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Miso Soup


  • Dashi
  • 6 cups water
  • 1 oz kombu (dried kelp)
  • cabbage or other mix-ins (see notes above, optional)
  • 1 cup dried bonito flakes (katsuobushi)

  • Miso Soup
  • ½ cup dried wakame (a type of seaweed)
  • ¼ cup miso
  • 6 cups dashi
  • ¼ cup scallion greens, thinly sliced


  • Dashi (Japanese Sea Stock)
  • In a large pot over high heat, add the water, kombu, and other mix-ins (if using)
  • Bring to the cusp of boiling, without letting it actually boil
  • Take the pot off the heat, remove the kombu, and sprinkle the bonito flakes over the liquid. Let stand 3-5 minutes, stirring if necessary so the bonito flakes will sink
  • Strain the stock through a cheesecloth-lined sieve and into a bowl

  • Miso Soup
  • Stir together miso and ½ cup dashi in a bowl until smooth.
  • Heat the remaining dashi in a saucepan over low to medium heat until warm, then gently stir in the mix-ins, along with the reconstituted wakame.
  • Simmer 1 minute and remove from heat.
  • Immediately stir in miso mixture and scallion greens
  • Serve