How To Make Miso Soup

This delicate but intensely flavored soup is like chicken soup for the Japanese soul — minus the chicken. And it's just as easy to make if you have the right ingredients.

To complete this How-To you will need:

4 c. fresh, cold water
A 2 or 3-qt. pot
A hotplate or stovetop
A long piece of konbu seaweed
4 tbsp. bonito flakes
A small mesh strainer
1/4 lb. soft tofu, cut into small cubes
2 wakame seaweed
4 red or white miso paste
3 chopped scallions
A small ladle
A spoon or whisk
And a medium-sized bowl

Step 1: Put water on stove

Pour the water into the pot and place it on the stove or hotplate at medium heat.

Step 2: Add konbu

Break off a 4 to 6-inch piece of konbu and add it to the water.

Tip: Konbu—also known as sea cabbage or kelp—is available at most health food stores.

Step 3: Simmer & remove

Simmer the konbu for 15 minutes, then remove it from the water and throw it away.

Step 4: Add bonito

Add bonito flakes to the pot and simmer on medium-low heat for 5 minutes. If you prefer a more intense fish flavor, steep the flakes for 10, 15, or even 20 minutes—the longer you steep them, the stronger the flavor.

Step 5: Remove bonito

With a small mesh strainer, remove the bonito flakes and discard them.

Step 6: Add tofu & wakame

Add the tofu chunks and wakame and simmer for 5 minutes on low heat.

Tip: When making miso soup, never bring the broth to a boil—it will muddy all the distinct flavors.

Step 7: Stir miso paste & broth

Ladle about a cup of the broth into a medium-sized bowl containing the miso paste, and stir with a long chopstick or spoon until it dissolves.

Step 8: Pour broth

Once the miso paste is dissolved, pour the broth back in the pot and stir.

Tip: Miso paste will keep in the fridge for nearly a year; bonito flakes, wakame, and konbu will last indefinitely in the cupboard.

Step 9: Add scallions

Keeping the heat on low, add the chopped scallions and simmer for a final 5 minutes. Ahhh, miso.

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Howto & Style

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