Traditional miso soup recipe
Discover traditional miso soup, a Japanese culinary treasure with a history dating back more than 1,300 years. Originating during the Kamakura period as a meal for samurai, it is now enjoyed by more than three-quarters of the Japanese population.
Its magic lies in the harmony between the homemade dashi (a broth made from dried sardines, kombu, and bonito) and the miso paste . Every sip embodies the Japanese philosophy of simplicity, balance, and respect for the ingredients.
- Author
- iRASSHAi
- Prep Time
- 30 minutes
- Servings
- 2 portions
- Category
- Savoury starter
- Kitchen
- Japanese
Ingredients
- 500 ml cold water (for two cups)
- 5 g dried kombu (seaweed)
- 1 handful of bonito flakes (katsuobushi)
- 75g tofu (silken or firm), cut into cubes
- A few slices of finely chopped green onions
- 2 tablespoons of miso paste 1 tablespoon per cup of dashi)
- 1 teaspoon of dried wakame seaweed
Directions
- Start by preparing the dashi. Soak the kombu in 500 ml of cold water for at least 15 minutes. This soaking allows the kombu to gradually release its umami compounds. Then heat the water with the kombu over medium-low heat. Remove the kombu just before the water comes to a boil.
- Once the kombu has been removed, add a handful of bonito flakes and let steep for 3–5 minutes. This brief steeping extracts the rich, smoky flavor without any bitterness. Strain the dashi to obtain a clear, golden broth.
- Bring the dashi to a boil in a saucepan. Then add the wakame.
- Turn off the heat completely. Place the miso paste a ladle, add a little hot broth to the ladle, and stir the miso until it is completely dissolved. Then pour the dissolved miso into the pot.
- Add the tofu cubes and heat gently without boiling for 1–2 minutes.
- Serve the soup in individual bowls and garnish with chopped green onions.
