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Miso Soup

Home made Dashi

  • 10g kombu
  • 10g katsuobushi (bonito flakes)
  • cold water

Soup:

  • home made dashi or dashi powder
  • silken tofu, cubes
  • miso paste

How

  • wipe kombu with wet towel
  • soak kombu in cold water for 30-60min
  • heat kombu to gentle simmer, small bubbles visible in pot
  • remove kombu, re-use it later in furikake?
  • add katsuobushi and turn off heat
  • let soak for 30sec to 1min then strain with fine mesh strainer or cheese cloth
  • take bit of broth into a separate cup and mix with miso paste
  • add tofu
  • add miso mix

Start by heating some water in a pot. Add Dashi and mix until it is dissolved. Then turn off heat wait a bit so there are no bubbles and add miso. I find it is best to whisk it in so there are no clumps.

Good additions

  • sesame seeds
  • nori
  • egg marinated in dark soysause
  • add silken Tofu
  • sliced shiitake mushrooms
  • wakame seaweed, rehydrated
  • green onions

Flavor Adjustments

Few drops of soy sauce?

Tip

I’ve been using vacuum sealer to make little pre proportioned packets.

miso packet
miso packet

\- [ Japanese , soup , recipe ]

updated: 13-07-2025