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A close-up overhead shot of a dark ceramic bowl filled with cloudy golden-brown miso broth, soft white tofu squares, translucent wakame strips, and freshly sliced scallions. (Miso Soup Recipe)

Authentic Miso Soup Recipe: The Secret to Golden Dashi Broth

Master the art of traditional Japanese cuisine with this authentic Miso Soup Recipe. Learn how to craft a cloudy golden-brown dashi broth loaded with silken tofu, rehydrated wakame seaweed, and fresh scallions in under 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Appetizer, Side Dish, Soup
Cuisine: Asian, Japanese
Calories: 65
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 cups (960ml) water Cold, filtered water is best.
  • 1 piece (10g) dried kombu Gently wiped with a damp cloth.
  • 1 cup (15g) bonito flakes (katsuobushi) Loosely packed.
  • 3 tbsp (45g) awase miso paste A blend of red and white miso.
  • 1/2 cup (120g) soft silken tofu Cut into uniform squares.
  • 1 tbsp (5g) dried wakame seaweed Rehydrated and gently squeezed dry.
  • 2 stalks (30g) fresh scallions Thinly sliced into bright green and white rings.

Equipment

  • 1 Medium Saucepan Used for steeping the dashi broth.
  • 1 Fine Mesh Strainer Essential for removing the kombu and bonito flakes.
  • 1 Small Whisk Used to dissolve the miso paste smoothly.

Method
 

Making the Soup
  1. Place 4 cups (960ml) of water and 1 piece (10g) of dried kombu in a saucepan. Soak for 10 minutes, then heat over medium until just before boiling. Remove and discard the kombu.
  2. Bring the water to a gentle simmer. Add 1 cup (15g) of bonito flakes, simmer for 60 seconds, then remove from heat. Let sit for 3 minutes before straining the golden-brown dashi stock into a bowl.
  3. Soak 1 tbsp (5g) of dried wakame seaweed in cold water for 5 minutes until translucent and dark green. Drain, squeeze out excess moisture, and set aside.
  4. Return the strained dashi to the saucepan over medium-low heat. Place 3 tbsp (45g) of awase miso paste in a ladle, whisk with a little hot dashi until smooth, and stir it back into the pot.
  5. Reduce heat to low. Gently add the cubed silken tofu and rehydrated wakame to the cloudy miso broth. Warm for 1-2 minutes without boiling, then garnish with sliced scallions and serve.

Notes

Never boil the soup once the miso paste is added, as high heat destroys the delicate flavors and causes separation.
If you are sensitive to sodium, start with 2 tablespoons of miso paste and taste before adding the third.