Proper Miso Soup from Scratch (with Dashi)
Skip the instant packets. Real miso soup with homemade dashi takes 15 minutes and tastes completely different. Once you try this, there's no going back.
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Servings
2
🛒 Ingredients
Serves 2
- — Dashi
- 750 mlcold water
- 10 gkombu seaweed
- 15 gkatsuobushi (bonito flakes) — skip for vegan
- — Soup
- 3 tbspwhite or mixed miso paste
- 150 gsilken tofu, cubed
- 2 tbspdried wakame seaweed
- 2spring onions, thinly sliced
🌿 Vegan option (kombu only dashi)
👨🍳 Instructions
1
Make the dashi: Add the kombu to 750ml cold water in a pot. Bring to just below a simmer over medium heat — small bubbles should form at the bottom, but do not let it boil (boiling makes dashi bitter). When the water reaches about 60°C, remove the kombu.
2
Bring the kombu water to a gentle boil. Add the bonito flakes (if using), stir once, turn off the heat, and let steep for 3 minutes. Strain through a fine sieve. Your dashi is done. (For vegan: simply use the strained kombu water.)
3
Rehydrate the dried wakame by placing it in a small bowl with cold water for 2–3 minutes. It will expand significantly. Drain and set aside.
4
Bring the dashi back to a gentle simmer — never boil miso, as boiling destroys its live cultures and dulls the flavor. In a small bowl, dissolve the miso paste into a ladleful of warm dashi, whisking until smooth, then pour it back into the pot.
5
Add the tofu cubes and wakame. Heat gently for 1–2 minutes. Ladle into bowls and garnish with spring onions. Serve immediately — miso soup is always served fresh.
💡 Chef's Tips
Never boil miso: Add it off the heat or at a very gentle simmer. Boiling destroys the umami compounds and probiotics that make miso so nutritious and flavorful.
Miso types: White (shiro) miso is mild and slightly sweet — good for this recipe. Red (aka) miso is bolder and saltier. Mixed (awase) miso is the most versatile. Start with white or mixed.
Dashi shortcut: Good-quality dashi powder (hondashi) is a legitimate pantry staple — just dissolve 1 tsp per 500ml hot water. The from-scratch version is better, but dashi powder makes this a true 10-minute soup.