Japanese Miso Soup (Misoshiru)

Ingredients

• ●*For the dashi:**
• ●4 cups (1 L) cold water
• ●1 piece kombu (dried kelp), about 4 × 6 inches
• ●1 cup loosely packed bonito flakes (katsuobushi)
• ●*For the soup:**
• ●3 tablespoons white (shiro) miso paste
• ●1 tablespoon red (aka) miso paste (or use all white for a milder soup)
• ●7 oz (200 g) medium-firm tofu, cut into ½-inch cubes
• ●2 tablespoons dried wakame seaweed
• ●2 green onions, thinly sliced
• ●Optional additions: sliced shiitake mushrooms, spinach leaves, daikon radish matchsticks

Method

1. **Soak the kombu.** Place the kombu in the cold water in a medium saucepan. Let it sit for at least 30 minutes (or up to overnight in the fridge for a deeper flavor).
2. **Make the dashi.** Place the pot over medium heat and slowly bring the water just to a simmer — this should take about 10 minutes. Watch carefully. Remove the kombu just before the water reaches a full boil (boiling makes it slimy and bitter).
3. **Add the bonito.** Once the kombu is out, bring the water to a full boil. Add the bonito flakes, stir once, and immediately turn off the heat. Let the flakes steep for 5 minutes undisturbed. Strain through a fine-mesh sieve lined with cheesecloth or a paper towel. Discard the bonito flakes (or save for a second, weaker dashi). You should have about 3½ cups of golden, aromatic stock.
4. **Rehydrate the wakame.** Place the dried wakame in a small bowl of warm water for 5 minutes. It will expand significantly. Drain and gently squeeze out excess water.
5. **Assemble the soup.** Return the dashi to the pot over medium heat. Add the tofu cubes and wakame. If using mushrooms or daikon, add them now. Bring to a gentle simmer and cook for 2-3 minutes.
6. **Dissolve the miso.** This is the most important step. Reduce heat to low. Place the miso paste in a ladle or small mesh strainer and submerge it halfway into the broth. Use chopsticks or a spoon to dissolve the miso into the liquid gradually. Never boil miso — it kills the beneficial probiotics and turns the flavor harsh.
7. **Serve immediately** in small bowls, garnished with sliced green onions. If adding spinach, drop it in just before serving — it wilts in seconds.
8. *Storage:** Dashi keeps refrigerated for up to 5 days or frozen for 3 months. Miso soup is best fresh but will keep overnight in the fridge. Reheat very gently below a simmer.