Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Miso Soup with Tofu and Kombu Dashi Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 8 reviews

Traditional Japanese Miso Soup with tofu, made from scratch using kombu and katsuobushi to create a rich Awase Dashi broth, enriched with soft silken tofu, wakame seaweed, and green onions. A comforting and umami-packed soup perfect for any meal.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

Dashi Stock

  • 4 cups water
  • 1 piece kombu (dried kelp) (⅓ oz, 10 g; approx. 4 x 4 inches or 10 x 10 cm)
  • 1 cup katsuobushi (dried bonito flakes) (packed; loosely packed 3 cups for stronger flavor)

Soup Ingredients

  • 7 oz soft/silken tofu (kinugoshi dofu), cut into ½-inch cubes
  • 4 Tbsp miso (approx. 1 Tbsp per cup of dashi)
  • 1 Tbsp dried wakame seaweed
  • 1 green onion/scallion, thinly sliced into rounds

Instructions

  1. Prepare Ingredients. Gather all ingredients and cut the green onion into thin rounds. Cut the soft tofu into ½-inch cubes and set aside for later use.
  2. Make Kombu Dashi. In a medium saucepan, add 4 cups of water and 1 piece of kombu. If possible, soak the kombu in water for 30 minutes to enhance flavor. Slowly heat on medium-low until just before boiling (about 10 minutes), then remove the kombu to prevent bitterness.
  3. Add Katsuobushi for Awase Dashi. Add 1 cup of katsuobushi (dried bonito flakes) to the kombu dashi, bring to a boil again. Reduce heat and simmer for 30 seconds, then turn off heat. Let katsuobushi settle for 10 minutes before straining through a fine mesh sieve to get clear Awase Dashi.
  4. Heat Dashi for Soup. Pour the strained dashi back into the saucepan. If using refrigerated dashi, gently heat to a slow boil (about 205°F/96°C) over medium heat and then turn off the heat to prevent overcooking.
  5. Dissolve Miso. Place 4 Tbsp miso into a ladle or fine-mesh miso strainer. Slowly add hot dashi into the ladle while stirring with chopsticks or a spoon to fully dissolve the miso without clumps, then mix it back into the pot.
  6. Add Tofu Carefully. Gently add the cubed silken tofu into the miso soup after the miso has fully dissolved, to avoid breaking the tofu pieces while stirring.
  7. Add Wakame and Green Onions. Sprinkle 1 Tbsp dried wakame and the chopped green onions into the soup just before serving to retain their fresh color and fragrance. Optionally, soak wakame separately to reduce saltiness.
  8. Serve Immediately. Ladle the miso soup into bowls and serve hot. Avoid boiling the soup after adding miso to preserve the delicate flavors and nutrients.
  9. Storage and Reheating Tips. Cool leftover soup to room temperature within 4 hours and refrigerate for up to 2 days. For longer storage, store dashi without miso and add miso just before serving. Freeze dashi without tofu for up to 2 weeks. Reheat gently over medium heat without boiling.
  10. Reuse Spent Ingredients. Store used kombu and katsuobushi in airtight containers in the fridge for up to a week or freezer for a month. Use them to make simmered kombu (kombu tsukudani) or homemade furikake (rice seasoning).

Notes

  • Do not wash kombu; leave the white powdery substance for umami flavor.
  • Remove kombu before boiling to avoid sliminess and bitterness.
  • Never boil miso soup once miso is added to preserve aroma and nutrients.
  • If concerned about salt, soak wakame separately to reduce its saltiness before adding to soup.
  • Use a ladle or miso strainer for easier miso dissolving and better texture.
  • Soft silken tofu is preferred for a delicate texture but handle gently to prevent breaking.
  • Warm leftover miso soup gently without boiling when reheating.
  • For vegetarian or vegan versions, make kombu dashi without katsuobushi or add dried shiitake mushrooms instead.
  • Author: Olivia
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Japanese
  • Diet: Vegetarian

Find it online: https://yourdailycook.com/miso-soup-with-tofu-and-kombu-dashi-recipe-2/