📝 About This Recipe
A cornerstone of the traditional Japanese breakfast, this miso soup is a soul-warming elixir designed to awaken the senses gently. This recipe utilizes a deeply savory dashi base infused with umami-rich kombu and katsuobushi, providing a sophisticated backdrop for cubes of velvet-soft silken tofu. It is a light yet restorative dish that balances the salty depth of fermented soybean paste with the fresh brightness of scallions.
🥗 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)
- 1 cup Katsuobushi (tightly packed dried bonito flakes)
Soup Components
- 8 ounces Silken Tofu (cut into 1/2-inch delicate cubes)
- 1 tablespoon Dried Wakame Seaweed (will expand significantly when hydrated)
- 2 tablespoons White Miso Paste (Shiro miso; offers a sweeter, milder profile)
- 1 tablespoon Red Miso Paste (Aka miso; adds a deeper, fermented punch)
Garnish and Finish
- 2 pieces Scallions (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
-
1
Begin by preparing the dashi. Place the 4 cups of water and the piece of kombu in a medium saucepan. Let it soak for at least 30 minutes if time permits to extract maximum flavor.
-
2
Place the saucepan over medium heat. Watch closely; just as the water begins to simmer and small bubbles form around the edges, remove the kombu with tongs. Do not let it boil, or the stock may become bitter or slimy.
-
3
Increase the heat slightly to bring the liquid to a rolling boil. Once boiling, add the katsuobushi (bonito flakes) all at once.
-
4
Let the liquid boil for only 30 seconds, then immediately turn off the heat. Allow the flakes to sink to the bottom of the pot, which should take about 2-3 minutes.
-
5
Strain the dashi through a fine-mesh sieve lined with cheesecloth or a paper towel into a clean pot. Discard the solids; you now have a clear, golden 'Ichiban Dashi'.
-
6
Place the wakame seaweed in a small bowl of warm water for 5 minutes to rehydrate. Drain and set aside.
-
7
Bring the strained dashi back to a very gentle simmer over medium-low heat.
-
8
Carefully slide the silken tofu cubes into the dashi. Heat for 2-3 minutes until the tofu is warmed through. Handle gently to avoid breaking the delicate cubes.
-
9
Add the rehydrated wakame to the pot and stir once.
-
10
Place the 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.
-
11
Whisk the miso and dashi together until completely smooth and no clumps remain. This 'tempering' step ensures a velvety texture in the final soup.
-
12
Turn off the heat completely. Pour the dissolved miso mixture back into the pot. Stir gently to combine. Never boil the soup once the miso is added, as high heat destroys the probiotics and delicate aromatics.
-
13
Taste the soup. If you prefer a saltier profile, whisk in another teaspoon of miso using the same tempering method.
-
14
Ladle the soup into warm bowls, ensuring each serving has a generous portion of tofu and wakame.
-
15
Garnish with a sprinkle of fresh scallions, a drop of sesame oil, and a dusting of Shichimi Togarashi if desired. Serve immediately.
💡 Chef's Tips
Never boil the soup after adding the miso paste; it kills the beneficial cultures and alters the complex flavor profile. For a vegetarian version, use a 'shojin dashi' made from dried shiitake mushrooms and kombu instead of bonito flakes. Use silken tofu for the most authentic morning texture, but firm tofu works if you prefer a heartier bite. Mixing different types of miso (Awase style) provides a more balanced and professional flavor than using just one type. Store miso paste in the refrigerator in an airtight container with a piece of plastic wrap pressed against the surface to prevent oxidation.
🍽️ Serving Suggestions
Pair with a bowl of steamed short-grain white rice and a piece of grilled salted salmon (Shioyaki). Serve alongside a small plate of Japanese pickles (Tsukemono) to provide a crunchy, acidic contrast. Accompany with a tamagoyaki (Japanese rolled omelet) for a complete breakfast set. Enjoy with a cup of hot Genmaicha (brown rice green tea) to enhance the toasted, nutty notes. For a dim sum style morning, serve with steamed shrimp har gow or vegetable dumplings.