Japanese
Miso Shiru
A gentle Japanese miso soup made with fresh ichiban dashi, silken tofu, wakame, and scallion. The miso is stirred in off the boil so its aroma stays soft and savory.
Ingredients
- Water500 ml
- Kombu5 g
- Katsuobushi10 g
- Awase miso2 tablespoons
- Silken tofu120 g
- Dried wakame1 teaspoon
- Scallion1, thinly sliced
Method
- Wipe the kombu lightly with a damp cloth, then place it in a saucepan with the water and let it soak for 10 minutes.
- Set the pan over medium-low heat and warm the kombu until small bubbles appear around the edges, removing it just before the water boils.
- Bring the liquid to a brief boil, turn off the heat, add the katsuobushi, and let it steep until the flakes sink, about 2 minutes.
- Strain the dashi through a fine sieve without pressing the flakes, then return the clear dashi to the saucepan.
- Cut the silken tofu into small cubes and soak the dried wakame in a little water until softened, then drain.
- Warm the dashi over medium heat, add the tofu and wakame, and heat gently without boiling.
- Place the miso in a small ladle or bowl, loosen it with a little hot dashi, then stir it back into the soup.
- Turn off the heat as soon as the miso is dissolved, taste and adjust with a little more miso if needed, then serve in bowls topped with sliced scallion.
Common questions
Can I substitute anything for kombu or katsuobushi if I can’t find them?
Yes. For kombu, use a small piece of dried seaweed or skip it and make a lighter broth. For katsuobushi, use instant dashi granules or a mild mushroom stock, though the flavor will be less smoky and traditional.
How long does each step of miso shiru usually take?
The kombu soak takes 10 minutes, the dashi steep about 2 minutes, and the final warming only a few minutes. From start to finish, expect roughly 20–25 minutes, including tofu cutting and wakame soaking.
What are the most common mistakes when making miso soup?
The biggest mistakes are boiling the kombu, boiling after adding miso, and pressing the bonito flakes through the sieve. All three can make the soup bitter or cloudy. Add miso at the end and keep the heat gentle.
How should I store leftover miso soup?
Store cooled soup in an airtight container in the refrigerator for up to 2 days. For best texture, store the broth separately from the tofu and wakame if possible, then reheat gently without boiling and add fresh miso if needed.
What should I serve with miso shiru, and can I make it ahead?
Serve it hot with rice, grilled fish, or a simple Japanese breakfast. You can make the dashi ahead and refrigerate it for 2–3 days, then add tofu, wakame, and miso just before serving for the best flavor.