Miso Soup (Misoshiru)

Soak the kombu

Wipe the kombu with a damp cloth, keeping the white powder on it since it adds flavor. Put it in a pan with the water and let it soak for 20 minutes.

• 1 litre water
• 10 g kombu

✅ Done when: the kombu looks softened and the water has a pale yellow tint

Heat the dashi

Heat the pan with the kombu and water over medium-low heat. Remove the kombu just before the water starts to boil, since boiling it makes the stock slimy and bitter.

• 10 g kombu (from step 1)
• 1 litre water (from step 1)

✅ Done when: small bubbles begin forming at the edges and steam rises, just before the water reaches a boil

Add the bonito flakes

Bring the water to a boil, add the katsuobushi and turn off the heat. Leave for about 3 minutes, until the flakes sink, then strain through a fine sieve; this strained liquid is your dashi.

• 15 g katsuobushi
• 1 litre kombu-infused water (from step 2)

✅ Done when: the bonito flakes have sunk to the bottom

Soak the wakame

In a separate bowl, soak the wakame in the water for about 5 minutes, until it expands and softens, then drain it well.

• 1 tbsp dried wakame
• enough to cover water

✅ Done when: the wakame has expanded and feels soft

Add the tofu and miso

Return the dashi to the pan and add the tofu and drained wakame. Warm over low heat for 2-3 minutes, until the tofu is heated through and tiny bubbles form at the edges, without letting it boil. Put the miso in a ladle, dip it into the soup and whisk with chopsticks until fully dissolved; keep the heat low so the soup never boils after this point.

• 200 g tofu
• 4 tbsp miso paste
• 1 litre dashi (from step 3)
• 1 tbsp soaked wakame (from step 4)

✅ Done when: small bubbles form at the edges, the tofu is warmed through and the miso is fully dissolved

Serve

Ladle the soup into bowls and scatter with the sliced spring onions. Serve immediately with rice.

• 2 spring onions