Description
This Homemade Miso Soup with Tofu recipe offers a warm, comforting Japanese classic prepared from scratch, featuring a flavorful dashi broth made from kombu and bonito flakes, soft silken tofu, wakame seaweed, and fresh green onions. Perfect for a light, nutritious starter or a simple meal, ready in just 20 minutes.
Ingredients
Scale
Dashi Broth
- 4 cups water
- 1 piece kombu (dried kelp), approx. â…“ oz (10 g), 4 x 4 inches (10 x 10 cm)
- 1 cup katsuobushi (dried bonito flakes), loosely packed (about 3 cups for stronger flavor)
Miso Soup
- 7 oz soft/silken tofu (kinugoshi dofu)
- 4 Tbsp miso paste (approx. 1 Tbsp or 18 g per 1 cup of dashi)
- 1 Tbsp dried wakame seaweed
- 1 green onion/scallion, thinly sliced
Instructions
- Prepare Ingredients. Gather all ingredients and slice the green onion into thin rounds to garnish later.
- Make Dashi Broth. Place 4 cups of water and one piece of kombu in a saucepan. Slowly heat the water until just before boiling, then remove the kombu to avoid bitterness. If not vegetarian, add the bonito flakes to the hot water, simmer for a few minutes to extract flavor, then strain the broth to remove flakes, resulting in a clear dashi stock.
- Prepare Soup Base. Pour the prepared dashi into a pot and bring it to a gentle simmer over medium heat.
- Add Miso Paste. Lower the heat to prevent boiling and whisk in the miso paste until fully dissolved, preserving its delicate flavor.
- Add Tofu and Wakame. Gently add cubed soft/silken tofu and dried wakame seaweed to the pot. Heat through carefully to avoid breaking the tofu.
- Finish and Serve. Add the sliced green onion to the soup, give a gentle stir, then serve immediately while hot to enjoy the fresh flavors.
Notes
- For a vegetarian or vegan version, skip the bonito flakes and rely on kombu and shiitake mushrooms for dashi flavor.
- Do not boil the miso paste after adding it; high heat destroys its delicate taste and beneficial probiotics.
- Adjust the amount of miso paste according to your preferred saltiness and flavor intensity.
- Use soft or silken tofu for the best texture in miso soup.
- Dried wakame expands significantly when rehydrated; 1 tablespoon is enough for 4 servings.
