Traditional Miso Soup with Kombu and Bonito Dashi

Name: Traditional Miso Soup with Kombu and Bonito Dashi
Prep time: 10 min
Cook time: 15 min
Total time: 55 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 10 gram kombu (dried kelp); 4 cup water; 15 gram bonito flakes (or 3 dried shiitake mushrooms for vegan); 1/4 cup miso paste (white or red); 100 gram silken tofu (cubed); 2 tablespoon wakame (dried seaweed, rehydrated); 2 scallions (sliced)

55 min 4 servings Easy

All Recipes

Savoury miso soup with authentic dashi from kombu and bonito, enriched with tofu, wakame, and scallions.

Prep

10 min

Cook

15 min

Total

55 min

Servings

Difficulty

Easy

Miso soup is a cornerstone of Japanese cuisine, cherished for its simple yet profound umami flavours. The heart of this dish is the dashi, a delicate broth traditionally made from kombu (dried kelp) and bonito flakes (dried fish flakes). This combination provides a savoury depth that balances perfectly with the subtle sweetness of miso paste. Miso soup is often enjoyed at the start of a meal in Japan, but it can also be a comforting snack or light meal on its own. The addition of silky tofu, rehydrated wakame seaweed, and vibrant scallions transforms this humble soup into a nourishing experience.

Instructions

Prepare the kombu dashi

Combine the kombu and water in a saucepan. Let it soak for at least 30 minutes to extract the flavour.

Pro tip: For a deeper flavour, soak the kombu overnight in the fridge.

Heat the dashi

Slowly bring the kombu and water to a gentle simmer over medium heat. Remove the kombu just before the water starts to boil.

Pro tip: Avoid boiling the kombu as it can turn the broth bitter.

Add bonito flakes

Remove from heat, add the bonito flakes, and let them steep for 5 minutes. Strain the broth into a clean pot.

Pro tip: For a vegan dashi, add shiitake mushrooms in place of bonito flakes.

Reheat the dashi

Return the strained dashi to the stove and gently heat to a simmer, but do not boil.

Add miso paste

Remove the pot from heat. Dissolve the miso paste in a ladleful of warm dashi, then return it to the pot. Stir well.

Pro tip: Whisking miso off the heat preserves its delicate flavours.

Finish the soup

Add the tofu cubes, rehydrated wakame, and sliced scallions to the pot. Serve immediately.

Pro tip: Gently stir to avoid breaking the tofu cubes.

💡

Tips & Tricks

Do not boil the miso paste; whisk it off the heat to preserve its flavour.
Soak kombu for at least 30 minutes for a richer dashi.
Use fresh soft tofu for the best texture.
For a vegan option, substitute bonito flakes with dried shiitake mushrooms.

Frequently Asked Questions

How to make miso soup?

Start with a dashi broth from kombu and bonito, then add miso paste, tofu, wakame, and scallions.

What is dashi broth?

Dashi is a Japanese broth made from kombu (seaweed) and bonito flakes, used as a base for miso soup.

Can I make vegan miso soup?

Yes, use kombu and dried shiitake mushrooms for the dashi instead of bonito flakes.

Why shouldn't miso boil?

Boiling miso kills its beneficial enzymes and alters the flavour, so always dissolve it off the heat.

What type of miso paste should I use?

White miso is mild and sweet, while red miso is stronger. Choose based on your taste preference.

How long can I store miso soup?

Store miso soup in the refrigerator for up to two days, reheating gently without boiling.

Serving Suggestions

Serve this traditional miso soup as an appetizer or a light meal. It pairs wonderfully with a bowl of steamed rice or alongside sushi. For a make-ahead option, prepare the dashi and store it in the refrigerator for up to three days, adding the miso paste and other ingredients just before serving. If you have leftovers, store the soup in an airtight container in the refrigerator for up to two days. Reheat gently, ensuring the soup does not boil, to maintain the integrity of the miso flavour.

Nutrition per serving

Calories

Protein

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