Description
A cozy, umami-rich miso soup made with homemade dashi, seared maitake mushrooms, tofu, and wakame. Simple, warming, and naturally vegan.
Ingredients
For the Broth:
6 cups water
1 sheet kombu (5x5 inches)
6 small dried shiitake mushrooms
For the Soup Base:
½ lb fresh maitake mushrooms (or other mushrooms of choice)
Pinch of sea salt
12.5 oz soft or silken tofu, drained and cubed
1 tbsp dried wakame
1 clove garlic, finely grated
1 tbsp mirin
1 tbsp soy sauce
2–3 tbsp white miso paste (adjust to taste)
To Finish:
1 green onion, thinly sliced
Sesame oil (optional, for drizzling)
Instructions
Prepare the Kombu–Shiitake Broth:
Soak kombu and shiitake mushrooms in 6 cups water for at least 2 hours (or overnight). Bring to a gentle boil, simmer for 12–15 minutes, and skim off any foam.
Sear the Maitake Mushrooms:
Heat a skillet over medium. Dry-sear the maitake mushrooms until lightly browned, then season with a pinch of salt. Set aside.
Remove Kombu & Shiitake:
Remove the kombu and mushrooms from the pot. Slice shiitake and return to the soup if desired. Save kombu for another use.
Build the Soup:
Add soy sauce, mirin, seared maitake, wakame, grated garlic, and tofu to the broth. Simmer gently for 7–8 minutes.
Add the Miso Paste:
Place miso in a ladle or fine-mesh strainer, submerge in hot broth, and stir to dissolve. Avoid boiling after adding miso.
Taste & Adjust:
Add more miso or soy sauce if desired.
Finish & Serve:
Ladle soup into bowls. Garnish with green onion and a drizzle of sesame oil if using. Serve warm.
Notes
Start with 2 tbsp miso; add more to taste.
A little wakame goes a long way—it expands significantly.
Searing mushrooms adds depth but is optional.
Save rehydrated kombu to make kombu tsukudani or simmered kombu.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Breakfast, Main Course, Side Dish, Soup, Starter
- Method: Simmering
- Cuisine: Asian, East Asian, Japanese
