My Go-To Miso Soup

Okay, so I’m obsessed with miso soup. I used to think it was this super complicated thing, but after a few questionable attempts, I finally nailed a recipe that’s both easy and seriously delicious. It’s become my go-to comfort food, especially when I’m feeling under the weather or just need something warm and soothing.

What I love about this particular recipe is how versatile it is. You can add different veggies, noodles, or even a poached egg if you’re feeling fancy. But honestly, the basic version is so good on its own, I usually keep it simple. Plus, it’s packed with umami, which is always a bonus.

It’s also surprisingly quick to make, especially once you get the hang of it. The whole process takes about 30 minutes, mostly hands-off while the kombu soaks. Perfect for a weeknight dinner or a lazy weekend lunch.

What You’ll Need

• 6 cups cold water
• 1 (15 grams, approximately 6 x 6”) sheet of dried kombu
• 1 1/2 packed cups (30 grams) dried bonito flakes
• 12 ounces soft silken tofu, cut into ½-inch cubes
• 4 scallions, thinly sliced
• 2 tablespoons dried wakame seaweed
• 1/3 cup white miso paste

Steps

1. Soak the kombu. Combine the water and kombu in a large saucepan. Soak for 30 minutes. This step is important for building that deep, savory flavor.
2. Prepare the dashi broth. Turn the heat to medium-low. Once the water almost reaches a simmer, use tongs to remove and discard the kombu. Once the water reaches a simmer, turn off the heat and add the bonito flakes. Let the flakes soak for 2 minutes (or up to 10 if you prefer more intense umami flavor).
3. Strain the dashi broth. Line a large fine-mesh strainer with a paper towel. Slowly pour the broth through the strainer into another heat-safe bowl, straining out and then discarding all of the dashi flakes. (Avoid pressing down the bonito flakes, which can make the broth slightly bitter.) Return the broth to the saucepan.
4. Heat the tofu. Add the tofu and half of the scallions to the broth and cook over medium-high heat until boiling. Add the wakame and turn off the heat.
5. Add the miso. Add the miso to a small fine-mesh strainer (or you can use a ladle). Carefully lower the strainer into the broth so that the miso is just submerged, then use chopsticks (or a fork) to whisk the miso with the broth until it has completely dissolved.
6. Heat. Heat the soup once more over medium-high heat until it almost reaches a simmer, then remove from heat. (It’s very important that the soup does not reach a boil.)
7. Serve. Serve warm, garnished with the remaining scallions.

Substitutions That Actually Work

• No kombu? A pinch of dried shiitake mushrooms works in a pinch.
• Out of bonito flakes? You can use dashi granules, but adjust the amount to taste.

Making It Diabetes-Friendly

• Watch the portion size of tofu, as it does contribute to carb intake.
• Consider using low-sodium miso paste.

Tips & Storage

• Don’t boil the miso! It can make the soup taste bitter. Just heat it gently.
• Store leftovers in an airtight container in the fridge for up to 3 days. It might thicken a bit, so add a splash of water when reheating.