Japanese Miso Soup (Misoshiru)

Japanese Miso Soup (Misoshiru)

A delightful dish straight from Japan. Be sure to try this healthy and delicious soup.


  • Kombu: 10 cm piece
  • Dried bonito flakes (katsuobushi): 10 g, about 4 cups
  • Cold water: 5 cups
  • Dried wakame seaweed: 5 g, about 3/4 cup
  • Miso paste: 2 tablespoons
  • Sake: 100 ml
  • Tofu: 100 g
  • Optional:
    • Canned shiitake mushrooms (8 pieces) (see tips)
    • Toasted sesame seeds
    • Chives


First, prepare the dashi broth using kombu and bonito flakes. Place the kombu in a pot, add 4 cups of cold water, and let it soak for 25 minutes. Strain the broth into another pot and discard the kombu, as it will not be used in the soup. Heat the broth over low heat until almost boiling, then add 1 cup of water.

Add the bonito flakes and bring to a boil over high heat. Remove from heat, skim off any foam, and let it sit for several minutes until the flakes settle to the bottom. Strain the broth through a sieve, discarding the flakes.

Soak the wakame seaweed in cold water for about 10-15 minutes; it will significantly increase in volume.

Add the miso paste (previously dissolved in a few tablespoons of hot broth), and sake to the clear dashi broth, then immediately remove from heat.

Place a portion of the drained wakame seaweed, diced tofu, and drained shiitake mushrooms (if using) into bowls. Pour the broth over and optionally sprinkle with toasted sesame seeds

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