Ingredients
Equipment
Method
- Soak the Kombu Combine cold water and kombu in a large saucepan. Let it soak for 30 minutes to extract those essential umami flavors that make authentic dashi broth.
- Prepare the Dashi Broth Heat to medium-low until water almost simmers. Remove kombu with tongs, then add bonito flakes when water reaches a simmer. Turn off heat and let flakes soak for 2 minutes for lighter flavor, or up to 10 minutes for intense umami.
- Strain the Dashi Broth Line a fine-mesh strainer with paper towel. Slowly pour broth through strainer into another bowl, removing all bonito flakes. Avoid pressing the flakes to prevent bitterness. Return clean broth to saucepan.
- Heat the Tofu Add cubed tofu and half the scallions to broth. Cook over medium-high heat until boiling. Add wakame seaweed and turn off heat immediately.
- Add the Miso Place miso paste in a fine-mesh strainer and lower into hot broth. Use chopsticks or fork to whisk miso until completely dissolved. This prevents lumps and ensures smooth, silky texture.
- Final Heating and Serving Heat soup over medium-high until it almost reaches a simmer, then remove from heat. Never let miso soup boil as it destroys the delicate flavors. Serve warm garnished with remaining scallions.
Nutrition
Notes
The secret to perfect Miso Soup lies in respecting the miso paste and never letting it boil. This creates that authentic Japanese comfort that warms your soul, bringing families together around bowls of nourishing tradition that taste like pure love.