Miso Soup

Total Time:
40 min
10 min
20 min
10 min

8 servings

  • 12 -ounce block firm silken tofu
  • 2 quarts dashi
  • 6 tablespoons dark or red miso
  • 2 tablespoons light or white miso
  • 4 scallions, thinly sliced

Wrap the block of tofu in 2 layers of paper towels and lay on a plate. Invert a second plate on top of the tofu and weigh down with a 28-ounce can. Leave for 20 minutes then cut the tofu into 1/4 to 1/2-inch cubes.

Heat the dashi in a 4-quart saucepan over medium-high heat. When the dashi reaches 100 degrees F on an instant-read thermometer, ladle 1 cup into a small bowl. Add the miso, and whisk until smooth.

Bring the remaining dashi to a bare simmer, approximately 10 minutes. Add the miso mixture and whisk to combine. Return to a slight simmer, being careful not to boil the mixture. Add the tofu and scallions and cook for another minute or until heated through. Remove from the heat, ladle into soup bowls and serve immediately.

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    This tastes just like a Japanese restaurant's miso soup! I doubled the recipe since we had a lot of people and it came out great. Very easy to make with Alton's dashi recipe. I will definitely make this again!
    It tastes exactly like a miso soup you would order in a restaraunt! My kids love this and it only takes long enough to heat the broth! Another good thing is the miso paste lasts a couple of months in the fridge.
    love this recipe. Made the dashi and froze quarts. Then, whenever i want miso soup, I am practically done when I thaw out the dashi.
    Simply fantastic!
    Added proportional/ reasonable amount of sauteed bok-choy and very briefly sauteed shitake mushrooms in the last few minutes of cooking to enhance nutrient content, and used brown rice miso only since that's what I had. The result was excellent.
    Very flavorful. I live in Korea so I used deonjang instead of miso which I guess is a tad stronger. It was very good!
    Wonderful bright taste and soothing soup. I loved this recipe and felt good serving it to my family and friends. This is better than any similar soup made in either of our three Asian establishments.
    Had to make this after watching the Good Eats "Pantry Raid" episode. True to his word, it was easy to do and tastes better than anything I've had from a restaurant!
    Incredibly delish!!! super easy to make, I had no trouble following the recipe. I did use Hondashi brand for the dashi. I added Wakame seaweed to add the real effect of restaurant soup. I love love loved it! my husband loved it too. I read the review which helped and I also Youtube it to get a visual.
    I started with Alton's recipe for dashi and then made this soup. All in all, it took about an hour and a half. The result was tasty, but milder than the miso soup I'm used to from sushi restaurants. I'm guessing they probably use mixes with additives and this is closer to home cooking. I added some broccoli, yellow squash, and rehydrated shitakes to the soup base before adding the miso so that the veggies had time to cook without me being nervous about boiling the healthy stuff outta the miso. I'm freezing the leftover dashi and look forward to making this soup again.
    The soup comes out perfect. Be aware of one thing: good quality miso paste, like yogurt, contains active probiotics. The recipe didn't make it clear but one reason you only simmer the soup after adding the miso is to preserve the health benefits of the miso. Also, many Asian markets sell miso that's sometimes translated as "yellow" miso. It works really well for this recipe.
    This is great! It's a bit finicky with the directions, sure, but so worth it. This is by far the best Miso soup I've had. Thanks Alton!
    I used chicken broth instead of dashi and it was great.
    Tasted very authentic. I added thinly sliced mushrooms. Wife and myself both loved it
    Delicious and an easy recipe to follow. I didn't have scallions handy so left them out with no problem. The ratio of red miso to white 3:1 creates a heartier, richer flavor that is a good match for the cooler months (like now!. Will use more white miso when the weather eventually warms for a lighter-tasting soup. Miso soup is great as there are so many varieties besides the traditional, and they are all good. Thank you Alton for a wonderfully tasty miso soup recipe that I plan to build on for a very long time.
    I always rewatch the Good Eats episodes before I make a recipe, and I followed every step and it turned out delicious -- tasted exactly like the miso soup you get in a Japanese restaurant and so much better than any packaged type I've tried. So healthy and the ingredients were a bargain at my local japanese market (which I'll be visiting frequently now!) Thanks AB!
    I HATE dried, packaged miso soup; it never tastes like the real thing. I used Alton's Dashi recipe from the same episode, and then added a little seaweed to the soup, since there was none in the recipe. It tasted just like the stuff from sushi restaurants. Very easy to make, although time consuming, but that's to be expected with anything homemade.
     I'd heat the soup a little more next time, although. My Dashi was a pretty low heat (100 degrees) for whisking into the miso. After mixing everything together, I let it sit on low heat and I was too worried about heating it up too much and it boiling.
    I make this all the time now, my family and I love it, and it's easy to make. A funny thing about the Dashi the little Japanese store in town where I got all my stuff keep trying to push pre-made Dashi powder on me saying " nobody makes it at home anymore".
    trying this tonight. i cheated and bought dashinomoto, but i'm sure it will turn out the same
    This is increadibly simple, and better than the Miso Soup you might have in most Sushi restaurants... I plan to make this weekly - so good!
    I made it only with white miso because that's all I had but it still tasted great, the flavor being just like miso soup you get in most japanese restaurants. This also turned me on to the awesome uses for miso (like Tyler Florence's Miso-glazed asparagus and bacon)!
    @Z (and anyone who needs the dashi recipe) You asked about the kombu. That is in the dashi stock for the miso found here: http://www.foodnetwork.com/recipes/alton-brown/dashi-recipe/index.html I don't know why they didn't include it on one page, can't make miso w/o it.
    When Alton made this on tv, he used kombu too. where is it?
    This recipe served as my introduction to cooking Japanese food. This simple miso soup base will be perfect for eating healthy and yummy without much cooking time.
     Thanks Alton!
    This was the first time I made miso soup and it turned into, easily, the best miso soup that I've had in ages. Great recipe Alton!
    Watching Alton Brown's recent episode on the Japanese Pantry, I discovered how easy making your own Miso Soup could be. It was fab, loved it, so easy and sooooooo good.
    I never knew this was how miso soup was supposed to taste. What a wonderful find this is. Thanks AB, you're still my favorite.
    Make the dashi recipe first and then this one, heaven!
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