Homemade Miso Soup

Miso soup is one of my favorite comfort soups to make. It’s super simple and quick to make compared to other soups with homemade broth, it also has lots of health benefits! Miso soup has a very savory umami flavour, filled with pieces of tofu and wakame seaweed, and topped with green onions.

Info and tips

The process of making homemade miso soup is actually quite simple.

The first part of this process starts by making the dashi broth. Dashi broth is combination of kombu (kelp seaweed) and katsuobushi (dried bonito flakes). This process is super simple and only takes about ten minutes.

Don’t wash off the kombu, the white particles add a lot of flavour to the broth. When making the broth, always be sure it is done on low heat (never fully boiling). If you leave the Kombu in for too long it will become slimy and bitter. Once the kelp is removed you can add the katsuobushi into the hot broth before straining after one minute. You can skip adding the katsuobushi for a vegan option.

I used red miso paste for this recipe, but you can use white as well. It is also important to slowly dissolve the miso into the broth off heat, NEVER boiling. If you boil the miso it actually gets rid of a lot of the health benefits.

Always add the tofu and green onions last off heat as well. When in doubt, never use high heat for this recipe, always low!

Ingredients

• 4 cups water
• 4×4 inch piece of kombu
• 1/2 cup katsuobushi
• 4 tbsp miso paste
• 1 cup of silken or medium tofu
• 1 tbsp dried wakame seaweed
• 1 green onion

Instructions

1. Begin by bringing 4 cups of water to a very low simmer. Add the sheet of kombu to the pot and gently simmer on low heat for 10 minutes. (make sure you don’t boil or leave the kombu in for longer than 10 minutes as it will get bitter and slimy)
2. Remove the kombu and add the katsuobushi to the pot and let it simmer on low for 1 minute. Strain the broth through a mesh strainer and add back into the pot. Now you have made awase dashi stock!
3. Next add the miso 1 tbsp at a time completely OFF HEAT, the ratio of broth to miso is 1 cup stock : 1 tbsp miso. Add the miso to a ladle, slowly add stock to the ladle, and beat with chopsticks to dissolve the miso.
4. Once the miso is dissolved, add your cubed tofu, wakame seaweed, and green onion to the pot. This should be done off heat as well. Stir gently until the wakame seaweed has expanded.
5. Taste and add any extra seasonings, although I find that it is salty enough on its own. Serve and enjoy 🙂

See below for a video tutorial!

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Homemade Miso Soup

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Soups – Japanese

By Kenna's Cooks – Serves: 4

Prep Time: 5 minutes – Cooking Time: 15 minutes – Total Time: 20 minutes

Miso soup has a very savory umami flavour, filled with pieces of tofu and wakame seaweed, and topped with green onions.

Ingredients

• 4 cups water
• 4x4 inch piece of kombu
• 1/2 cup katsuobushi
• 4 tbsp miso paste
• 1 cup of silken or medium tofu
• 1 tbsp dried wakame seaweed
• 1 green onion

Instructions

1

Begin by bringing 4 cups of water to a very low simmer. Add the sheet of kombu to the pot and gently simmer on low heat for 10 minutes. (make sure you don't boil or leave the kombu in for longer than 10 minutes as it will get bitter and slimy)

2

Remove the kombu and add the katsuobushi to the pot and let it simmer on low for 1 minute. Strain the broth through a mesh strainer and add back into the pot. Now you have made awase dashi stock!

3

Next add the miso 1 tbsp at a time completely OFF HEAT, the ratio of broth to miso is 1 cup stock : 1 tbsp miso. Add the miso to a ladle, slowly add stock to the ladle, and beat with chopsticks to dissolve the miso.

4

Once the miso is dissolved, add your cubed tofu, wakame seaweed, and green onion to the pot. This should be done off heat as well. Stir gently until the wakame seaweed has expanded.

5

Taste and add any extra seasonings, although I find that it is salty enough on its own. Serve and enjoy 🙂

Notes

Never boil miso soup, always cook on a low heat gently.