is best when the soup is served hot but not left bubbling on the stove.
You can freeze the soup in a freezer-safe container for up to 2 months, although tofu may turn more porous and change texture after thawing. For the best texture, freeze the dashi separately and add fresh tofu, wakame, and miso after thawing and reheating. Thaw frozen soup in the refrigerator, then heat it thoroughly before serving.
Frequently Asked Questions
What is the fermented paste in Japanese soup?
Miso is the fermented paste most commonly used in Japanese miso soup. It is typically made by fermenting soybeans with koji, a culture made using a grain such as rice or barley, along with salt. Different ingredients and fermentation times produce a range of colors and flavors.
Can I make miso soup without dashi?
Yes. Water with kombu and dried shiitake makes a useful plant-based stock, and a suitable instant dashi is another quick option. Plain water can work in a pinch, but the soup will taste less layered because dashi provides much of its savory base.
Can I use fresh seaweed instead of dried wakame?
Yes, if it is edible seaweed intended for cooking. Fresh or salted wakame should be rinsed and prepared according to its package directions, and the amount may differ from dried wakame because dried seaweed expands as it rehydrates. Add it in modest quantities so it does not overwhelm the tofu and broth.
Why did my miso soup turn cloudy?
A little cloudiness is normal, especially after miso is stirred in. A very cloudy or strongly flavored dashi can result from boiling the kombu, pressing the bonito flakes, or using a coarse strainer. For a clearer stock, keep the heat gentle, remove the kombu before a boil, and strain without squeezing.
Can I prepare miso soup ahead?
You can make the dashi ahead and refrigerate it in a covered container for up to 3 days. For the freshest flavor, warm the dashi with the tofu and wakame shortly before serving, then dissolve in the miso off the heat. If the soup is already assembled, refrigerate it promptly and follow the storage and reheating guidance above.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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