Miso Soup

Want to try your hand at a classic Japanese dish? Our Miso Soup recipe is the perfect place to start. Easy to prepare and delicious, this recipe is sure to have your dinner guests asking for seconds. Traditionally made combining a dashi stock along with kombu and bonito flakes, the end result is a succulent soup base. While any miso paste can be used for this recipe, white miso is recommended.

The Round Dutch Oven creates the ideal environment for this soup to simmer to perfection, locking in heat and moisture thanks to a tight-fitting lid. This iconic piece of cookware is perfectly suited for slow-cooked soup recipes, delivering superior heat retention and even heat distribution.

Whether you are looking for a heartwarming recipe for those colder days, or simply want to experiment with unique soup recipes, our Miso Soup is the one for you. The total cook time for this recipe is approximately two hours, offering roughly six portions at a time. Be sure to grab all these ingredients next time you’re at the Japanese grocery store and follow the steps below before tackling this recipe.

In a Round French Oven (4.2 L), soak the kombu for 1 hour in the cold water.

Gradually heat the water and remove the kombu just before the water begins to boil. Discard the kombu.

Add the bonito flakes to the simmering water. Let simmer gently for 5 minutes. Strain the liquid into a large heatproof container. Wipe out the French Oven.

Transfer 2 cups (500 ml) of the dashi broth to a heatproof measuring cup. Add the dried shiitakes and wakame to the measuring cup. Set aside. Return the remaining dashi to the clean French Oven.

Reheat the dashi until gently simmering, but not boiling. Place the miso in a small strainer and lower into the pot. Whisk the miso paste into the hot dashi until completely dissolved.

Add the tofu, wakame-mushroom mixture, enoki mushrooms and green onions to the soup. Gently simmer for 5 minutes.

Serve immediately.