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Classic Miso Soup with Bonito Dashi
4 servings · 25 min total
A comforting Japanese staple built on a fragrant bonito-and-seaweed dashi broth, silky miso, and soft tofu — ready in under half an hour.
Ingredients
- 1 l water
- 10 g dried seaweed
- 20 g bonito flakes
- 2 tbsp miso paste
- 150 g tofu, cubed
- 1 spring onion, thinly sliced
- 10 g bonito flakes, for garnish
- 1 tsp soy sauce
Contains: Gluten, Soy, Fish
Allergen info is best-effort — please verify yourself.
Method
- 1.
Steep the seaweed — In a pot, combine the water and dried seaweed. Let it soak for 10 minutes, then heat gently over medium heat until small bubbles form at the edges — do not boil.
- 2.
Make the dashi broth — Just before boiling, remove the seaweed, add the bonito flakes, and simmer for 1 minute. Turn off the heat and let it steep for 5 minutes, then strain to make the dashi broth.
- 3.
Dissolve the miso paste — Return the strained dashi to the pot and warm over low heat. Ladle a little broth into a small bowl, whisk in the miso paste until smooth, then stir it back into the pot. Do not let the soup boil once the miso is added.
- 4.
Add the tofu — Add the cubed silken tofu and soy sauce, and warm through gently for 2 minutes without boiling.
- 5.
Garnish and serve — Ladle the soup into bowls, scatter with sliced spring onion and a final pinch of bonito flakes, and serve immediately while hot.