Description
Some recipes don’t just fill your belly – they restore your spirit. I first tasted miso soup during a rainy Kyoto morning, and it was like being wrapped in a soft blanket. Ever since, it’s been my go-to comfort on grey days. Made with love and a few pantry heroes, this soup whispers calm into chaotic evenings. Whether you’re new to Japanese flavors or craving a nourishing reset, your kitchen’s about to become your sanctuary. Let’s turn a rainy day into a warm memory.
Ingredients
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4 cups filtered water
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1 piece kombu (4x4 inch)
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1 cup packed bonito flakes (or 1.5 tsp dashi granules)
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4 tbsp miso paste (white, red, or a mix)
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7 oz silken tofu, cubed
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1 tbsp dried wakame
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1 stalk green onion, finely sliced
Instructions
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Soak Kombu in cold water for 30 mins.
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Warm gently over medium-low heat. Remove kombu before simmering starts.
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Add bonito flakes, simmer for 30 seconds, then remove from heat. Let steep 5 mins. Strain.
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Soak wakame in cold water 5 mins, then drain.
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Dissolve miso in warm dashi using a strainer or whisk. No boiling!
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Add tofu & wakame, heat gently for 2-3 mins.
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Serve hot, topped with green onions.
Notes
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Never boil kombu or miso – gentle heat protects flavor and nutrients.
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Use silken tofu – firm will crumble!
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Kombu and bonito can be reused for a second, lighter dashi.
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For quick soup: use dashi powder + miso in hot water.
- Prep Time: 10 mins
- Cook Time: 20 mins
Nutrition
- Calories: 70 per serving
- Fat: 3g
- Carbohydrates: 5g
- Protein: 6g