I’m a big fan of miso soup. When that small bowl of mystically cloudy broth is set down in front of me, alongside the bare bones yet wonderfully reliable iceberg salad with carrot ginger dressing, all is right in the world (bit of an overstatement, but I’ll run with it). But the popularity and mainstream prevalence of sushi means that it’s all too likely that most miso soups are probably just cloudy bowls of MSG-laden broth and miso paste.
And it seems like that’s all there is to it. Miso soup is just one of those dishes that seems easy to make. Spoon some miso paste into some broth–badabing, badaboom, you’ve got miso soup, right?
Not so.
When I went to make this Superfood Miso Soup, I discovered that everyone’s favorite companion to their avocado salmon rolls and bento boxes is actually a wonderfully complex little soup of layered seafood flavors. Which is why I’ve decided that homemade miso soup is the way to go (shocker, I know).
This recipe is a “superfood” version of your basic miso soup, using a homemade dashi stock made with dried kombu (kelp), shiitake mushrooms, and bonito flakes. I also add soft tofu, lots of healthy spinach, and scallions, in addition to the miso. What results is a much heartier miso soup than you might be used to from your go-to sushi place, one that you could even have as a light meal by itself. Since making this, I keep a tub of miso paste in the fridge––it lasts forever and is always there waiting when you want to whip up a batch of miso soup.
Here’s what you’ll need:
- two 6-inch square pieces of kombu (kelp)
- 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
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.
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.
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 your Superfood miso soup hot!
- 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
- 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.
- 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.
- 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.
Dennis Brennan says
Hi Sarah,
Your recipe for Japanese super-food is intriguing and I’d like to try it out. The 5th picture (from the top) shows what appears to be cabbage and there is a distinctly reddish colour. It’s file name is dashi-stock.jpg. What is it, please? I’m kinda new to Asian cooking and there has been an explosion of Asian mega-grocery-stores spring up out of nowhere in my neighborhood; so there is no difficulty finding the Asian components. Thank you for your help.
Dennis in Toronto
Sarah says
That picture is the bonito flakes, which are used to make the dashi stock. It’s dried bonito fish, shaved into flakes, and has great flavor! You can find it in any one of those Asian mega grocery stores in the dry goods aisle, or where Japanese products are found.
Megan says
Why is this on the vegetarian page when it has bonito flakes in? Vegetarians do not eat fish!
Sarah says
Hey Megan, this recipe can be prepared vegetarian by omitting the bonito flakes and just using vegetable stock instead.
Elena says
Hi! I want to make this recipe but I don’t have a sieve in my sparse student kitchen. I do have both powdered dashi stock and bonito flakes – would it be better to use the bonito flakes but have to leave them in the soup, or use dashi stock powder (and if so, how many tablespoons/grams?).
Thank you in advance for your help!
Sarah says
Dashi stock powder is totally fine, Elena. I’ve used it in a pinch to make miso soup!
Sarah says
This looks fantastic! I can’t wait to try it! Do you have any luck finding the kombu and miso paste at your grocery store, or should I expect to have to go to a special market?
Sarah says
Hey Sarah, you might find miso paste at a very well-stocked grocery store, but I doubt you’d find kombu. I usually buy it at an Asian supermarket.