Learn how to make traditional miso soup with this easy 6-ingredient recipe!
- 6 cups water
- 1 (.5 grams or 1/4 cup) packet bonito flakes (*or see alternatives below)
- 1/4 cup white shiro miso (soybean paste)
- 6 ounces silken soft tofu, cut into 1/4-inch cubes
- 1/2 cup dried wakame
- 3–4 green onions, thinly sliced
- First, begin by making your dashi broth. In a large saucepan, bring the water to a boil over high heat. Once it reaches a simmer, reduce heat to medium-low, and then stir in the bonito flakes. Simmer for about 5 minutes, or until most of the flakes sink to the bottom of the pan. Then strain out the flakes, and return the pan with the broth to the stove.
- In a separate small bowl, add the miso paste along with 1/2 cup of the dashi broth. Whisk together until smooth. Then add the miso back to the saucepan with the rest of the broth.
- Add the tofu, wakame and green onions to the broth, and gently stir to combine. Increase the heat to medium-high, and continue cooking for about 5 minutes, or until the soup reaches a simmer. Then remove from heat and serve immediately, topped with extra green onions if desired.
*If bonito (katsuobushi) flakes are unavailable, don’t fear, you have a few options. You can either:
- Just use water, without any fish flavoring. (The other ingredients will still flavor the broth considerably.)
- Use any other kind of homemade or store-bought fish stock.
- Use chicken or vegetable stock (with a few drops of fish sauce stirred in, if you have it).
- Use instant dashi granules (kind of like bouillon — but look out, many brands include MSG).
Also, if you would like to use dried wakame (instead of nori), just soak it in warm water for 10 minutes before adding to the recipe.
Adapted from Use Real Butter.