Classic Homemade Miso Soup (味噌汁)
Get ready to warm your soul with this authentic Japanese miso soup! As someone who's made this countless times, I can tell you it's the perfect balance of umami, comfort, and nourishing goodness. Every sip feels like a warm hug in a bowl! 🤗
Ingredients
- For the Dashi Base:
- 4 cups filtered water
- 1 piece kombu dried kelp, about 4x6 inches
- 1/2 cup bonito flakes
- For the Soup:
- 3-4 tablespoons miso paste I love using yellow miso!
- 7 oz soft tofu cubed into bite-sized pieces
- 2 tablespoons dried wakame seaweed
- 2 green onions finely chopped
- 4-5 fresh shiitake mushrooms sliced
Instructions
- Prep the Dashi (Our Flavor Foundation!)
- Place the kombu in cold water
- Heat slowly until tiny bubbles appear (about 10 mins)
- Remove kombu just before boiling (trust me on this timing!)
- Make it Rain Bonito!
- Add bonito flakes to the hot water
- Let them dance for 30 seconds
- Strain through a fine-mesh sieve
- Pro tip: Save the used bonito for other recipes!
- Miso Magic Time
- Take a ladleful of warm (not hot!) dashi
- Mix it with miso paste in a separate bowl until smooth
- This is my secret to no lumps! 🎯
- Building Our Bowl
- Add the miso mixture back to the pot
- Gently stir in tofu cubes
- Add pre-soaked wakame
- Toss in those lovely mushroom slices
- The Grand Finale
- Heat until just warm (never boil!)
- Sprinkle with green onions
- Serve with love! 💝
Notes
Nutritional Information (per serving)
- Calories: 70
- Total Fat: 3g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 600mg
- Total Carbohydrates: 5g
- Dietary Fiber: 1g
- Sugar: 1g
- Protein: 5g
- Iron: 1mg
- Calcium: 15mg