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).
Homemade Miso Soup Is Better
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).
A Superfood Version
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.
Miso Soup Recipe Instructions
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 (Katsuobushi). 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 soft tofu into ½-inch cubes and set aside. Whisk the white miso paste into the stock until fully incorporated. 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!
Superfood Miso Soup
Ingredients
- 2 6-inch square pieces of kombu
- 6 dried shiitake mushrooms
- 12 cups water (2.8 L)
- 1 cup bonito flakes (Katsuobushi)
- 12 ounces soft tofu (340g)
- 5 tablespoons white miso paste
- 2 cups baby spinach
- 2 scallions (chopped)
Instructions
- 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.
- 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.
nutrition facts
Best miso soup ever!! And the kombu left over? A very nice salad the day after! Love it all!!
Thank you Sarah!
You’re welcome, Agnez! :)
I wish I found this recipe the 1st time I made Dashi. This is well written, easy to follow & not overwhelming – as working with new ingredients can be. I have made this recipe many times & change vegetables or noodles/rice now & then.
Thank you so much!
The soup is great – so easy, just a few ingredients put together – yet, so full of flavour! But now I have one problem – what do you normally do with fished out kombu?
I think it’s a shame to just throw it to the bin, but on the other hand it is too firm to eat…
Do you re-use it somehow?
Hi Asia, might be too late to see this comment, but you can reuse it to make Furikake, which a dry Japanese condiment that can be sprinkled on rice and other foods.
Tried the recipe this weekend and it was a winner! Easy to make and a great way to start a meal.
Thank you Patrick!
Your soup looks delicious! However, I was drawn to the ceramic bowls and matching spoons! Can you please tell me who makes these? Thank you!
Hi Jane, we purchased these in China at a small shop, so I’m afraid I can’t direct you to a merchant for purchase. :(
This sounds like a great soup to try, but as in previous comments you had mentioned substituting a vegetable broth for the bonito flakes, which i would like to do because i am a vegan, how much broth would i use in your recipe?
Hi Kathleen, you can use 10 cups or so of vegetable broth here. We have an Asian vegetable stock recipe here: https://thewoksoflife.com/asian-vegetable-stock/
So we don’t eat the kelp? Isn’t it supposed to be very nutritious and healthy?
I’m wondering why it is removed and replaced with spinach if this is the case?
Thank you
You can certainly eat the kelp if you like!
Kelp becomes slimy and is a little tough, plus you get the flavour along with the nutrients into the soup