Authentic Miso Soup (With Optional Add-ins)
Warm, deeply savory, and nourishing, this authentic miso soup brings the heart of Japanese home cooking to your kitchen. Made with a real dashi broth, this version goes beyond shortcuts and gives you a foundation that’s rich in umami and endlessly customizable.
This isn’t just a starter—it can be a full, satisfying dish when paired with tofu, mushrooms, sweet potato, and wakame. And it’s easier than most people think.
What is Miso Soup, Really
At its core, miso soup is a simple three-part structure.
Dashi: a light, clear broth traditionally made from kombu (kelp) and bonito flakes.
Miso paste: fermented soybean paste, which adds saltiness, depth, and nutrition.
Add-ins: usually tofu, seaweed, scallions, and sometimes vegetables or mushrooms.
This combination is humble but deeply nourishing and naturally probiotic.
Why This Version Works
This version uses kombu and bonito flakes to make a clean, aromatic dashi from scratch. The miso is added properly—gently stirred in at the end and never boiled—so you get both flavor and health benefits. And with the optional additions, you can turn it into a more filling, nutrient-rich bowl.
Add-in Options
Dried wakame for texture and subtle ocean flavor
Soft tofu, cut into small cubes
Enoki mushrooms, either raw or lightly sautéed in oil
Steamed sweet potato for a cozy, starchy addition
Sliced scallions for brightness and a fresh finish
Tips for Success
Soak the kombu in cool water before heating to extract a smoother, rounder umami.
Always strain your miso through a fine-mesh sieve to avoid clumps.
Never boil the miso—it flattens the flavor and removes its probiotic benefits.
If using red miso (aka miso), reduce the quantity slightly to keep the soup balanced.
Miso Soup
Ingredients
- Dashi (Soup Base):
6 cups water
1 sheet kombu (about 4x6 inches)
1.5 cups bonito flakes (~15g)
⅓ cup miso (use ¼ cup if using red miso, which has a stronger flavor)
- Soup Add-ins:
3 tbsp dried wakame (flakes)
½ block soft tofu, cubed
Pre-seared or raw enoki mushrooms (sliced and sautéed lightly in neutral oil, if desired)
1 small sweet potato, peeled, diced, and simmered or steamed separately until tender, then added
2-6 scallions, thinly sliced
Directions
- Add kombu to the 6 cups of water and let it soak for 20–30 minutes (optional but boosts flavor).
- Add bonito flakes to your water and kombu and bring to a boil over high heat.
- Reduce to a bare simmer and for 5 minutes. Remove from heat and let steep 5 minutes, then strain the broth throw a fine-mesh strainer. Discard your solids. This liquid is your dashi.
- Bring back to a gentle simmer over low heat. Place a fine-mesh strainer in the broth, add miso and push it through with a flexible spatula.
- Add tofu, wakame, raw or pre-seared mushrooms, pre-cooked sweet potatoes and allow to cook on the lowest heat for about 5 minutes, until everything is heated through and wakame has rehydrated.
- Garnish with scallions and serve immediately.
