Basic Miso Soup (味噌汁)

The most basic Japanese dish you can make. From “Japanese Cooking, Simple Art”


  • 3 1/3 cups dashi
  • 1/2 cup of nameko mushrooms or 2 shiitake mushrooms (diced)
  • 1/3 cake tofu, drained
  • 4 Tbsp red miso
  • one green onion, sliced very thin.
  • pepper (preferably sansho)


  1. Soften the miso in a medium-sized bowl by adding 2 Tbsp of tepid stock and blend with a wire whisk. You do this because if you dump the miso directly into the big pot you will get clumps!
  2. Gradually ladle the softened miso into the dashi in a medium-sized pot, simmer over medium heat.
  4. When all miso has been dissolved add the tofu and the mushrooms.
  5. Simmer (but NOT BOIL) until the mushrooms are cooked and tofu is heated.
  6. Pour the soup into a small bowl and add the sliced green onions and pepper.


You can prepare soba, put it in a large bowl, and dump two servings of the soup into it!


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