MISO SOUP FROM SCRATCH
22-01-2026
Japanese miso soup is simple, nourishing, and deeply rooted in everyday food culture. Beyond its comforting flavour, miso soup supports digestion, provides minerals, and contributes beneficial bacteria when prepared gently.
With only a few ingredients, miso soup can be made entirely from scratch.
INGREDIENTS
kombu
dried shiitake mushroom
miso paste
water
optional additions:
silken tofu, spring onion, wakame, tamari soy sauce
METHOD
The base of miso soup is dashi — a clear, umami-rich broth traditionally made from seaweed and dried mushrooms.
Combine one piece of kombu and one dried shiitake mushroom with 300 ml water. Cover and let it soak in the refrigerator for 12–24 hours. This slow extraction allows flavour and minerals to develop without heat.
Remove the kombu and shiitake and gently warm the broth. Avoid boiling, as high heat can create bitterness and degrade delicate flavours.
Place one tablespoon of miso into a small strainer and lower it into the warm broth. Dissolve the miso by gently stirring it through the strainer. This helps distribute the paste evenly and prevents clumping.
Whenever possible, choose unpasteurised miso. Its living cultures remain intact when the soup is kept below boiling temperature.
Slice the soaked shiitake and return it to the broth. Additional ingredients such as silken tofu, spring onion, wakame, or a small splash of tamari can be added according to preference.
BOTTOM LINE
Miso soup is most supportive when prepared gently and kept simple. Using whole ingredients and minimal heat allows both flavour and function to remain intact.