Go Premium
Facebook Twitter Google Plus

How to Make Miso Soup

March 20, 2017


Share Post

I’m finally back with a Martina’s Midnight Cooking! I know, I know, it’s been some time since I made one, but I have a real reason! If you look back on my recipes in Korea, they didn’t begin until I was comfortable with Korean food and cooking. A simple Korean ramen recipe is easy enough, but in order for me to make many of the more complicated recipes I had to go out, eat that food and various places, gather my tastebuds and scrub the Korean internet reading Korean blog posts written in Korean to get real recipes, and then try them out until I have one I’m happy with. Since we’ve only been a year in Japan, I needed the chance to really develop a flavour and taste for Japanese food. Now I feel like I’m ready to start sharing some of the recipes I’ve been practising at home, with all you lovely Nasties.

Let’s begin with how to make Miso Soup 味噌汁!

As mentioned in the video, first you need to make Dashi, the basic soup stock.

How To Make Dashi 出汁(だし)

4-5 cups of filtered cold water
2-4 pieces of kombu 昆布
1/4 cup of katsuoboshi 鰹節 かつおぶし (OMIT FOR A VEGAN RECIPE)

(recipe sized down to make 2~3 servings of miso soup)

1 Add the water + all kombu pieces into a jug.
2 Let it sit overnight or at least 5 hours in the fridge or in a cool kitchen.
3 The next day, measure out 2 cups water + 2 pieces of kombu and add to a pot on medium-high.
4 Before the water boils, remove the kombu.
5 Bring the water to a full boil. Add 1/4 cup of katsuoboshi and kill the heat.
5 Let it sit for at least 5 minutes (or until all the flakes sink to the bottom of the soup pan if that takes longer)
6 Strain it through a sieve. Add a cheesecloth/thick kitchen paper if you want it to be super clear broth. Squeeze out all that goodness.
7 Ta-da! You’re ready!

You can make the whole batch of kombu + water (add 1 cup of katsuoboshi) if you want. Just freeze it in an ice cube tray for smaller portion sizes if you don’t use it right away.

Miso Soup Recipe (2-3 ppl)

2 cups prepared dashi
3 tbsp miso みそ
1/4 cup of soft tofu chopped into cubes
1 green onion stalk sliced thinly into little adorable circles
A few flakes of re-hydrated wakame わかめ seaweed if you’re into that kind of thing…

1 To make the dashi, follow the dashi recipe.
2 Add the cubed tofu to the 2 cups of dashi and once it comes to a boil, kill the heat.
3 Begin with just 1 tablespoon of miso in your ladle. Stir it around while partially submerging your ladle in the hot broth so that it helps breaks down the miso. If you just dump it in, it will get clumpy.
4 Stir the soup gently and taste it. If you want a stronger miso taste, add more.
5 Pour into your bowl with pre-chopped green onions & optional wakame seaweed.

Please let me know if you try this recipe and PLEASE PLEASE PLEASE experiment! Miso soup is such a personal preference, all the Japanese friends I had growing up all had their own opinion on what a “good” miso soup tasted like. It’s very regional, almost like eating bread. Everyone has a type of bread that they prefer, miso soup is no different. Oh and please tag me on Instagram if you make this recipe and post it! I always look at the tags. :) Happy Cooking!



Share Post



How to Make Miso Soup


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. I made this today for my parents, and they loved it.
    they are now looking for more recepies with miso :)
    Thanks, Martina

    2 years ago
  2. It only took us a little over a year to finally try this. So glad we did! So easy! So yummy! We’ve even used this dashi base for somen broth. Thanks again, Martina!!

    2 years ago
  3. Sensei Martina, I love all of your cooking videos! You teach in a very practical & fun way that has me trying each recipe literally within days of watching the videos. This is the only time that I literally cringed in an “oh noes!!!!” way — as I watched you throw away the used katsuoboshi. I’m not sure what you do with the kombu once you’re done with making the dashi, but pls don’t throw either that or the used katsuoboshi away. While I’m sure that there are lots of authentic recipes for using both, the one I learned years ago while watching Peter Barakan (can’t remember if it was a “Begin Japanology” or a “Japanology Plus” episode on ) makes a yummy, “non-challenging-textured” side dish to be eaten with rice. The used kombu is sliced into thin toothpick-sized pieces & cooked with the used katsuoboshi with mirin, sugar & soy sauce. It doesn’t smell overtly fishy because the sugar & mirin tone it down *a lot* & the salty-sweet-smokey umami flavor is definitely yummy with a bowl of hot rice. Pls check out the video (I wish I could remember if the subject was katsuoboshi or kombu kelp!) & I hope that you’ll at least give it a try one time (“One Puunch!”) to see if you can “repurpose” the ingredients instead of throwing them out. My family honestly looks forward to having the dish as a “bonus” to the fresh dashi-making. Sorry for the long comment & lots of love from California!

    3 years ago
  4. Thank you, Martina! I just made this today and it was really easy and delicious. I love your recipes! I have been following you guys for about 5 years now. Thanks for sharing all your great videos :)

    3 years ago
  5. Yay, I can finally make an authentic Japanese breakfast from scratch! Thanks for the lovely recipe. Can you teach us how to make a cotton cheesecake next?

    3 years ago
  6. I made it! I was really happy my miso soup came out so delicious thank you so much. It really was super easy with your recipe!

    3 years ago
  7. Yum! I’ve actually been on a miso making kick right now and I make it several different ways. Sometimes I make it with oyster, wakame, dried mushroom, and green onion. Recently I’ve been making it with potato and bacon, green onion, and wakame. I actually really love the texure and flavor of wakame, although I will admit your description of it is perfect!:)

    3 years ago
  8. This looks amazing! At the moment I’m moving from Florida to Texas so my kitchen is in boxes, but I’ll be sure to try this out as soon an I’m unpacked. Nothing breaks in a new kitchen like the smell of mermaid ass hole <3

    3 years ago
  9. Pretty sure I actually just learned how Martina felt about miyeok guk in Korea x’D

    3 years ago
    • The flavour isn’t bad, it’s very meaty and salty tasting but the mouthful of gooey seaweed was never for me.

      3 years ago
  10. I was so scared to make Dashi and every recipe I read made it seem difficult. You make it easier. I know what I’m making on my day off!!!

    3 years ago