Miso Soup

Method

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1. Soak the kombu in the cold water for 20 minutes, then set over medium-low heat and bring it slowly to just below a simmer, about 15 minutes. Remove the kombu the moment small bubbles appear at the edge — boiling it turns the dashi slimy and bitter.

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2. Bring the water to a brief boil, take off the heat, add the katsuobushi and let it steep for 2 minutes until the flakes sink.

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3. Strain through a fine sieve without pressing the flakes, which would cloud the broth.

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4. Soak the wakame in cold water for 5 minutes until it unfurls, then drain.

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5. Return the dashi to the pan and warm to a bare steam. Add the tofu and wakame and heat through for 2 minutes.

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6. Take the pan off the heat. Put the miso in a ladle, add a little hot broth and whisk with chopsticks until smooth, then stir it back into the pot.

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7. Serve immediately, scattered with spring onion. Never let it boil after the miso goes in.

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Chef’s Tips

• Keep the spent kombu and katsuobushi to make a second, weaker dashi for cooking rice or vegetables.
• Red miso is saltier and more assertive; start with two-thirds the quantity and adjust.
• Instant dashi powder is a legitimate shortcut used in Japanese homes daily — use 1 teaspoon per 400 ml.

Pairing Suggestions

• Green tea
• Serve with rice and grilled fish as a traditional breakfast
• Precedes almost any Japanese main

Storage & Reheating

Dashi keeps 4 days refrigerated and freezes 2 months. Finished miso soup is best fresh; reheat gently without boiling.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.