Homemade Miso Soup
Homemade Miso Soup is what I make when I’m craving takeout but still want something truly nourishing. I use fermented white miso, a simple bonito flake dashi, silken tofu, and nori, and it all comes together on the stovetop in about 15 minutes. It gives us that traditional, mineral-rich broth and deep fermented flavor right at home - no restaurant version needed.
Servings 4 servings
Ingredients
- 1 cup bonito flakes
- 6 cups water
- ⅓ cup white miso paste
- 6 ounces silken tofu cut into small cubes
- 2 sheets nori sushi cut into small pieces
- 2 green onions thinly sliced
Instructions
- Add 1 cup bonito flakes and 6 cups water to a medium saucepan. Bring to a gentle boil over medium heat, then reduce heat and simmer softly for 3-5 minutes.
- Remove from heat and strain through a fine mesh sieve into a clean pot, pressing lightly to extract flavor. Discard the bonito flakes.
- Scoop out about 1 cup of the hot dashi and whisk it directly in the pot with ⅓ cup white miso paste until completely smooth. Once dissolved, add the remaining dashi back in and bring the soup to a rolling boil.
- Add diced 6 ounces silken tofu and sliced 2 sheets nori sushi to the boiling soup. Let cook for 1-2 minutes, just until the tofu is heated through and the nori softens.
- Garnish with 2 green onions and serve.
Notes
Storage: Store in an airtight container for up to 3 days. To reheat, pour into a small saucepan and warm over low heat just until steaming, but avoid vigorously boiling. A rolling boil after storage can cause the tofu to break apart and the nori to over-soften; gentle heat preserves texture and flavor. Freezing isn't recommended.
Helpful Tips:
- Taste before adding tofu. After dissolving the miso and bringing it to a boil, taste the broth before adding tofu and nori; if it tastes flat, dissolve an extra tablespoon of miso in a little hot dashi first, then stir it in so it blends smoothly without clumping.
- If the tofu breaks apart. Reduce the heat immediately and stir by gently lifting from the bottom with a spoon rather than stirring in circles.
- For deeper traditional flavor. Kombu (dried kelp) is traditionally used alongside bonito to make dashi, and wakame is more commonly used in miso soup than nori; both provide a softer texture and subtle mineral depth.
Nutrition
Calories: 268kcal | Carbohydrates: 8g | Protein: 45g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Cholesterol: 40mg | Sodium: 1034mg | Potassium: 659mg | Fiber: 1g | Sugar: 2g | Vitamin A: 147IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 1mg