📝 About This Recipe
Experience the soul-soothing essence of Japanese home cooking with this deeply savory, sugar-free miso soup. Built upon a foundation of 'Ichiban Dashi'—a clear, unsweetened broth of kombu and katsuobushi—this recipe celebrates the pure, unadulterated flavors of fermentation. It is a probiotic powerhouse that balances the earthy richness of red miso with the delicate silkiness of tofu and the oceanic brightness of wakame seaweed.
🥗 Ingredients
The Unsweetened Dashi Base
- 5 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 (loosely packed dried bonito flakes)
Soup Components
- 1/2 block Silken Tofu (approximately 7 ounces, cut into 1/2-inch cubes)
- 1 tablespoon Dried Wakame Seaweed (will expand significantly when hydrated)
- 3 tablespoons Red Miso Paste (ensure it is organic and contains no added sugars or dashi stock)
- 1 tablespoon White Miso Paste (adds a mellow sweetness without actual sugar)
- 4 pieces Shiitake Mushrooms (fresh, stems removed and thinly sliced)
Garnish and Finishing
- 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 powder for a hint of heat)
👨🍳 Instructions
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1
Gently wipe the kombu with a damp cloth to remove any grit, but leave the white crystalline powder (mannitol) as it provides essential umami.
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2
Place the 5 cups of water and the kombu in a medium heavy-bottomed pot. Let it soak for at least 30 minutes at room temperature to extract the flavors.
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3
Place the pot over medium-low heat. Slowly bring the water to a simmer. Just before the water reaches a rolling boil, remove the kombu with tongs. Boiling the kombu can make the dashi bitter and slimy.
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4
Once the kombu is removed, bring the liquid to a brief boil, then add the katsuobushi (bonito flakes). Let the liquid boil for only 30 seconds.
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5
Turn off the heat and let the bonito flakes sink to the bottom of the pot, which should take about 2-3 minutes. This ensures a clear, golden broth.
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6
Strain the dashi through a fine-mesh sieve lined with cheesecloth or a paper towel into a clean bowl. Do not squeeze the flakes, as this will cloud the broth. Discard or compost the solids.
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7
Return the strained dashi to the pot and bring to a gentle simmer over medium heat. Add the sliced shiitake mushrooms and cook for 2-3 minutes until softened.
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8
Add the cubed silken tofu and the dried wakame seaweed to the pot. Simmer for another 1-2 minutes until the tofu is heated through and the wakame has unfurled.
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9
Place the miso pastes into a small bowl or a miso strainer. Ladle about 1/2 cup of the hot dashi into the bowl with the miso.
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10
Whisk the miso and dashi together until completely smooth and no lumps remain. This step is crucial for a velvety texture.
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11
Turn the heat to the lowest setting or turn it off entirely. Pour the miso slurry back into the pot. Stir gently to combine.
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12
Never let the soup boil once the miso has been added, as high heat kills the beneficial probiotics and alters the delicate aroma.
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13
Ladle the hot soup into individual bowls, ensuring everyone gets a generous portion of tofu, mushrooms, and wakame.
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14
Garnish with a sprinkle of fresh scallions, a tiny drop of toasted sesame oil, and a dash of shichimi togarashi if desired. Serve immediately.
💡 Chef's Tips
Use a blend of red (Aka) and white (Shiro) miso for 'Awase' miso, which provides the most complex flavor profile without needing sugar. Always remove the kombu just before the water boils to prevent the broth from becoming 'fishy' or viscous. For the best probiotic benefits, ensure the soup is below 160°F (70°C) when you stir in the miso paste. Store leftover dashi in the fridge for up to 3 days, but always add fresh miso just before serving for the best taste. If you want a vegan version, replace katsuobushi with 3-4 dried shiitake mushrooms soaked in the water along with the kombu.
🍽️ Serving Suggestions
Serve alongside a bowl of steamed brown rice or cauliflower rice for a light, sugar-free meal. Pairs beautifully with a side of salt-grilled mackerel (Saba Shioyaki) or grilled salmon. Accompany with a side of Sunomono (Japanese cucumber salad) made with rice vinegar and stevia or monk fruit instead of sugar. Serve as a warm starter before a main course of Sashimi or Chirashi bowls. Enjoy with a cup of hot Genmaicha (brown rice green tea) to complement the toasted notes of the dashi.