White Miso Soup

Prep: 5 minutes Cook: 45 minutes


By Kevin Dunn


  • 8 ounces Dashi (see recipe below)
  • 1 tsp sake
  • 2 tbsp white miso
  • 1/2 strip Wakame, softened and chopped
  • 3 cubes firm tofu
  • 1 tbsp scallions, cut on a bias


Heat the Dashi and the sake to a strong simmer in a saucepan (160 degrees).

Next whisk the white miso into the Dashi. Don't allow this to boil only simmer. Place the tofu and Wakame in a warm cup. Pour Dashi mixture over the tofu and Wakame. Garnish with scallions cut on a bias.

1 1/2 quarts water
1 piece kombu, 3X6-inch piece
1/2 cup cold water (reserve for third step)
2 cups smoked Dulse flakes

Simmer the Kombu in the 1 1/2 quarts of water. When you have attained a strong simmer, remove the pot from the stove and remove the Kombu (reserve the Kombu it may be used twice). Add the cold water and the smoked Dulse flakes. Allow the flakes to sit in the broth until it all sinks, approximately 15 minutes. Strain and reserve the Dulse, it can be used twice. This broth will keep in the refrigerator for at least a week.

Hint: If you can't find the sea vegetables needed for this recipe in your local Asian markets, then try this website: http://www.seaveg.com/

Mary's Note: Our Japanese cooking instructor says this is her new favorite Dashi. The smoked Dulse gives this a very rich flavor. Miso soup is best made 1 cup at a time for the freshest flavor.