Miso Soup with Tofu

How to Make Miso Soup with Tofu

1. 1

   Step 1: Make a simple kombu dashi

   Place the kombu in a medium saucepan with the cold water and let it sit 15–30 minutes if you have time; this extracts umami gently. Slowly heat over medium-low until just before simmering (small bubbles at edges), remove the kombu. For a traditional fish dashi, add the bonito flakes, briefly bring to a simmer for 30 seconds, turn off heat and steep 3–5 minutes, then strain; omit bonito for a vegetarian version.

   For this step

   • 6 cupsCold water
   • 1 pieceKombu (dried kelp), 4-inch piece
   • 1/2 cupBonito flakes (katsuobushi), optional for non-vegetarian dashi
   
2. 2

   Step 2: Rehydrate wakame in the broth

   Return the strained dashi to the saucepan over low heat and add the dried wakame; it will rehydrate and expand in 1–2 minutes. Keep the heat low — you want the soup hot but not boiling to preserve delicate flavors.

   For this step

   • 1 tbspDried wakame
   
3. 3

   Step 3: Warm the tofu gently

   Add the cubed silken tofu to the warm dashi and let it heat through for 1–2 minutes, stirring very gently to avoid breaking the pieces. Maintain a low simmer — boiling will make the tofu tougher and will degrade the miso later.

   For this step

   • 7 ozSilken tofu, medium-firm, cut into 1/2-inch cubes
   
4. 4

   Step 4: Dissolve the miso without boiling

   Scoop about 1/2 cup of hot dashi into a small bowl or ladle, whisk the miso into it until smooth, then stir the dissolved miso back into the pot. Heat only gently after adding miso — never boil the soup once miso is added, or the delicate flavors and probiotics will be damaged.

   For this step

   • 3 tbspMiso paste (white or mixed), preferably refrigerated
   
5. 5

   Step 5: Finish and serve

   Taste and adjust: add a little more miso (by dissolving extra tablespoon in a ladle) if you prefer a stronger flavor. Ladle into bowls, sprinkle sliced scallions on top, and serve immediately; miso soup is best fresh and not reheated to preserve aroma and umami.

   For this step

   • 2 stalksScallions (green parts), thinly sliced
   

1. Place the kombu in a medium saucepan with the cold water and let it sit 15–30 minutes if you have time; this extracts umami gently. Slowly heat over medium-low until just before simmering (small bubbles at edges), remove the kombu. For a traditional fish dashi, add the bonito flakes, briefly bring to a simmer for 30 seconds, turn off heat and steep 3–5 minutes, then strain; omit bonito for a vegetarian version.
2. Return the strained dashi to the saucepan over low heat and add the dried wakame; it will rehydrate and expand in 1–2 minutes. Keep the heat low — you want the soup hot but not boiling to preserve delicate flavors.
3. Add the cubed silken tofu to the warm dashi and let it heat through for 1–2 minutes, stirring very gently to avoid breaking the pieces. Maintain a low simmer — boiling will make the tofu tougher and will degrade the miso later.
4. Scoop about 1/2 cup of hot dashi into a small bowl or ladle, whisk the miso into it until smooth, then stir the dissolved miso back into the pot. Heat only gently after adding miso — never boil the soup once miso is added, or the delicate flavors and probiotics will be damaged.
5. Taste and adjust: add a little more miso (by dissolving extra tablespoon in a ladle) if you prefer a stronger flavor. Ladle into bowls, sprinkle sliced scallions on top, and serve immediately; miso soup is best fresh and not reheated to preserve aroma and umami.