Easy Miso Soup with the Best Homemade Dashi

Ingredients

• 4 cups Water (for dashi broth)
• 1 piece Kombu (4‑6 inches long, dried kelp; discard after simmering)
• 1 cup Bonito Flakes (Thin shavings of dried smoked tuna; optional for vegan version)
• 1 tablespoon Dried Wakame (Rehydrate before adding to soup; edible seaweed)
• 7 ounces Silken Tofu (Cut into ½‑inch cubes)
• 3 tablespoons Miso Paste (Gluten‑free miso; can adjust to 4 tbsp for richer flavor)
• 2 stalks Green Onions (Thinly sliced; adds fresh bite)
• 1 teaspoon Tamari Soy Sauce (Optional, gluten‑free)
• ½ teaspoon Fresh Ginger (Grated; optional for extra zing)

Instructions

1. Prepare Kombu Dashi Base

   Add 4 cups of water to a medium saucepan and place the 4‑6 inch piece of dried kombu in the water. Heat over medium until just before boiling, watching for the kombu to start rehydrating.

   Time: PT5M

   Temperature: Medium heat

2. Rehydrate Wakame

   While the kombu is heating, place 1 tablespoon dried wakame in a small bowl, cover with warm water, let expand for about 30 seconds, then drain and set aside.

   Time: PT1M

3. Remove Kombu

   When the water is just about to boil, use tongs to lift out the kombu and discard it.

   Time: PT30S

4. Add Bonito Flakes (Optional)

   Stir in 1 cup bonito flakes, let them steep for 3–5 minutes, then turn off the heat.

   Time: PT4M

5. Strain the Dashi

   Place a fine mesh sieve over a clean bowl and pour the broth through, discarding the solids. Return the clear dashi to the saucepan.

   Time: PT2M

6. Prepare Tofu

   Cut the 7‑ounce silken tofu into bite‑sized (≈½‑inch) cubes.

   Time: PT2M

7. Warm Tofu in Broth

   Bring the dashi back to a gentle simmer over medium heat, add the tofu cubes, and simmer for 2–3 minutes until warmed through.

   Time: PT3M

   Temperature: Medium heat

8. Dissolve Miso Paste

   In a separate small bowl, whisk 3–4 tablespoons miso paste with a ladleful of the hot dashi until smooth. Then stir the miso mixture back into the pot.

   Time: PT2M

9. Add Final Flavorings

   Stir in the rehydrated wakame, sliced green onions, and, if desired, 1 tsp tamari and/or ½ tsp grated ginger.

   Time: PT1M

10. Serve

    Ladle the soup into bowls and serve immediately while hot.

    Time: PT30S

Nutrition Facts

Calories

80

Protein

6 g

Carbohydrates

5 g

Fat

4 g

Fiber

1 g

Ingredient Substitutions

• Instead of Kombu: dried kelp flakes
• Instead of Bonito Flakes: dried shiitake mushrooms (vegan), vegetable broth powder
• Instead of Dried Wakame: nori strips, dulse
• Instead of Silken Tofu: firm tofu (different texture), soft paneer (non‑vegan)
• Instead of Miso Paste: tamari miso, soy sauce (different flavor)
• Instead of Green Onions: chives
• Instead of Tamari Soy Sauce: regular soy sauce (contains gluten), coconut aminos
• Instead of Fresh Ginger: ground ginger

Equipment Needed

• Medium Saucepan
• Fine Mesh Sieve
• Small Bowl
• Cutting Board
• Knife
• Ladle
• Measuring Cups and Spoons
• Whisk

Critical Steps — Do Not Skip

• Do not let the kombu boil; remove it at the simmer stage.
• Strain the dashi to obtain a clear broth.
• Dissolve miso paste in hot (not boiling) dashi to preserve probiotics.

Chef Tips from the Video

• Use high‑quality kombu for the deepest umami flavor.
• If you like a richer broth, let the bonito flakes steep a minute longer.
• Add a dash of sesame oil just before serving for an extra nutty aroma.

Troubleshooting

Storage

Refrigerator: Store leftover soup in an airtight container for up to 3 days.

Freezer: Freeze the plain dashi (without tofu or miso) in freezer‑safe jars for up to 1 month. Thaw before use.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• Prepare the dashi in bulk and store in jars; reheat when needed.
• Cube the tofu and keep it covered in water in the fridge to maintain freshness.
• Pre‑slice green onions and keep them in a sealed container for quick addition.

Frequently Asked Questions