📝 About This Recipe
Experience the soul-soothing essence of Japanese home cooking with this authentic Miso Soup, a cornerstone of the 'Ichiju Sansai' dining tradition. This dairy-free delicacy balances a deeply savory dashi broth with the delicate, velvet-like texture of silken tofu and the mineral richness of rehydrated wakame seaweed. It is a masterclass in balance, offering a warm, probiotic-rich embrace that is both light enough for an appetizer and satisfying enough for a breakfast staple.
🥗 Ingredients
The Dashi Base (Stock)
- 4 cups Water (filtered water is preferred for the cleanest flavor)
- 1 piece Kombu (dried kelp, approximately 4x4 inches; do not wash off the white powder)
- 2 cups Katsuobushi (tightly packed dried bonito flakes)
The Body
- 1 block Silken Tofu (approx. 12-14 oz, drained and cut into 1/2 inch cubes)
- 2 tablespoons Dried Wakame Seaweed (will expand significantly when hydrated)
The Miso Paste
- 2 tablespoons White Miso Paste (Shiro Miso) (for a sweeter, milder profile)
- 1 tablespoon Red Miso Paste (Aka Miso) (for a deeper, fermented punch)
Garnish & Aromatics
- 2 stalks Green Onions (finely sliced on a bias)
- 1/2 teaspoon Toasted Sesame Oil (optional, for a nutty aroma)
- 1 pinch Shichimi Togarashi (Japanese seven-spice powder for a hint of heat)
👨🍳 Instructions
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1
Place the dried wakame seaweed in a small bowl of room temperature water and let it soak for 5-10 minutes until soft and expanded; drain and set aside.
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2
Gently wipe the kombu with a damp cloth to remove grit, but leave the white crystalline powder (mannitol) as it provides intense umami.
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3
In a medium saucepan, combine the 4 cups of water and the kombu. Heat over medium-low heat until the water just begins to simmer.
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4
Just before the water reaches a rolling boil, remove the kombu with tongs. Allowing it to boil will make the broth bitter and slimy.
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5
Increase the heat to medium-high. Once boiling, add the katsuobushi (bonito flakes) and let it boil for exactly 30 seconds.
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6
Turn off the heat and let the flakes sink to the bottom of the pot, which takes about 2-3 minutes; this ensures maximum flavor extraction without clouding the dashi.
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7
Strain the dashi through a fine-mesh sieve lined with cheesecloth into a clean pot, discarding the solids. You should have a clear, golden-hued liquid.
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8
Bring the clear dashi back to a very gentle simmer over medium heat.
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9
Carefully add the cubed silken tofu and the rehydrated wakame to the pot. Simmer for 1-2 minutes just until the tofu is heated through.
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10
Place the white and red miso pastes into a small ladle or bowl. Ladle about 1/2 cup of the hot dashi into the miso.
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11
Whisk the miso and dashi together with a small whisk or chopsticks until completely smooth and no clumps remain.
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12
Turn off the heat entirely. Pour the dissolved miso mixture back into the pot and stir gently to combine.
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13
Ladle the soup into individual bowls, ensuring everyone gets a generous portion of tofu and seaweed.
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14
Top with freshly sliced green onions and a tiny drop of toasted sesame oil if desired.
💡 Chef's Tips
Never boil the soup after adding the miso paste, as high heat destroys the delicate aromatics and beneficial probiotics. For a vegan version, replace the katsuobushi with 2-3 dried shiitake mushrooms soaked in the water overnight with the kombu. Use a 'miso strainer' or a simple ladle-and-whisk technique to ensure the paste dissolves perfectly without leaving salty clumps. Mixing different types of miso (Awase) creates a more complex and professional-grade flavor profile than using just one type. Silken tofu is traditional for its mouthfeel, but firm tofu can be used if you prefer a heartier, more structural bite.
🍽️ Serving Suggestions
Serve alongside a bowl of fluffy steamed short-grain white rice for a traditional Japanese breakfast. Pair with a piece of Salted Grilled Salmon (Shaké Shioyaki) for a complete protein-rich meal. Enjoy as a light starter before a main course of Vegetable Tempura or Sushi. Serve with a side of Tsukemono (Japanese pickled vegetables) to provide a crunchy, acidic contrast to the savory soup. Accompany with a hot cup of Genmaicha (brown rice green tea) to enhance the toasted, earthy notes of the miso.