How to Make Authentic Japanese Miso Soup from Scratch

By Sudachi · 40 min

Ingredients

Instructions

1. Make the dashi: put 5-10 g dried kelp (kombu) and 1 litre cold water in a large pot and soak for at least 30 minutes.
2. Heat over medium-low until small bubbles appear (90-95°C / 194-203°F) and do not let it boil. Remove the kelp.
3. Bring to a boil, then turn off the heat and add 100 ml cold water.
4. Add 2 handfuls of bonito flakes (katsuobushi) and steep for 3-5 minutes without stirring.
5. Line a sieve with kitchen paper over a large heatproof bowl and pour the dashi through it to get a clear broth.
6. Make the soup: thinly slice 30 g fried tofu pouch (aburaage), 30 g Japanese leek (naganegi) and 30 g fresh shiitake mushroom. Cut 150 g tofu into cubes.
7. Heat the dashi in a pot over medium until almost boiling. Add the aburaage, leek and shiitake and simmer for a few minutes until cooked to your liking.
8. Turn off the heat and stir in ¼ tsp Japanese soy sauce (koikuchi shoyu).
9. Put 4 tbsp yellow miso paste (awase) in a mesh spoon or ladle. Dip it into the dashi and whisk to loosen, letting more dashi through gradually until the miso has fully dissolved.
10. Add the cubed tofu to the hot soup, stir gently and let it warm on residual heat for 2-3 minutes.
11. Divide among bowls and top with finely chopped green onion.

Summarized from Sudachi's video. Watch it for the details.

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