📝 About This Recipe
A cornerstone of Japanese washoku, this miso soup is a masterclass in the power of fermented seasonings. This recipe centers on a handcrafted dashi broth that provides a smoky, oceanic foundation for the complex, salty-sweet profile of fermented soybean paste. Featuring delicate cubes of silken tofu and tender wakame seaweed, it is a soul-warming bowl that balances probiotic benefits with deep, savory satisfaction.
🥗 Ingredients
The Dashi (Base Stock)
- 4 cups Water (filtered is preferred for a cleaner taste)
- 1 piece Kombu (Dried Kelp) (approximately 4x4 inches; do not wash off the white powder)
- 2 cups Katsuobushi (Dried Bonito Flakes) (tightly packed)
The Fermented Seasoning
- 2 tablespoons White Miso (Shiro Miso) (for a mellow, sweet undertone)
- 1 tablespoon Red Miso (Aka Miso) (for deep, fermented richness and color)
Soup Components
- 7 ounces Silken Tofu (half a standard block, cut into 1/2-inch cubes)
- 1 tablespoon Dried Wakame Seaweed (will expand significantly when hydrated)
Aromatics and Garnish
- 2 stalks Scallions (finely sliced on a bias)
- 1/4 teaspoon Toasted Sesame Oil (optional, for a nutty aroma)
- 1 pinch Shichimi Togarashi (Japanese seven-spice for a hint of heat)
👨🍳 Instructions
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1
Begin by preparing the dashi. Place the water and the kombu piece in a medium saucepan. Let it soak for at least 30 minutes at room temperature to extract the initial glutamates.
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2
Place the saucepan over medium heat. Watch closely; just as the water begins to simmer and small bubbles form at the edges, remove the kombu with tongs. Do not let it boil, or the stock will become slimy and bitter.
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3
Bring the water to a full boil, then immediately add the katsuobushi (bonito flakes). Let the liquid boil for only 30 seconds.
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4
Turn off the heat and allow the bonito flakes to sink to the bottom of the pot, which takes about 2 to 3 minutes. This ensures a clear, golden broth.
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5
Strain the dashi through a fine-mesh sieve lined with paper towels or cheesecloth into a clean pot. Discard the solids. You now have authentic Awase Dashi.
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6
Place the dried wakame in a small bowl of water for 5 minutes to rehydrate. Drain well and set aside.
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7
Gently cut the silken tofu into uniform 1/2-inch cubes. Handle with care as silken tofu is very fragile.
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8
Bring the strained dashi back to a very gentle simmer over medium-low heat. Add the hydrated wakame and the tofu cubes.
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9
Allow the tofu to heat through for about 1-2 minutes. Do not let the soup reach a rolling boil, as this can break the delicate tofu.
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10
Place the white and red miso pastes into a small fine-mesh strainer. Submerge the bottom of the strainer into the warm dashi.
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11
Use a whisk or spoon to rub the miso through the strainer into the soup. This technique, called 'Miso-koshi', ensures there are no clumps and the soup is perfectly smooth.
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12
Immediately turn off the heat once the miso is incorporated. Never boil miso, as it destroys the delicate aromatics and healthy probiotics.
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13
Taste the soup. If you prefer a saltier profile, whisk in another teaspoon of red miso.
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14
Ladle the soup into pre-warmed bowls, ensuring each guest gets a fair share of tofu and wakame.
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15
Top with a generous sprinkle of fresh scallions, a drop of sesame oil if desired, and a dash of shichimi togarashi for a professional finish.
💡 Chef's Tips
Always use a mix of red and white miso (Awase Miso) for the most balanced flavor profile. Never boil the soup after the miso has been added; high heat kills the beneficial enzymes and dulls the flavor. For a vegan version, swap the katsuobushi for a dried shiitake mushroom dashi. If your miso is very fresh, start with less and add more to taste, as the saltiness varies by brand and age. Ensure the scallions are sliced as thinly as possible to provide a delicate aromatic crunch without overpowering the soup.
🍽️ Serving Suggestions
Serve as a traditional breakfast alongside steamed rice and grilled salted salmon. Pair with a crisp glass of chilled Junmai Ginjo sake to complement the salty umami. Serve as a light starter before a main course of vegetable tempura or chicken teriyaki. Accompany with a side of Japanese pickles (tsukemono) to cleanse the palate between sips. Enjoy as a soothing late-night snack to aid digestion and promote relaxation.