Miso Soup
Miso soup is deep, savoury umami that comes together with almost no effort. We make the dashi from kombu and dried shiitake, so the soup is entirely plant-based yet tastes anything but thin. There is really only one rule: stir the miso in at the very end and never let it boil again.
- Prep
- 15 min
- Cook
- 20 min
- Rest
- 30 min
- Total
- 1 h 5 min
- Servings
- 4
- Level
- Easy
- Per serving
- 90 kcal
Ingredients
For the dashi
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What to use instead
Instant dashi granules (hondashi) are quicker but contain bonito flakes, so the soup is no longer vegan. With no kombu to hand, a shiitake-only dashi still works — just softer in flavour.
For the soup
Makes: 4 servings, about 1 cup each
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Soak kombu and mushrooms
Wipe the kombu with a dry paper towel but don’t wash it — the white powder on the surface is flavour. Put the kombu and shiitake in a pan with the cold water and leave for 30 minutes.
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Step 2: Make the dashi
Set the pan over medium heat. As soon as small bubbles appear around the edge (about 10 minutes), lift out the kombu — if it boils, the broth turns slimy and bitter. Simmer the mushrooms gently for another 5 minutes.
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Step 3: Prep the add-ins
Cover the wakame with cold water for 5 minutes — it will swell several times over — then drain. Lift the shiitake out of the dashi, cut off the tough stems and slice the caps thinly. Cut the tofu into 1.5 cm cubes and the green onions into thin rings.
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Step 4: Warm the tofu
Return the shiitake to the dashi, gently slide in the tofu and warm over low heat for 2 minutes. The broth should barely shiver so the tofu holds its shape.
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Step 5: Stir in the miso
Take the pan off the heat. Put the miso in a ladle or small sieve, lower it into the broth and stir with a spoon until the paste has completely dissolved. Taste — if you want it richer, add a little more miso.
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Step 6: Serve straight away
Divide the wakame between bowls, ladle in the hot soup with the tofu and mushrooms and scatter over the green onion. Serve while it is still steaming and before the miso settles to the bottom.
Tips & variations
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Tip
Don’t boil the soup once the miso is in: the aroma fades and the flavour goes flat. Just stir before serving — miso naturally settles.
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Swap
Instant dashi granules (hondashi) are quicker but contain bonito flakes, so the soup is no longer vegan. With no kombu to hand, a shiitake-only dashi still works — just softer in flavour.
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Variation
Red or mixed miso (aka, awase) is saltier and punchier than white: start with 2 tbsp and add more to taste.
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Storage
Dashi without the miso keeps in the fridge for up to 3 days. Reheat leftover soup gently and don’t let it boil.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 90 kcal | 360 kcal |
| Protein | 7 g | 28 g |
| Fat | 4 g | 14 g |
| Carbohydrates | 8 g | 32 g |
Approximate values calculated from standard ingredient data.
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