Chef John's Classic Miso Soup

1. 1

   Gather all the ingredients.

2. 2

   Pour cold water into a saucepan. Add the kombu and soak for 30 minutes.

3. 3

   Place the pan on the stove over medium heat and heat until the water just begins to simmer. Turn off the heat and remove the kombu with a strainer. Squeeze any liquid back into the pan, then discard the kombu.

4. 4

   Turn the heat back to medium-high and bring to a simmer. Stir the bonito flakes into the simmering liquid, then turn off the heat. Let sit for 10 minutes, then strain and reserve the liquid, also called the dashi.

5. 5

   Pour the dashi into a saucepan over medium heat. Add the pre-soaked, shredded seaweed, soy sauce, and green onions. Bring to a simmer, then reduce the heat to low. Place a small strainer over the pan and add the miso pastes. Submerge the strainer halfway into the hot dashi and stir slowly until all the miso dissolves and passes into the soup.

6. 6

   Stir in the tofu and continue cooking on low until the tofu is heated through, about 2 minutes. Taste and season with more soy sauce if needed.

7. 7

   Serve right away with sliced green onions on top.

• Calories 195.51 kcal Moderate
• Protein 8.16 g Moderate
• Carbs 27.26 g Moderate
• Total Fat 5.47 g Moderate
• Saturated Fat 0.22 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 1343.96 mg High
• Fiber 8.16 g Good Source
• Sugar 19.46 g High
• Added Sugar 14.89 g High
• Calcium 25.11 mg Low Source
• Iron 0.76 mg Low Source
• Potassium 163.09 mg Low Source
• Vitamin A 0.0 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Soy 🌱