Classic miso soup
Miso soup (味噌汁, misoshiru) accompanies almost every Japanese meal, from breakfast to dinner. Its success relies on one precise step: diluting the miso in the dashi off the heat—never while boiling—to preserve its flavors and probiotics. It is traditionally enjoyed in a miso bowl, light yet sturdy, designed to keep the warmth in your hands throughout the meal.
Preparation
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Prepare the dashi
Heat 1 L of water with kombu and bonito flakes, or use instant dashi. -
Rehydrate the wakame
Soak the dried seaweed in a bowl of cold water for 5 minutes, then drain. -
Dissolve the miso
Take a ladle of hot dashi into a bowl, add the miso paste, and whisk gently until smooth.
👉 Tip: milder with white (shiro) miso, more intense with red (aka) miso. -
Incorporate and serve
Pour the mixture into the pot off the heat, add the diced tofu and wakame, warm gently without boiling, then serve immediately.
Culture
A daily staple
Served at nearly every meal, miso soup varies according to the seasons: daikon in winter, eggplant in summer. In bento boxes, it is a reminder of home and the care put into every meal.
The utensil
Miso strainer, wooden handle
Its fine mesh and long handle allow you to dissolve miso paste directly into the broth, without lumps and without needing to mix it with a ladle.
Buy nowFAQ
Can it be made vegetarian or vegan?
Yes, by using a dashi made from kombu and shiitake without bonito.
How long does it keep?
Up to 2 days in the refrigerator; do not let it boil when reheating.
Suggestions
Serve with onigiri for a simple and complete meal, or a sencha green tea for a light pairing.