Classic Miso Soup

basics miso soup kombu seaweed tofu green onion scallion healthyish

Claire Saffitz

4 servings

Source

Ingredients

1 3x5-inch piece kombu

¾ ounce bonito flakes (about 1½ packed cups)

1 tablespoon dried wakame

½ cup silken tofu, cut into ½-inch pieces

¼ cup white miso

1 scallion, very thinly sliced

Method

Combine kombu and 4 cups water in a medium saucepan. Let sit until kombu softens, 25–30 minutes. Bring to a simmer over medium heat. Immediately remove from heat once water starts simmering; fish out kombu and discard. Add bonito flakes and stir once to submerge them. Bring to a gentle boil, reduce heat, and simmer about 5 minutes. Remove from heat and let steep 15 minutes (this ensures you get the most flavorful broth, or dashi, possible).

Meanwhile, combine wakame and 3 Tbsp. water in a small bowl; let sit until wakame is softened; 10–15 minutes.

Strain dashi (your broth) through a fine-mesh sieve into a medium bowl. Discard solids, wipe out pot, and return dashi to pot. Add tofu and wakame and bring to a simmer. Remove from heat. Submerge sieve in liquid, add miso to sieve, and stir to liquefy miso (see how to do this here), then press through strainer until miso is dissolved.

Divide soup among bowls. Top with scallions.