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Miso Soup with Tofu and Kombu Dashi Recipe

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4.3 from 10 reviews

This traditional Japanese Miso Soup recipe features a homemade Awase Dashi broth made from kombu (dried kelp) and katsuobushi (dried bonito flakes), combined with silken tofu, wakame seaweed, miso paste, and green onions. The slow simmering extracts rich umami flavors, resulting in a soothing soup perfect for any meal. This recipe can be adapted for vegan or vegetarian diets by omitting the bonito flakes and using kombu and shiitake mushrooms for the dashi.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

Dashi Stock

  • 4 cups water
  • 1 piece kombu (dried kelp), approximately ⅓ oz (10 g), 4 x 4 inches (10 x 10 cm)
  • 1 cup katsuobushi (dried bonito flakes), loosely packed (approximately 3 cups)

Soup

  • 7 oz soft/silken tofu (kinugoshi dofu), cut into ½-inch (1.3 cm) cubes
  • 4 Tbsp miso paste (approximately 72 g; 1 Tbsp or 18 g per cup of dashi)
  • 1 Tbsp dried wakame seaweed
  • 1 green onion/scallion, thinly sliced

Instructions

  1. Prepare Ingredients: Gather all ingredients and cut the green onion into thin rounds. Cube the soft/silken tofu into ½-inch pieces and set aside.
  2. Make Kombu Dashi: In a medium saucepan, soak 1 piece of kombu in 4 cups of water for 30 minutes if time permits. Slowly bring the water to a boil over medium-low heat (about 10 minutes) to extract umami from the kombu. Just before boiling, remove the kombu to prevent bitterness and sliminess. This liquid is kombu dashi, suitable for vegetarian/vegan use.
  3. Add Katsuobushi (for Non-Vegetarians): To make Awase Dashi (combined dashi), add 1 cup loosely packed katsuobushi to the kombu dashi. Bring it back to a boil, then reduce heat to simmer for 30 seconds. Turn off the heat and let the bonito flakes sink for 10 minutes. Strain the mixture through a fine-mesh sieve, discarding the solids to yield clear Awase Dashi broth.
  4. Store Dashi: The prepared dashi can be refrigerated for 3–5 days or frozen for up to 2 weeks if not using immediately.
  5. Heat Dashi: Pour the dashi into a saucepan and heat over medium to about 205°F (96°C) until it reaches a slow boil, then turn off the heat to avoid overcooking.
  6. Dissolve Miso Paste: Place 4 Tbsp miso in a ladle or a fine-mesh strainer. Slowly ladle dashi into the miso, stirring continuously with chopsticks or a miso muddler to fully dissolve the paste without lumps. Avoid boiling once miso is added as it diminishes flavor and aroma.
  7. Add Tofu: Gently add the cubed silken tofu to the miso broth after the miso is fully dissolved to prevent breaking the tofu during stirring.
  8. Incorporate Wakame and Green Onion: Add 1 Tbsp dried wakame seaweed and the thinly sliced green onions just before serving to maintain their color and fresh aroma. Optionally, rehydrate wakame in water separately to reduce saltiness.
  9. Serve: Serve the miso soup immediately, placing it on the right side of the table setting traditionally.
  10. Storage and Reheating: Consume the soup fresh for optimal flavor. Store cooled soup (without miso) in the refrigerator up to 2 days or freeze (without tofu) for up to 2 weeks. Reheat gently over medium heat without boiling to preserve nutrients and taste.
  11. Utilize Spent Ingredients: Save used kombu and katsuobushi for making simmered kombu (kombu tsukudani) or homemade furikake rice seasoning; store in airtight containers refrigerated or frozen.

Notes

  • Never wash kombu before making dashi as the white substance on it contains valuable umami flavor.
  • Do not boil miso soup after adding miso paste to preserve its flavor and nutritional benefits.
  • For a vegan/vegetarian version, omit katsuobushi and use kombu and dried shiitake mushrooms to make dashi.
  • Rehydrate dried wakame seaweed separately if you want to reduce salt content.
  • Adding miso only before serving or consuming improves freshness and avoids loss of flavor.
  • Soft/silken tofu is recommended for traditional texture, but firmness can be adjusted per preference.
  • Tofu should be handled gently and cut on a cutting board to maintain shape.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Japanese
  • Diet: Vegetarian

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