How To Make Miso Soup

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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…more »
Added December 5, 2007

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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.
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.
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.
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.
Miso soup is routinely served at breakfast in Japanese homes and restaurants.