Miso Soup

Prep Time:

1 Hour

Cook Time:

45 Minutes


4 Servings



About the Recipe

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  • 4 cups of water

  • 1 piece of Kombu

  • 2 cups of bonito flakes


  • 4 cups of Dashi

  • 3 tbsp miso

  • 1 green onion

  • Pinch of Wakeme

  • ½ pack of tofu


  1. Clean the kombu of dirt, with a damp towel and soak  in water over night

  2. Pour into a pot and slowly bring it to a boil. Just before it boils remove the kombu. (if remaining in the water it will become bitter and slimy)

  3. Add your bonito flakes and simmer for 1 minute. Turn off and steep

  4. Strain and keep the broth

  5. Your DAshi is ready to make soup

  6. If you are using harder vegetables you will want to simmer them in the dashi until cooked ( never boil the dashi)

  7. In a ladle or cup of dashi dissolve the miso paste and add it back into the soup pot

  8. Add the scallions,  (soaked wakeme), and tofu