This authentic Japanese miso shiru (soup) recipe starts with a good dashi (broth). Traditionally served at every meal of the day, miso soup is still a staple dish in Japan. Each family has their own favorite miso soup recipe and it is packed with family traditions.
Watch VIDEO on how to make this recipe.
Ingredients (makes about 4 servings):
Water 6 cups
Dried kelp (konbu) About 2-4 inches (5cm) long
Bonito flakes 3-4 grams (1 package of dried bonito flakes)
Miso* 2-3 tablespoons
Tofu 6-7 oz (about a half of a package)
Dried wakame seaweed generous 1 teaspoon
Wipe off the white coating of kelp (konbu). Fill a pot with 6 cups of water and soak the kelp for about 1/2 hour. (Heat OFF)
Take the kelp out of the pot and turn on the heat to medium high.
Add bonito flakes and bring them to simmer for about 5 minutes, then scoop out the flakes with a strainer. This is your basic broth.
In a small bowl with about 1/4 cup of water, add dried wakame seaweed. Once the wakame opens up, discard water.
Cut tofu into small cubes.
If you are adding vegetables such as onion, potato, radish, eggplant, etc, this is when you add those ingredients to the broth.
When the vegetables are cooked, lower the heat. Add miso by using a strainer and a spoon to completely dissolve it.
Add cut tofu and wakame seaweed.
Do not boil water once you add miso. This will destroy the flavor! You may garnish the soup with finely chopped scallion when you are finished.
*Red miso has more robust flavor, while white miso gives a sweeter taste.
Suggested things to add to your miso soup:
Tofu / Seaweed (wakame) / Potatoes / Eggplant / Onion / Littleneck clams (make sure to soak clams in salted water before you cook)
Purchase Miso Soup Starter Kit here. Starter kit includes one package of bonito flakes and one piece of kelp.