Miso Soup from Scratch
This is the recipe to make miso soup with homemade dashi.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 cups water
- 1 piece kombu (4"x6" piece kelp)
- 1 ounce katsuobushi (bonito flakes)
- 3 tablespoon miso paste
- 4 ounces tofu
- 1 tablespoon dried wakame (seaweed)
Instructions
- 1
Wipe the kombu clean with a paper towel. Add the kombu and water to a sauce pan. Bring to a boil over medium-low heat. When water just begins to boil, remove the kombu.
- 2
Bring the kombu water to full boil. Add the katsuobushi all at once. Boil for 60 seconds. Turn heat off and let sit, undisturbed for 10 minutes.
- 3
in the meantime, dice the tofu. Soak dried wakame in water until expanded. drain and discard water.
- 4
After steeping katsuobushi, the flakes will sink to bottom of pot. Strain the katsuobushi through cheesecloth.
- 5
Return dashi to a simmer and immediately turn off heat. Whisk in miso paste. When miso has fully dissolved, add tofu and wakame.