Description
An authentic miso soup recipe featuring a rich homemade dashi base. It includes a customizable spicy garlic chili oil swirl that elevates it beyond a traditional side dish.
Ingredients
- 1.5 liters water
- 15g dried kombu
- 3–4 large dried shiitake mushrooms
- 120g white miso paste
- 300g silken tofu
- 5g dried wakame seaweed
- 2 large green onions (scallions)
- 120 ml neutral-flavored oil (e.g., canola or grapeseed oil)
- 6–8 small dried red chilies, stemmed and roughly broken
- 3 cloves garlic, thinly sliced
- 0.5 tsp dried chili flakes (optional)
- Pinch of sugar
- Pinch of salt
Instructions
- Prepare the Kombu-Shiitake Dashi: Combine water, dried kombu, and shiitake mushrooms in a large pot. Allow to soak for at least 30 minutes. Place the pot over medium-low heat and slowly bring it to a gentle simmer, just before boiling. Remove the kombu just before the water reaches a full boil (if it boils, the kombu can become bitter). Continue simmering the shiitake for 10-15 minutes, then strain the dashi through a fine-mesh sieve.
- Make the Spicy Garlic Chili Oil Swirl: While the dashi simmers, heat the neutral oil in a small saucepan over medium-low heat. Add the broken dried red chilies, thinly sliced garlic, and optional chili flakes. Fry gently for 5-7 minutes, stirring occasionally, until the garlic turns lightly golden and fragrant. Remove from heat and stir in the salt and sugar; allow the chili oil to cool slightly.
- Prepare Soup Components: Rehydrate the dried wakame in a bowl of cold water for 5 minutes until it becomes soft and pliable; drain and gently squeeze out excess water. Cut the silken tofu into neat 1.5 cm cubes. Thinly slice the green onions, preparing for garnish.
- Assemble the Miso Soup: Gently reheat the prepared dashi in a clean pot over medium-low heat until warm but not boiling. In a separate small bowl, take a ladleful of warm dashi and whisk in the white miso paste until completely dissolved and smooth.
- Combine and Finish: Pour the dissolved miso mixture back into the pot of warm dashi. Add the cubed silken tofu and rehydrated wakame. Heat gently for 2-3 minutes, ensuring the soup is warmed through. Do not bring the soup to a boil after adding the miso.
- Serve and Garnish: Ladle the warm soup into individual bowls. Add 1-2 teaspoons of the prepared spicy garlic chili oil swirl to each bowl. Swirl gently and garnish generously with the fresh green onions.
Notes
To save time, make extra dashi on a Sunday night and store it in the fridge for quick meals during the week. Avoid boiling the dashi after adding the kombu or after adding the miso paste, as high heat diminishes the flavor and beneficial properties.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 250 calories
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 0 mg