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Homemade Miso Soup with Tofu – A Comforting Japanese Classic

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A comforting Japanese miso soup made with homemade kombu and bonito dashi, delicate silken tofu, wakame seaweed, and fresh green onions. This traditional soup is light, savory, and rich in umami, perfect as a starter or side dish.

Ingredients

  • 4 cups water
  • 1 piece kombu (dried kelp), about ⅓ oz (10 g), 4 x 4 inches (10 x 10 cm)
  • 1 cup katsuobushi (dried bonito flakes), packed; add more for a stronger flavor
  • 7 oz soft/silken tofu (kinugoshi dofu), about ½ block
  • 4 Tbsp miso paste (about 18 g per cup of dashi)
  • 1 Tbsp dried wakame seaweed
  • 1 green onion/scallion

Instructions

  1. Gather all the ingredients. Thinly slice the green onion into rounds and set aside.
  2. To make the dashi, combine 4 cups water and the kombu in a medium saucepan. If time allows, soak the kombu for 30 minutes before heating. Do not wash the kombu or remove its white coating, which contributes umami flavor.
  3. Slowly heat the water over medium-low heat for approximately 10 minutes. Just before the water reaches a boil, remove the kombu to prevent bitterness and a slimy texture.
  4. Add the katsuobushi to the kombu stock and bring it back to a boil. Reduce the heat and simmer for 30 seconds.
  5. Turn off the heat and allow the bonito flakes to sink to the bottom, approximately 10 minutes. Strain the liquid through a fine-mesh sieve to obtain about 4 cups of homemade awase dashi.
  6. Return the strained dashi to the saucepan. If using previously refrigerated dashi, heat it gently to approximately 205°F (96°C), then turn off the heat.
  7. Add the miso paste by placing it in a ladle with a little hot dashi. Stir with chopsticks or a spoon until completely dissolved, then incorporate it into the soup. Alternatively, use a fine-mesh miso strainer.
  8. Cut the silken tofu into ½-inch (1.3 cm) cubes using a cutting board. Gently add the tofu to the soup after the miso has dissolved to prevent breaking the delicate cubes.
  9. Add the dried wakame seaweed and sliced green onions immediately before serving. Allow the wakame to rehydrate in the warm soup.
  10. Gently warm the soup if necessary, but do not allow it to boil after adding the miso, as excessive heat diminishes its delicate flavor and aroma.
  11. Ladle the miso soup into individual bowls and serve immediately while warm.

Notes

  • For a vegetarian or vegan version, omit the katsuobushi and prepare kombu dashi using only kombu, or combine kombu with dried shiitake mushrooms for additional umami.
  • For a quicker preparation, substitute homemade dashi with prepared dashi stock or dashi powder.
  • For a stronger dashi flavor, increase the amount of katsuobushi according to taste.
  • Use approximately 1 tablespoon (18 g) of miso paste per cup (240 ml) of dashi. Adjust the amount according to your preferred saltiness.
  • To reduce saltiness, rehydrate dried wakame separately in water before adding it to the soup.
  • Always dissolve the miso before adding the tofu to avoid breaking the delicate cubes.
  • Never boil miso soup after adding the miso paste, as high temperatures diminish its aroma and flavor.
  • Homemade dashi can be refrigerated for 3–5 days or frozen for up to 2 weeks.
  • Miso soup tastes best when served fresh. Refrigerate leftovers promptly in an airtight container for up to 2 days.
  • For make-ahead preparation, store the dashi separately and add the miso paste when ready to serve.
  • Miso soup can be frozen for up to 2 weeks, but remove the tofu before freezing because its texture changes when thawed.
  • Reheat gently over medium heat until hot without boiling.
  • Save the used kombu and katsuobushi to prepare homemade furikake rice seasoning or simmered kombu (kombu tsukudani).
  • For a traditional Japanese meal, serve alongside steamed rice, grilled fish, or other Japanese side dishes.
  • The 20-minute preparation time excludes the optional 30-minute kombu soaking period. Allow additional time if the bonito flakes require the full 10-minute resting period.
  • Nutrition information is estimated per serving and varies with the miso paste, tofu, and dashi ingredients used.

Nutrition

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