For a richer dashi, consider using a higher quality kombu. Adjust the ratio of white to red miso to suit your personal preference. White miso offers a sweeter, milder flavor, while red miso provides a deeper, more intense umami. Do not boil the miso soup after adding the miso, as this can negatively impact the flavor and aroma. Feel free to add other ingredients such as mushrooms, spinach, or clams to customize your miso soup.
Chef John's Miso Soup
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PREP TIME20 mins
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COOK TIME20 mins
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TOTAL TIME1 hrs 20 mins
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SERVING4 People
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VIEWS9
Embark on a culinary journey to Japan with this deeply flavorful and authentic miso soup. Crafted entirely from scratch, this recipe boasts a harmonious blend of umami-rich dashi, delicate tofu, and the subtle complexities of miso. A comforting and restorative experience awaits!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate11 g
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Fiber1 g
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Protein7 g
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Saturated Fat0 g
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Sodium927 mg
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Fat1 g
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Unsaturated Fat0 g
Follow The Directions
01
StepGather all ingredients.
02
StepIn a saucepan, combine cold water and kombu. Allow to soak for 30 minutes.
03
StepPlace the saucepan over medium heat and gently bring the water to a simmer. Once simmering, immediately remove from heat and strain out the kombu. Squeeze any remaining liquid from the kombu back into the pan and discard the kombu.
04
StepReturn the saucepan to medium-high heat and bring the dashi base to a simmer. Introduce the bonito flakes, stir, and then turn off the heat. Allow the bonito flakes to steep for 10 minutes, then strain the dashi, reserving the flavorful liquid.
05
StepPour the strained dashi into a clean saucepan over medium heat. Add the pre-soaked shredded seaweed, soy sauce, and sliced green onions. Bring to a gentle simmer, then reduce the heat to low. Position a small strainer over the simmering dashi, and add both the white and red miso pastes. Gently submerge the strainer halfway into the hot dashi, stirring slowly until the miso has completely dissolved and passed through into the soup.
06
StepGently stir in the silken tofu cubes and continue cooking over low heat until the tofu is warmed through, approximately 2 minutes. Taste and adjust seasoning with additional soy sauce, if desired.
07
StepServe immediately, garnishing with freshly sliced green onions.
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Eloisa Huels
Jun 28, 2025The best miso soup I've ever made at home!
Ezequiel Franey
Jun 28, 2025My family loves this soup! It's a comforting and healthy meal.
Leonardo Bode
Jun 27, 2025This recipe is fantastic! The miso soup turned out perfectly. The dashi made from scratch really elevated the flavor.
Krista Huel
Jun 25, 2025I tried the vegetarian version with shiitake mushrooms and it was delicious!
Janiya Padberg
Jun 25, 2025This recipe is so much better than using instant miso soup packets.
Kaci Kris
Jun 20, 2025This is my go-to miso soup recipe now. It's simple yet so flavorful.
Justice Balistreri
Jun 19, 2025I love how clear and easy the directions are to follow. I will definitely make this again!
Abbey Wilderman
Jun 18, 2025The instructions for making dashi were very helpful. I learned something new!
Kylie Cassin
Jun 18, 2025The balance of white and red miso is spot on. Thank you for sharing such a wonderful recipe.
Stuart Berniervandervort
Jun 16, 2025I added a bit of ginger and garlic for an extra layer of flavor. It was a hit!