International Cuisine > Cooking Techniques Across Cultures > Fermentation (International) > Miso (Japanese)

Authentic Homemade Miso Soup

Learn to create a flavorful and comforting miso soup from scratch. This recipe guides you through the process of making your own dashi (broth) and incorporating miso paste for a truly authentic Japanese culinary experience.

Prep Time
10 minutes
Cook Time
20 minutes
Servings
4
Ingredients
  • 4 cups Water
  • 4 inch piece Kombu (dried kelp)
  • 1/2 cup Katsuobushi (dried bonito flakes)
  • 2 tablespoons Miso paste (red or white)
  • 1/2 cup Tofu (firm or silken), cubed
  • 2 tablespoons Wakame seaweed (dried)
  • 2 tablespoons Green onions, thinly sliced

Making the Dashi Broth

Combine water and kombu in a pot. Let it soak for at least 30 minutes (or up to a few hours) to infuse the water with kombu flavor. This soaking process is crucial for a good dashi.

Heating the Dashi

Place the pot over medium heat. Just before the water boils, remove the kombu (this prevents the soup from becoming bitter). Discard the kombu or save it for another use.

Adding Bonito Flakes

Bring the dashi to a boil, then remove from heat. Add the katsuobushi (bonito flakes). Let the flakes steep for about 5 minutes. This step extracts the umami flavor from the bonito flakes.

Straining the Broth

Strain the dashi through a fine-mesh sieve or cheesecloth-lined strainer to remove the bonito flakes. Discard the flakes (or save them for a stir-fry or other dish).

Preparing the Miso

In a small bowl, whisk together a small amount of the warm dashi with the miso paste until smooth. This prevents clumps of miso from forming in the soup.

Combining Ingredients

Return the dashi to the pot and place over low heat. Do not boil. Gently stir in the miso mixture. Add the cubed tofu and dried wakame seaweed. Let it simmer gently for about 5 minutes, or until the wakame is rehydrated.

Serving the Soup

Ladle the miso soup into bowls. Garnish with sliced green onions. Serve immediately. The soup is best enjoyed fresh and should not be boiled after the miso is added, as this can alter the flavor.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an estimate and can vary based on specific ingredients and preparation methods.
Calories: ~35kcal
Protein: ~3g
Fat: ~1.5g
Carbohydrates: ~3g

Other Considerations for Nutrition

Miso paste contains sodium. Adjust amount used based on dietary needs. Tofu adds protein and calcium. Wakame seaweed is a good source of iodine.

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FAQ

  • Can I use a different type of miso?

    Yes, you can use different types of miso based on your preference. White miso (shiro miso) is milder and sweeter, while red miso (aka miso) is bolder and saltier. Experiment to find your favorite.
  • Can I add other vegetables to the soup?

    Absolutely! Common additions include mushrooms, spinach, carrots, and daikon radish. Add them to the soup along with the tofu and wakame.
  • Where can I find kombu and katsuobushi?

    These ingredients can typically be found in Asian grocery stores or online retailers specializing in Japanese ingredients.