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Homemade Miso Soup with Tofu Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 70 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Japanese
  • Diet: Vegetarian

Description

This homemade miso soup with tofu is a traditional Japanese comfort food that combines a savory dashi broth with soft silken tofu, wakame seaweed, and fresh green onions. This easy-to-make soup is perfect for a light meal or appetizer and delivers authentic umami flavor with simple ingredients and minimal prep time.

Ingredients

Dashi Broth

  • 4 cups water
  • 1 piece kombu (dried kelp) (⅓ oz, 10 g; 4 x 4 inches or 10 x 10 cm)
  • 1 cup katsuobushi (dried bonito flakes) (packed; about 3 cups loosely packed for stronger flavor)

Miso Soup

  • 7 oz soft/silken tofu (kinugoshi dofu)
  • 4 Tbsp miso paste (use 1 Tbsp or 18 g per 1 cup/240 ml dashi)
  • 1 Tbsp dried wakame seaweed
  • 1 green onion/scallion, thinly sliced

Instructions

  1. Prepare the Dashi Broth: Add 4 cups of water and 1 piece of kombu to a saucepan. Slowly bring to a gentle boil over medium heat. Just before boiling, remove the kombu from the water and set it aside. If you are not preparing a vegetarian broth, add 1 cup of katsuobushi (dried bonito flakes) to the pot, simmer for a few minutes, then strain the broth to remove the flakes, leaving a clear, flavorful dashi.
  2. Prepare the Ingredients: While the dashi is simmering, cut the soft/silken tofu into cubes and thinly slice the green onion/scallion. Rehydrate dried wakame seaweed by soaking it briefly in water if desired.
  3. Make the Miso Soup: Pour the prepared dashi broth back into a clean pot and bring it to a slow boil over medium-low heat. Dissolve 4 tablespoons of miso paste into the hot broth by adding it gradually and stirring gently to avoid clumps. Add the cubed tofu, rehydrated wakame seaweed, and sliced green onions to the pot. Warm the soup gently without boiling to preserve the delicate flavor of the miso.
  4. Serve: Once everything is heated through, ladle the miso soup into bowls and serve immediately for the best flavor and texture.

Notes

  • Do not boil miso soup after adding the miso paste as high heat can destroy its beneficial enzymes and alter the flavor.
  • Adjust the amount of miso to taste; some prefer a stronger umami flavor while others like it milder.
  • Kombu and bonito flakes can be found at Asian grocery stores or online specialty food retailers.
  • Use soft or silken tofu for a smooth texture; firm tofu will alter the soup’s feel.
  • The dashi broth can be made in advance and refrigerated for up to 2 days or frozen for longer storage.

Find it online: https://slsrecipes.com/homemade-miso-soup-with-tofu-recipe/