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Chef John's Authentic Miso Soup

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PREP TIME
20 min
COOKING TIME
20 min
TOTAL TIME
80 min
SERVINGS
4 servings
Lunch Dinner Soup Japanese
Chef John's Authentic Miso Soup
Ingredients
  • 6 cups cold water
  • 1/2 ounce dried kombu (dried kelp)
  • 2 cups lightly packed dried bonito flakes
  • 7 ounces silken tofu, drained and cut into 1/2-inch cubes
  • 4 tablespoons white miso
  • 2 tablespoons red miso
  • dried wakame seaweed flakes
  • shredded wakame or hijiki seaweed (soaked in water until soft)
  • 2 green onions, thinly sliced, plus more to garnish
Instructions
1
Gather all the necessary ingredients before commencing with the recipe.
2
Fill a saucepan with cold water and add kombu, allowing it to soak for 30 minutes.
3
Place the saucepan over medium heat on the stove and wait until the water starts to gently boil. Turn off the heat, carefully remove kombu with a strainer, and squeeze any remaining liquid back into the pan before discarding it.
4
Re-ignite the heat to a medium-high setting and bring the liquid to a gentle simmer. Stir in the bonito flakes, then turn off the heat and let it sit for 10 minutes. This liquid is referred to as "dashi" and should be strained and reserved for later use.
5
Transfer the dashi into a saucepan over medium heat. Add pre-soaked, shredded seaweed, soy sauce, and green onions to the pan. Bring the mixture to a gentle simmer, then reduce the heat to low.
6
Place a small strainer over the pan and add miso paste. Submerge the strainer halfway into the hot dashi, stirring slowly until all the miso has dissolved and passed through into the soup.
7
Add tofu to the pan and continue cooking on low until it is heated through, approximately 2 minutes. Taste and season with additional soy sauce if required.
8
Serve the soup immediately, garnished with sliced green onions on top.