20-Minute Flavorful Miso Soup
A soothing bowl of miso soup featuring silken tofu, tender seaweed, and a flavorful dashi broth. Quick, light, and packed with plant-based protein, this soup is perfect as a starter or a simple meal anytime.
Equipment
- 1 Small saucepan
- 1 Fine-Mesh Strainer
- 1 measuring cup or medium bowl
- Knife
- Cutting board
- Whisk or chopsticks
Ingredients
- 2 cups water
- 1 2x2-inch piece dried kombu
- 1 cup loosely packed katsuobushi dried bonito flakes, ~5 g
- 2 teaspoons dried wakame optional
- 1 –2 scallions thinly sliced (~2 tablespoons)
- 4 ounces soft tofu cut into ½-inch cubes (~½ cup)
- 2 tablespoons miso paste white or red
Instructions
- Prepare Kombu Infusion: Start by placing 2 cups of water in a small saucepan. Gently add a 2x2-inch piece of dried kombu (edible kelp) into the water. Heat over medium heat, taking care not to let the water boil, as high heat can make the kombu bitter. Watch closely and remove the kombu right before tiny bubbles start to appear along the bottom edges. You now have a flavorful base called kombu broth.
- Steep Katsuobushi (Bonito Flakes): Add 1 cup loosely packed katsuobushi (dried bonito flakes) to the kombu-infused water. Return the saucepan to medium heat and allow it to gently simmer for exactly one minute. Turn off the heat and let the bonito flakes steep for a few minutes. This will infuse the broth with a rich, smoky, umami flavor that forms the heart of your dashi.
- Hydrate Wakame (Optional): If using dried wakame, place 2 teaspoons into a small bowl and cover with cold water. Let it sit for 3–5 minutes until the seaweed softens and expands. Drain and set aside. Rehydrating the wakame ensures it has a tender texture and releases its subtle, briny flavor into the soup later.
- Prepare Fresh Ingredients: While the broth is steeping, thinly slice 1–2 scallions until you have about 2 tablespoons. Carefully cut 4 ounces of soft tofu into uniform ½-inch cubes (approximately ½ cup). Preparing these ingredients ahead of time ensures a smooth workflow and helps maintain the delicate texture of the tofu when it’s added to the hot soup later.
- Strain the Dashi Broth: Place a fine-mesh strainer over a liquid measuring cup or medium bowl. Pour the kombu-bonito mixture through the strainer to separate the solids from the liquid. Press gently to extract as much flavor as possible from the bonito flakes. Discard or save the kombu and bonito flakes for another use (such as seasoning or salad). Your clear, aromatic dashi broth is now ready.
- Reheat Dashi: Return the strained dashi broth to the saucepan and bring it back to a gentle simmer over medium heat. Avoid a rolling boil, as it can affect the delicate flavor. Once the broth is steaming, turn off the heat. Maintaining the gentle temperature is crucial to preserve the nuanced taste of the miso.
- Incorporate Miso Paste: Place 2 tablespoons of miso paste (white for mild or red for stronger flavor) into a fine-mesh strainer. Hold the strainer over the warm dashi and press the miso through using a whisk or chopsticks until it fully dissolves into the broth. This technique prevents clumps and ensures a smooth, consistent soup. Any remaining solids in the strainer can be discarded.
- Add Tofu, Wakame, and Scallions: Gently add the tofu cubes, rehydrated wakame, and sliced scallions to the miso-infused broth. Stir very gently to avoid breaking the tofu. The tofu absorbs the umami-rich broth, while the wakame and scallions add color, texture, and subtle vegetal notes.
- Serve Warm: Ladle the miso soup into bowls immediately. Serve hot for the best flavor, aroma, and texture. This soup is best enjoyed fresh, as reheating repeatedly can alter the delicate miso taste. Optionally, garnish with extra scallions or a sprinkle of toasted sesame seeds for added visual appeal and flavor.
- Optional Adjustments and Tips: Taste the soup and adjust the seasoning if needed. For a slightly richer flavor, add a touch more miso paste, but avoid boiling afterward. For a vegan version, simply skip the bonito flakes and rely on kombu and wakame for depth of flavor. This flexible recipe adapts beautifully to personal taste while keeping the nutritional benefits intact.
Notes
- Always heat kombu gently: Boiling can release bitterness and reduce the subtle umami flavor.
- Miso paste should never boil: Add it off-heat to preserve flavor and probiotics.
- Tofu consistency matters: Silken or soft tofu works best, but firm tofu can be used if you prefer more texture.
- Customization is easy: Swap scallions for chives, or add mushrooms, spinach, or carrots for extra nutrition.
- Vegan option: Simply skip katsuobushi; the kombu and wakame provide depth without animal products.
