Miso Soup

Miso soup is the perfect savory start to any meal. It’s so deceptively easy to make that there’s no reason you need to wait for a night at the sushi bar; you can pull it off right at home! Here dashi, a building block in Japanese cuisine, serves as the umami-rich broth in this miso soup. While it’s not uncommon to see instant dashi powder (similar to bouillon powder) in home kitchens, it doesn’t take much more time to make dashi from scratch with a couple of ingredients. 

In this recipe, I call for using white or red miso, but any variety will work — so choose what works for your palate. You can even experiment and mix and match different varieties to create your own unique blend. As for add-ins, I’ve kept it minimal with tofu, wakame seaweed, and scallions, but that doesn’t mean you need to stick with those — you can include anything from root vegetables to clams. 

• Dried kombu: A dried sea kelp that comes in large sheets. The white powder on the surface is naturally occurring MSG. It provides oceans of flavor, so don’t wipe it off. Simply use kitchen shears to cut smaller pieces from the large sheet.
• Katsuobushi: These dried bonito flakes, which are shaved off of large blocks of smoked, fermented, and dried tuna, are incredibly light and airy. Be gentle when packing them into your measuring cup, rather than cramming them in. 
• Miso paste: A fermented paste typically made from soybeans. Most large grocery stores will carry white miso, which is the mildest variety. For a bolder flavor, pick up red miso, which is stronger and saltier. 
• Tofu: Cubes of soft tofu are traditional. If preferred, feel free to use firm or another variety.
• Wakame: Another variety of dried sea kelp. It has a slippery, almost crunchy texture. Look for packages of cut wakame versus long strips. Wakame needs to be rehydrated before eating. Just add a pinch to a small bowl and cover with water while you stir the soup together. It expands enormously — sort of like those sponge toys from your childhood. 

1. Make the dashi. Heat kombu and cold water in a saucepan until just before bubbles start to release from the bottom of the saucepan. Don’t let the water come to a boil, or the kombu can get slimy or bitter. Turn off the heat and remove the kombu. Save the kombu for another use, or discard it. Add the katsuobushi, and bring the dashi back to a simmer. Turn off the heat and let steep while you prepare the other ingredients. 
2. Prepare the garnishes. Add the dried wakame to a small bowl and cover with cold water. Thinly slice scallions. Cut tofu into 1/2-inch cubes. 
3. Make the miso soup. Strain the dashi and return to the pot. Bring back to a simmer, then turn off the heat. Add the miso to the strainer and place over the soup pot. Push the miso through the strainer and into the soup. Discard any chunks left over in the strainer. Strain the wakame and add to the soup along with the wakame, scallions, and tofu.

For the best flavor, miso soup should be eaten soon after it’s made. The dashi, however, can be made ahead and refrigerated for up to 1 week or frozen for up to 3 months in an airtight container. When you’re ready to eat, heat the dashi to a simmer before adding the miso and garnishes. 

If you have leftovers, refrigerate in an airtight container for up to 2 days. Reheat gently on the stovetop (avoid boiling the soup to preserve its flavors).

Miso soup is traditionally served as part of a larger meal. This recipe makes two appetizer-sized portions. It’s perfect alongside onigiri (Japanese rice balls) for a quick lunch, or even as a savory breakfast. You can also serve it as part of a full spread of Japanese food favorites. 

Here are some dishes you can pick and choose from.

• Japanese Rice
• Japanese-Inspired Cucumber Salad
• Tsukune (Grilled Japanese Chicken Meatballs)
• Salmon Teriyaki
• Yakitori (Japanese Grilled Chicken Skewers)
• Extra-Crispy Tonkatsu

A version of this recipe was first published in January 2015 by Emma Christensen.