Japanese Miso Soup

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A warm, umami-rich bowl of miso soup is the heart of Japanese home cooking and the traditional start to a Japanese breakfast. This light yet deeply savory broth combines delicate dashi stock, mellow white miso paste, silken tofu, and tender wakame seaweed for a soothing bowl ready in minutes. Serve it alongside rice, grilled fish, or a simple egg dish for an authentic everyday meal.

Nutrition Facts

Per serving (estimated)

• 85 kcalCalories
• 3 gFat
• 0.5 gSaturated Fat
• 7 gCarbs
• 1 gFiber
• 2 gSugar
• 6 gProtein
• 720 mgSodium
• 180 mgPotassium
• 80 mgCalcium
• 1.5 mgIron
• 2 mgVitamin C
• 60 mcgVitamin A

Ingredients

For the dashi broth

• 4 cups cold water
• 1 piece (4 inch) dried kombu (kelp)
• 1/2 cup katsuobushi (bonito flakes)
• 1/2 teaspoon soy sauce

For the soup

• 3 1/2 tablespoons white miso paste (shiro miso)
• 1/2 block (about 6 oz) silken tofu, drained and cut into 1/2-inch cubes
• 2 tablespoons dried wakame seaweed
• 2 scallions, thinly sliced
• 1 teaspoon toasted sesame seeds, optional

Directions

1. Combine 4 cups cold water and the kombu in a medium saucepan and let steep for 10 minutes to begin releasing the umami.
2. Slowly heat the kombu water over medium heat; just before it reaches a simmer, remove and discard the kombu to prevent bitterness.
3. Bring the liquid to a gentle boil, turn off the heat, and stir in the bonito flakes. Let them settle for 2 minutes, then strain the dashi through a fine-mesh sieve into a clean pot, discarding the flakes.
4. Place the dashi back over low heat and warm until steaming but not boiling. Place the miso paste in a small bowl, ladle in about 1/2 cup of the warm dashi, and whisk until smooth to loosen the paste.
5. Pour the miso slurry back into the pot and stir gently. Add the tofu cubes and wakame, then warm through for 1 to 2 minutes, taking care not to let the soup boil so the miso stays mellow and fragrant.
6. Ladle the soup into 4 bowls, scatter the sliced scallions and sesame seeds over the top, and serve immediately while hot.

Cook’s Notes

• Never boil the soup after adding miso, as high heat destroys its delicate aroma and can make it taste harsh.
• For a deeper flavor, try a 50/50 blend of white (shiro) miso and red (aka) miso, adjusting the amount to taste.
• Soften dried wakame in a small bowl of water for 5 minutes and drain before adding so it plumps evenly in the soup.
• Cubed silken or soft tofu works best; firm tofu can be used but will give a chewier, less traditional texture.
• Leftover dashi keeps in the fridge for 2 days or freezes well in ice cube trays for quick future batches.

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