📝 About This Recipe
This quintessential Japanese comfort food is the backbone of any Izakaya experience, offering a delicate balance of earthy, salty, and savory flavors. Unlike instant versions, this recipe utilizes a scratch-made Awase Dashi—a golden broth of kombu and bonito flakes—to provide a deep, sophisticated foundation. Each sip delivers the probiotic richness of fermented miso, complemented by the silky texture of silken tofu and the gentle crunch of fresh scallions.
🥗 Ingredients
The Dashi (Base Broth)
- 4 cups Water (filtered water is preferred for clarity)
- 1 piece Kombu (dried kelp, approximately 4x4 inches)
- 2 cups Katsuobushi (loosely packed dried bonito flakes)
The Miso Blend
- 2 tablespoons White Miso (Shiro Miso) (for sweetness and creamy texture)
- 1 tablespoon Red Miso (Aka Miso) (for deep, fermented richness)
Soup Components
- 1/2 block Silken Tofu (cut into 1/2-inch cubes)
- 1 tablespoon Dried Wakame Seaweed (will expand significantly when hydrated)
- 3-4 pieces Shiitake Mushrooms (fresh, thinly sliced)
Garnish and Finish
- 2 stalks Scallions (thinly sliced on a bias)
- 1 pinch Shichimi Togarashi (Japanese seven-spice for a subtle kick)
👨🍳 Instructions
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1
Begin by gently wiping the kombu with a damp cloth to remove any grit, but do not scrub off the white powder (mannitol), as it contains concentrated umami.
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2
Place the 4 cups of water and the kombu in a medium saucepan. Let it soak for at least 15 minutes before turning on the heat to allow the kelp to soften.
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3
Set the heat to medium-low. Slowly bring the water to a near-simmer. Just before the water starts to boil, remove the kombu with tongs; boiling the kombu can make the broth bitter and slimy.
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4
Add the sliced shiitake mushrooms to the broth and let them simmer for 3-4 minutes until tender and fragrant.
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5
Increase the heat to medium-high. Once boiling, add the katsuobushi (bonito flakes). Let the liquid boil for only 30 seconds, then immediately turn off the heat.
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6
Allow the bonito flakes to sink to the bottom of the pot, which takes about 2-3 minutes. This ensures maximum flavor extraction without overcooking the delicate flakes.
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7
Strain the dashi through a fine-mesh sieve lined with paper towels or a cheesecloth into a clean pot. Discard the solids (or save them for furikake).
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8
Place the clean dashi back on the stove over low heat. Add the dried wakame seaweed and let it rehydrate for about 2 minutes.
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9
Gently slide the cubed silken tofu into the broth. Heat until the tofu is warmed through, but do not let the broth reach a rolling boil.
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10
Place the white and red miso pastes into a small bowl or a miso strainer. Ladle about 1/2 cup of the warm dashi into the bowl with the miso.
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11
Whisk the miso and broth together until completely smooth and no clumps remain. This 'tempering' step ensures the miso incorporates evenly into the soup.
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12
Turn off the heat entirely. Pour the miso mixture back into the main pot and stir gently to combine. Never boil the soup once the miso is added, as high heat destroys the delicate probiotics and floral aromas.
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13
Ladle the soup into individual bowls, ensuring each person gets a generous portion of tofu, mushrooms, and wakame.
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14
Garnish with a handful of fresh scallions and a sprinkle of shichimi togarashi for a professional Izakaya presentation.
💡 Chef's Tips
Never boil the soup once the miso paste has been added; boiling kills the healthy enzymes and ruins the complex flavor profile. For the best results, use a combination of red and white miso (Awase) to achieve a balanced profile of sweetness and depth. If you are short on time, you can use high-quality dashi powder, but reduce the amount of miso used as the powder often contains salt. Always cut silken tofu into small, uniform cubes to ensure they warm through quickly without breaking apart. Soak your scallions in ice water for 5 minutes before serving to make them extra crisp and remove any harsh onion bite.
🍽️ Serving Suggestions
Serve alongside a plate of salty, charred Edamame for a classic Izakaya starter. Pairs beautifully with a chilled glass of dry Junmai Sake to cut through the richness of the miso. Accompany with a side of steamed short-grain Japanese rice and pickles (Tsukemono) for a light, traditional meal. Serve as a palate cleanser between courses of Yakitori (grilled chicken skewers). Add a few drops of toasted sesame oil at the very end for an extra layer of nutty aroma.