Superfood Miso Soup
Prep time
Cook time
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This Superfood miso soup uses a homemade dashi stock made with dried kombu (kelp), shiitake mushrooms, and bonito flakes. Add soft tofu, lots of healthy spinach, scallions, and miso results in a much heartier miso soup than your favorite Japanese restaurant or sushi place.
Recipe type: Soups and Stocks
Cuisine: Japanese
Serves: 6-8 servings
  • two 6-inch square pieces of kombu
  • 6 dried shiitake mushrooms
  • 12 cups water
  • 1 cup bonito flakes (Katsuobushi)
  • 12 ounce block of soft tofu
  • 5 tablespoons white miso paste
  • 2 cups baby spinach
  • 2 scallions, chopped
  1. Rinse the kombu and dried shiitake mushrooms under cold running water, and then add to a medium stockpot. Add 12 cups water, and allow to soak for 1 hour.
  2. After soaking, place the pot over medium heat, and allow the stock to come up to just a simmer. Fish out the kombu, increase the heat to high, and bring to a boil. Once boiling, reduce the heat to low and add the bonito flakes. Simmer for 20 minutes, stirring occasionally.
  3. Strain the resulting dashi stock into a medium saucepan to make your soup (reserving the shiitake mushrooms), and place it over medium low heat. Cut the tofu into ½-inch cubes and set aside. Whisk the miso into the stock until fully incorporated. Simmer the soup gently for 10 minutes. Add the tofu, spinach, and scallions. Slice a couple of your shiitake and add those to the pot as well. Simmer for another couple minutes and serve.
Recipe by The Woks of Life at