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Japanese Miso Soupasian
PlateMap recipe · #08

Japanese Miso Soup

A light Japanese soup of dashi, white miso, silken tofu and wakame seaweed.

25+ waiting: Plus 30 minutes of waiting time (soaking, marinating, rising or chilling)Hands-on (minutes)
4Servings
easyDifficulty
Prep:
5 minutes
Cook:
20 minutes
Waiting:
30 minutes (soaking the kombu, 30 minutes)
Jump to ingredients & method
Execution guide

Method

Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.

Shows the steps one at a time, with a timer for each timed step.

0 / 5done
Set up your tools

Heavy skillet, Saucepan or pot, Sharp knife and board

Before the heat goes on

Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.

  1. 01

    Dashi

    45 minutesMedium heat

    Soak the kombu in the water for 30 minutes. Heat over medium heat until just below a boil, about 10 minutes, and remove the kombu. Add the bonito flakes, simmer for 1 minute, take off the heat for 3 minutes and strain.

    Success cue

    The broth is clear and pale gold and smells of the sea.

    Watch out

    Boiling the kombu makes the broth bitter.

  2. 02

    Heating

    3 minutesMedium heat

    Bring 1 liter of the dashi to a gentle simmer over medium heat.

    Success cue

    Small bubbles appear at the edge.

  3. 03

    Tofu and wakame

    2 minutesGentle simmer

    Add the cubed silken tofu and the wakame seaweed and simmer for 2 minutes.

    Success cue

    The tofu is hot and the seaweed has opened up.

  4. 04

    Miso

    1 minute

    Dissolve the miso paste in a ladle of the hot broth, then stir it into the pot.

    Success cue

    No lumps of miso remain.

    Watch out

    Do not let the soup boil from now on.

  5. 05

    Serve

    1 minute

    Turn off the heat, sprinkle with the green onions and serve hot.

    Success cue

    The soup is steaming but not boiling.

Cooking tips

Extra tip

A blend of white and red miso gives layered restaurant complexity.

  • • Do not boil the soup after adding the miso; boiling dulls its flavor.

Potential allergens

Wheat / gluten, Soy, Fish

Compound ingredients vary by product; check labels and possible cross-contact.

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