Simple Miso Soup

15g dried kombu
1 litre water
20g bonito flakes (katsuobushi)

3 tablespoons white miso paste (or awase miso)
200g silken tofu, cut into cubes
15g dried wakame, soaked and drained

To Garnish

2 spring onions, finely sliced
1 teaspoon toasted sesame seeds

PREPARATION

1. Soak the kombu in the water for at least 30 minutes, or preferably overnight in the refrigerator. Place the kombu and soaking water into a saucepan and slowly bring to a gentle simmer over a low to medium heat. Do not allow it to boil. Simmer gently for 10 minutes, then remove the kombu before it becomes bitter. Add the bonito flakes and simmer gently for another 10 minutes, then strain the stock through a fine sieve to create the dashi.

COOKING

1. Return the strained dashi to a clean saucepan over a gentle heat.
2. Place the miso paste into a small bowl.
3. Ladle a little warm dashi over the miso and whisk until completely smooth.
4. Stir the dissolved miso back into the saucepan.
5. Keep the soup at a gentle simmer—do not allow it to boil after adding the miso.
6. Divide the cubed silken tofu and soaked wakame between serving bowls.
7. Carefully ladle the hot miso broth over the tofu and seaweed.
8. Sprinkle with the toasted sesame seeds.
9. Finish with the sliced spring onions.
10. Allow the tofu to warm through for a minute before serving.
11. Serve immediately while piping hot.

School of Wok Tips

• Never boil the kombu, as it can become bitter and overpower the delicate dashi.
• Dissolving the miso in a little warm stock before adding it to the pan prevents lumps and creates a silky smooth soup.
• Avoid boiling the soup after adding the miso to preserve its delicate flavour and aroma.
• Make a larger batch of dashi and keep it in the refrigerator for quick homemade miso soup throughout the week.

FAQs

What is dashi?
Dashi is a traditional Japanese stock made from kombu (dried kelp) and bonito flakes. It forms the umami-rich base for miso soup and many other Japanese dishes.

Can I make this vegetarian?
Yes. Simply omit the bonito flakes and use a kombu-only dashi or add dried shiitake mushrooms for additional umami.

Can I add other ingredients?
Absolutely. Mushrooms, spinach, sliced spring onions, daikon, clams or cooked noodles are all excellent additions, but the tofu and wakame version is the classic everyday preparation.