Clear Miso Soup
A clear bowl of miso soup is defined by the quality of the dashi. By using high-grade kombu and katsuobushi, you create a foundation that requires little else to be complete.
Temperature control is your only challenge.
Keep the heat low once the solids are removed. Miso is a living culture, and boiling it changes the flavor profile entirely.
- medium saucepan
- fine mesh strainer
- ladle
- small bowl
What goes in.
- 4 cupswater
- 4-inch squarekombu (dried kelp)
- 1 cupkatsuobushi (bonito flakes)
- 3 tbspred or white miso paste
- 1/2 cupsilken tofu, cubed
- 2 tbspscallions, thinly sliced
Never boil the miso
Use your ladle to capture a small portion of the hot dashi, then whisk the miso paste into that liquid until smooth before returning it to the pot. This prevents grainy clumps and preserves the delicate character of the paste.
The method.
Prepare the dashi
Place water and kombu in a saucepan over medium-low heat. Remove the kombu just before the water begins to bubble. Add the bonito flakes, turn off the heat, and let them steep for 3 minutes.
Strain
Pour the liquid through a fine mesh strainer into a clean pot. Discard the flakes. You now have a clear, golden broth.
Warm the solids
Add the tofu cubes to the broth and return to a very gentle heat. You only need to warm the tofu through; do not let the broth reach a rolling boil.
Incorporate miso
Use a ladle to take a bit of the hot broth into a small bowl. Stir the miso paste into this until completely smooth. Pour the mixture back into the pot and stir gently once.
Serve
Remove from heat immediately. Ladle into bowls and top with fresh scallions.
Other turns to take.
Earthier version
Use an aged red miso and add thin strips of rehydrated wakame seaweed during the final minute of heating.
Vegetable base
Substitute the bonito flakes with dried shiitake mushrooms to keep the broth vegan while maintaining a deep, savory profile.
When it doesn't go to plan.
Look for white miso for a lighter, sweeter soup, or red miso for something bolder.
If you see white foam forming on top of the broth, skim it off immediately to ensure the soup remains crystal clear.
Slice your tofu into small, uniform cubes so they heat through in seconds without breaking apart.
The ones that keep coming up.
Can I use store-bought dashi powder?
You can, but the flavor will be one-dimensional compared to a broth made from raw kombu and bonito.
How do I know if the miso is dissolved?
The broth will turn opaque and uniform in color. If you see streaks or floating chunks, keep stirring gently.
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