Umami Nirvana: Homemade Dashi Miso Soup

Why I Love This Recipe

Ingredients You'll Need

Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.

Step-by-Step Instructions

1. 1

   In a large pot, combine the water, kombu, and dried shiitake mushrooms. Let this mixture sit for at least 30 minutes, or ideally overnight in the refrigerator. This allows the water to slowly extract the umami from the kombu and mushrooms, resulting in a more flavorful dashi. Soaking overnight allows for a richer flavour profile.

   ~30 min

   Tip: For a stronger mushroom flavor, use more shiitake mushrooms.
2. 2

   Place the pot over medium heat. Slowly bring the mixture to just below a simmer. You'll see small bubbles forming around the edges of the pot. Do not boil, as boiling can make the dashi bitter and muddy the flavor.

   ~5 min

   Tip: Keep a close eye on the pot to prevent boiling.
3. 3

   Just before it boils, remove the kombu from the pot. This prevents the kombu from releasing undesirable compounds that can make the dashi slimy and bitter. The kombu has already released its essential flavors, so don't discard it; you can use it in other dishes like simmered vegetables.

   ~2 min

   Tip: Save the kombu for other recipes or snacks.
4. 4

   Increase the heat to medium-high and bring the broth to a rolling boil. Add the bonito flakes (katsuobushi). The flakes will immediately begin to swirl and sink into the broth. This step infuses the dashi with a smoky, savory aroma.

   ~2 min

   Tip: Don't stir the bonito flakes; let them steep naturally.
5. 5

   Immediately turn off the heat. Let the bonito flakes steep in the hot broth for about 5 minutes. This allows the smoky flavor of the bonito flakes to fully permeate the dashi. You'll notice the flakes settling at the bottom of the pot.

   ~5 min

   Tip: Avoid over-steeping, as it can make the dashi bitter.
6. 6

   Strain the dashi through a fine-mesh sieve lined with cheesecloth. This removes the bonito flakes and mushroom pieces, resulting in a clear, flavorful broth. Discard the bonito flakes and the shiitake mushrooms, or save the mushrooms for another use like stir-fries.

   ~3 min

   Tip: Press gently on the solids to extract as much liquid as possible.
7. 7

   Return the strained dashi to the pot and heat over low heat. Do not boil the dashi after straining, as this can affect the flavor of the miso. Gently warming the dashi ensures even distribution of the miso paste.

   ~2 min

   Tip: Keep the dashi warm but not boiling.
8. 8

   In a small bowl, whisk together a small amount of the warm dashi with the miso paste until smooth. This prevents lumps from forming when you add the miso to the pot. Ensure the miso is fully dissolved before adding it to the main pot.

   ~2 min

   Tip: Use a fine-mesh strainer to pour the miso mixture into the pot for an extra smooth soup.
9. 9

   Pour the miso mixture into the pot with the remaining dashi. Stir gently to combine. Taste and adjust the amount of miso to your liking. Remember, miso paste varies in saltiness, so start with less and add more as needed.

   ~1 min

   Tip: Avoid adding too much miso at once; it's easier to add more than to remove it.
10. 10

    Add the cubed tofu and dried wakame seaweed to the pot. Simmer gently for a few minutes until the tofu is heated through and the wakame has rehydrated. The wakame will expand significantly, so don't add too much.

    ~3 min

    Tip: Soaking wakame in water separately before adding it to the soup can reduce its saltiness.
11. 11

    Ladle the miso soup into bowls and garnish with thinly sliced green onions. The green onions add a fresh, vibrant flavor and a pop of color to the soup. Serve immediately and enjoy the comforting warmth and umami richness.

    ~1 min

    Tip: Add a sprinkle of toasted sesame seeds for added flavor and texture.
12. 12

    Serve the miso soup immediately. Enjoy the delicate dance of flavors and textures in each spoonful. This soup is best enjoyed fresh, as the flavors can change slightly upon reheating. Serve with a side of rice and your favorite Japanese pickles for a complete and satisfying meal.

    ~1 min

    Tip: A small spoonful of chili oil can add a pleasant kick.

How Do I Know It's Ready?

Frequently Asked Questions

Final Thoughts