The Ultimate Classic
Follow our simple steps to bring the ultimate Japanese miso soup tradition to your table. Try this recipe again and again using any of our miso pastes or Miso & Easy to taste how each miso base can create a uniquely delicious miso soup.
Rehydrate the dried wakame seaweed by adding to a bowl of water. Set aside while you follow the next steps (or follow the instructions on dried wakame seaweed package).
Add the water and kelp seaweed in a pot and heat without a lid, leaving it on low heat for about 20 minutes. Remove the kelp seaweed before boiling so that it does not lose its flavor. Set seaweed aside. Bring water to a boil.
Add bonito fish flake to the boiling water. Let the bonito sink into the water naturally. Do not press or force it down. Once the bonito is soaked completely, turn off the heat.
Remove any scum from the broth and then return to heat; bring to boil again for 2 minutes. Turn off the heat and wait for the bonito to settle into the pot. Finally, without stirring the broth, filter it by pouring it over a thin cloth into a bowl. Do not squeeze broth from the cloth. Your Dashi broth is now ready. Set aside.
Cut the tofu in cubes and remove your rehydrated wakame seaweed from the water. Make sure to remove excess water from tofu and seaweed. Chop all seaweed.
Add 1 ⅓ cup of your Dashi broth and all of the tofu and seaweed to a pot and bring to a simmer until all ingredients are thoroughly heated.
Remove from heat. Add Miso by scooping it with a large spoon and dissolving it using chopsticks. Return the pot to very low heat, and never let it boil after adding the miso.
Add green onion as garnish when you are ready to serve.
Our Miso Recommendations for Classic Miso Soup