Miso Soup

Miso Soup


  • Dashi
  • 1-2 sheets Kombu or other seaweed/kelp

  • 1 handful Bonito flakes

  • 2 L Water

  • Miso Soup
  • Miso paste

  • Dashi

  • Optional add-ins
  • Wakame

  • Mushrooms

  • Tofu


  • Dashi
  • Optional: You can extract more flavor by soaking kombu in a couple quarts of water for up to a few hours
  • Bring kombu to a boil in the soaking liquid, simmer for about 10 minutes. Remove from heat
  • Add the bonito flakes and steep for 10 minutes
  • Strain through a fine mesh strainer, discard solids or save for another batch of dashi
  • Miso Soup
  • Heat the dashi, mix in a spoonful or two of miso paste until dissolved
  • Add desired add-ins


  • This one is highly customizable & a good way to use foraged seaweed
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