[{"data":1,"prerenderedAt":373},["ShallowReactive",2],{"recipe:miso-soup":3,"recipe:country:japan":162},{"slug":4,"title":5,"nativeName":6,"romanized":7,"pronunciation":8,"countrySlug":9,"emoji":10,"summary":11,"intro":12,"story":13,"whyThis":14,"tips":19,"substitutions":26,"variations":39,"serveWith":49,"storage":51,"faq":52,"equipment":68,"baseServings":73,"prepMinutes":74,"cookMinutes":75,"difficulty":76,"course":77,"diet":80,"mainIngredients":85,"ingredients":89,"instructions":113,"nutrition":137,"images":143,"keywords":153,"publishedAt":160,"updatedAt":160,"authorSlug":161},"miso-soup","Miso Soup with Dashi from Scratch","味噌汁","Misoshiru","mee-so-SHEE-roo","japan","🥣","Japanese miso soup built on real kombu and katsuobushi dashi — a ten-minute stock, silken tofu, wakame and scallions, with the one rule that matters: never boil the miso.","Miso soup is the daily soup of Japan: a light, savory broth of dashi with miso whisked in, holding a few quiet ingredients — here, silken tofu, wakame seaweed and scallions. Made properly it tastes clean and deeply savory at once, the smokiness of katsuobushi under the fermented saltiness of miso, and it bears almost no resemblance to the flat instant versions. The whole thing takes about fifteen minutes, because real dashi is a ten-minute infusion, not a long-simmered stock. Two techniques carry the dish: draw the dashi gently so it stays clear and sweet, and add the miso off the boil so its aroma survives to the bowl.","In the traditional Japanese meal pattern — ichijū issai or ichijū sansai, \"one soup, one (or three) sides\" with rice — the soup is very often miso soup, at breakfast as readily as dinner. It is less a recipe than a daily practice: the base stays constant while the contents rotate with the season and the fridge — tofu and wakame, daikon, potato and onion, clams, mushrooms, greens. Households develop signatures, starting with which miso they keep: sweeter white (shiro) miso, punchier red (aka), or the blended awase that splits the difference, with real regional leanings across Japan.\n\nUnderneath every good bowl is dashi, the stock that carries Japanese cooking. The classic version pairs kombu — dried kelp, rich in the glutamates that read as umami — with katsuobushi, shavings of dried, smoked, cured skipjack tuna. Unlike Western stocks, dashi is about extraction without violence: the kombu steeps and comes out before the boil (boiled kombu turns the stock slimy and bitter), the katsuobushi steeps for barely a minute or two off the heat, and the result is a pale amber liquid of startling depth. It is the reason a soup this simple can taste this complete. Umami itself was named by the Japanese chemist Kikunae Ikeda in 1908, working from kombu dashi.\n\nThe last piece of craft is the miso. It is a living fermented paste, and its high aromatic notes are fragile; Japanese cooks dissolve it through a strainer or in a ladle at the end and never let the soup return to a full boil afterward. Boiled miso soup tastes duller and flatter — the difference is obvious in a side-by-side. Respect those two rules and the humblest soup in the repertoire becomes one of the best things you can make in fifteen minutes.",[15,16,17,18],"Real ichiban dashi from kombu and katsuobushi in about ten minutes — no instant granules.","The miso goes in off the boil, so its aroma reaches the bowl instead of steaming away.","Silken tofu and wakame prepared so they stay intact and tender, not shredded by stirring.","A base method you can re-fill endlessly with seasonal vegetables, clams or mushrooms.",[20,21,22,23,24,25],"Pull the kombu out just before the water boils — boiled kombu releases sliminess and bitterness that no later step can remove.","Wipe the kombu with a dry cloth if dusty, but leave the white powdery bloom alone; that is natural glutamate, the flavor you are after.","Steep the katsuobushi briefly and strain without pressing the flakes — squeezing them muddies the dashi and adds a fishy edge.","Dissolve the miso in a ladleful of broth (or through a small strainer) before it joins the pot, so the soup stays smooth with no stray lumps.","Never boil after the miso goes in — bring the soup just to the edge of a simmer and serve. Boiling kills the aroma and flattens the flavor.","Taste your miso first: white miso is sweeter and needs more, red is saltier and needs less. Adjust by the spoonful, not the recipe.",[27,31,35],{"original":28,"swap":29,"note":30},"Katsuobushi (bonito flakes)","Kombu-shiitake dashi (add 2 dried shiitake to the kombu steep)","The standard vegan dashi — earthier and less smoky, but genuinely traditional in Buddhist temple cooking.",{"original":32,"swap":33,"note":34},"Wakame","A handful of spinach leaves, wilted in at the end","A common household filling when there is no seaweed in the cupboard. Different character, same comfort.",{"original":36,"swap":37,"note":38},"Silken tofu","Firm tofu in small dice","Sturdier and more forgiving to stir, at the cost of the custardy texture silken tofu gives the soup.",[40,43,46],{"name":41,"description":42},"Breakfast style with onion and potato","Simmer thin-sliced onion and potato in the dashi until tender before the miso goes in — a sweet, hearty everyday version.",{"name":44,"description":45},"Asari (clam) miso soup","Small clams opened directly in the dashi add briny depth; use a lighter hand with the miso since clams bring their own salt.",{"name":47,"description":48},"Red miso with mushrooms","Aka miso with sliced fresh shiitake or enoki — deeper, saltier and more autumnal than the everyday awase bowl.",[50],"Steamed rice and a simple side — grilled fish or tamagoyaki — for a classic Japanese set meal.","Best the day it is made — the aroma fades with reheating. The strained dashi, though, keeps 3 days refrigerated and freezes well for a month, so make extra stock and finish each pot of soup fresh: reheat dashi, add fillings, dissolve miso off the boil. Avoid freezing the finished soup; tofu turns spongy.",[53,56,59,62,65],{"question":54,"answer":55},"Why should miso never be boiled?","Miso is a fermented paste whose appeal is partly aromatic, and those aromas are volatile — a hard boil drives them off and leaves the soup tasting flat and merely salty. The standard Japanese practice is to dissolve miso into hot dashi at the end and bring the soup only to the edge of a simmer before serving.",{"question":57,"answer":58},"What is dashi made of?","Classic dashi is a quick infusion of two ingredients: kombu (dried kelp), steeped in water and removed before boiling, and katsuobushi (shavings of dried, smoked bonito\u002Fskipjack), steeped briefly off the heat and strained. It takes about ten minutes and provides the umami backbone of miso soup and much of Japanese cooking.",{"question":60,"answer":61},"Which miso should I use for miso soup — white, red or awase?","Awase (blended) miso is the most versatile starting point, balancing the sweetness of white (shiro) miso against the depth and saltiness of red (aka). White gives a gentler, sweeter breakfast-style soup; red gives a stronger, saltier one. Whichever you use, taste as you dissolve it — saltiness varies widely between brands.",{"question":63,"answer":64},"Is miso soup vegan or vegetarian?","Not usually as served: classic dashi contains katsuobushi, which is dried fish, so standard miso soup is pescatarian rather than vegetarian. A fully vegan version is traditional too — steep kombu with dried shiitake mushrooms instead of using bonito. Miso paste and tofu themselves are plant-based.",{"question":66,"answer":67},"Can I use instant dashi powder for miso soup?","You can — dashi granules are common in busy Japanese kitchens — but they carry MSG-forward saltiness and none of the fresh smokiness of real katsuobushi. Since scratch dashi takes about ten minutes and two ingredients, it is one of the highest-return upgrades in cooking. Try both once and the difference decides for itself.",[69,70,71,72],"Medium saucepan","Fine strainer or sieve","Ladle","Small bowl for dissolving the miso",4,10,15,"easy",[78,79],"soup","side",[81,82,83,84],"pescatarian","dairy-free","gluten-free","nut-free",[86,87,88],"miso","tofu","scallions",[90,94,96,100,104,107,110],{"qty":74,"unit":91,"name":92,"group":93},"g","kombu (dried kelp), one postcard-size piece","For the dashi",{"qty":75,"unit":91,"name":95,"group":93},"katsuobushi (bonito flakes), about 3 loose cups",{"qty":97,"unit":98,"name":99,"group":93},1,"l","cold water",{"ref":86,"qty":73,"unit":101,"name":102,"group":103},"tbsp","miso paste (awase, or to your taste)","For the soup",{"ref":87,"qty":105,"unit":91,"name":106,"group":103},300,"silken tofu, in 1.5 cm cubes",{"qty":108,"unit":101,"name":109,"group":103},2,"dried wakame seaweed",{"ref":88,"qty":108,"unit":111,"name":112,"group":103},"piece","scallions, thinly sliced",[114,119,123,126,130,134],{"title":115,"text":116,"timerSeconds":117,"tip":118},"Steep the kombu","Put the kombu in the cold water in a saucepan and bring it up over medium-low heat, uncovered. Just as small bubbles line the pan and the water is about to boil — 8–10 minutes — lift the kombu out. The water should be faintly amber and smell of the sea.",540,"For deeper flavor, start the kombu soaking in the cold water 30 minutes (or up to overnight) before turning on the heat.",{"title":120,"text":121,"timerSeconds":122},"Add the katsuobushi","Bring the kombu water just to a boil, then turn off the heat and scatter in the katsuobushi. Let the flakes steep undisturbed until they sink and the liquid turns pale gold — about 2 minutes.",120,{"title":124,"text":125},"Strain the dashi","Pour the dashi through a fine strainer into a bowl, letting it drain on its own without pressing the flakes — pressing turns the stock cloudy and fishy. You should have clear, fragrant amber dashi; return it to the rinsed pan.",{"title":127,"text":128,"timerSeconds":129},"Rehydrate the wakame and warm the tofu","Bring the dashi to a bare simmer and add the wakame and tofu cubes. Heat gently, without stirring hard, until the wakame unfurls into tender green ribbons and the tofu is heated through, 2–3 minutes.",180,{"title":131,"text":132,"tip":133},"Dissolve the miso","Turn the heat to low. Put the {qty:miso} of miso in a ladle or small strainer, lower it into the broth, and work it through with chopsticks or a spoon until fully dissolved and the soup turns cloudy and even. Taste — add miso by the half-spoon if it needs more depth.","Miso brands vary a lot in salt; season by taste, not by measurement.",{"title":135,"text":136},"Heat to the edge and serve","Bring the soup just to the point where the surface trembles and wisps of steam rise — never to a boil. Ladle into bowls, top with scallions, and serve immediately while the aroma is at its peak.",{"calories":138,"protein":139,"carbs":140,"fat":73,"sodium":141,"estimated":142},90,8,6,850,true,[144,147,149,151],{"src":145,"alt":146},"\u002Fimages\u002Frecipes\u002Fmiso-soup\u002Fhero.jpg","A bowl of cloudy miso soup with silken tofu cubes, wakame ribbons and sliced scallions",{"src":148,"alt":146},"\u002Fimages\u002Frecipes\u002Fmiso-soup\u002Fhero-16x9.jpg",{"src":150,"alt":146},"\u002Fimages\u002Frecipes\u002Fmiso-soup\u002Fhero-4x3.jpg",{"src":152,"alt":146},"\u002Fimages\u002Frecipes\u002Fmiso-soup\u002Fhero-1x1.jpg",[154,155,156,157,87,158,159],"miso soup","dashi","kombu","katsuobushi","japanese breakfast","umami","2026-08-18","dishroute-kitchen",{"items":163,"total":74,"page":97,"limit":371,"hasMore":372},[164,192,212,239,260,267,290,313,335,352],{"slug":165,"title":166,"nativeName":167,"romanized":168,"countrySlug":9,"region":169,"baseServings":73,"prepMinutes":75,"cookMinutes":170,"restMinutes":171,"difficulty":172,"course":173,"diet":175,"mainIngredients":176,"images":179,"keywords":183,"publishedAt":191,"updatedAt":191,"authorSlug":161},"agedashi-tofu","Agedashi Dofu (Crisp Fried Tofu in Dashi Broth)","揚げ出し豆腐","Agedashi dōfu","Kanto",20,30,"medium",[174,79],"appetizer",[81,82],[87,156,177,178],"soy-sauce","bonito-flakes",[180],{"src":181,"alt":182},"\u002Fimages\u002Frecipes\u002Fagedashi-tofu\u002Fhero.jpg","Cubes of crisp fried silken tofu sitting in a shallow bowl of dashi broth with grated daikon, ginger and scallions",[184,185,186,187,188,189,190],"agedashi tofu","fried tofu","dashi broth","izakaya","japanese appetizer","silken tofu","daikon","2026-08-19",{"slug":193,"title":194,"nativeName":195,"romanized":196,"countrySlug":9,"baseServings":73,"prepMinutes":74,"cookMinutes":170,"difficulty":76,"course":197,"diet":199,"mainIngredients":200,"images":203,"keywords":207,"publishedAt":160,"updatedAt":160,"authorSlug":161},"chicken-teriyaki","Chicken Teriyaki (Pan-Glazed, No Bottled Sauce)","照り焼きチキン","Teriyaki chikin",[198],"main",[82,84],[201,177,202],"chicken","mirin",[204],{"src":205,"alt":206},"\u002Fimages\u002Frecipes\u002Fchicken-teriyaki\u002Fhero.jpg","Sliced glazed teriyaki chicken thigh with a glossy soy-mirin lacquer, scallions and sesame seeds",[208,201,9,209,202,210,211],"teriyaki","glaze","weeknight","one pan",{"slug":213,"title":214,"nativeName":215,"romanized":216,"countrySlug":9,"region":217,"baseServings":73,"prepMinutes":170,"cookMinutes":218,"restMinutes":171,"difficulty":76,"course":219,"diet":222,"mainIngredients":224,"images":228,"keywords":232,"publishedAt":191,"updatedAt":191,"authorSlug":161},"dorayaki","Dorayaki (Honey Pancakes with Red Bean Filling)","どら焼き","Dorayaki","Tokyo",25,[220,221],"dessert","snack",[223,82,84],"vegetarian",[225,226,227,202],"eggs","flour","honey",[229],{"src":230,"alt":231},"\u002Fimages\u002Frecipes\u002Fdorayaki\u002Fhero.jpg","Stacked dorayaki pancake sandwiches, the top one cut open to show a thick layer of red azuki bean paste",[213,233,234,235,236,237,238],"anko","azuki bean paste","japanese sweets","wagashi","honey pancakes","doraemon",{"slug":240,"title":241,"nativeName":242,"romanized":243,"countrySlug":9,"region":217,"baseServings":73,"prepMinutes":74,"cookMinutes":75,"difficulty":76,"course":244,"diet":245,"mainIngredients":246,"images":250,"keywords":254,"publishedAt":191,"updatedAt":191,"authorSlug":161},"gyudon","Gyudon (Japanese Beef and Onion Rice Bowl)","牛丼","Gyūdon",[198],[82],[247,248,249,177],"beef-chuck","onion","rice",[251],{"src":252,"alt":253},"\u002Fimages\u002Frecipes\u002Fgyudon\u002Fhero.jpg","Deep bowl of steamed rice topped with thin simmered beef, soft onion, scallions and red pickled ginger",[240,255,256,257,258,259,155],"beef bowl","donburi","japanese rice bowl","thin sliced beef","weeknight dinner",{"slug":4,"title":5,"nativeName":6,"romanized":7,"countrySlug":9,"baseServings":73,"prepMinutes":74,"cookMinutes":75,"difficulty":76,"course":261,"diet":262,"mainIngredients":263,"images":264,"keywords":266,"publishedAt":160,"updatedAt":160,"authorSlug":161},[78,79],[81,82,83,84],[86,87,88],[265],{"src":145,"alt":146},[154,155,156,157,87,158,159],{"slug":268,"title":269,"nativeName":270,"romanized":271,"countrySlug":9,"region":272,"baseServings":73,"prepMinutes":218,"cookMinutes":171,"difficulty":172,"course":273,"diet":275,"mainIngredients":276,"images":279,"keywords":283,"publishedAt":191,"updatedAt":191,"authorSlug":161},"okonomiyaki","Okonomiyaki (Osaka Savory Cabbage Pancake)","お好み焼き","Okonomiyaki","Kansai (Osaka)",[274,198],"street-food",[82],[277,226,225,278],"cabbage","pork-belly",[280],{"src":281,"alt":282},"\u002Fimages\u002Frecipes\u002Fokonomiyaki\u002Fhero.jpg","Thick okonomiyaki cabbage pancake topped with crisp pork belly, brown sauce, mayonnaise zigzags and curling bonito flakes",[268,284,285,286,287,288,289],"japanese pancake","cabbage pancake","osaka","street food","teppan","bonito flakes",{"slug":291,"title":292,"nativeName":293,"romanized":294,"countrySlug":9,"region":295,"baseServings":73,"prepMinutes":170,"cookMinutes":170,"restMinutes":74,"difficulty":76,"course":296,"diet":298,"mainIngredients":299,"images":303,"keywords":307,"publishedAt":191,"updatedAt":191,"authorSlug":161},"onigiri","Onigiri (Japanese Salted Rice Balls with Nori)","おにぎり","Onigiri","Nationwide",[221,297],"breakfast",[81,82],[300,301,302,178],"short-grain-rice","nori","salmon",[304],{"src":305,"alt":306},"\u002Fimages\u002Frecipes\u002Fonigiri\u002Fhero.jpg","Three triangular Japanese rice balls with nori bands on a wooden board, one broken open to show salmon filling",[291,308,309,301,310,311,312],"omusubi","japanese rice balls","bento","umeboshi","shiozake",{"slug":314,"title":315,"nativeName":316,"romanized":317,"countrySlug":9,"region":318,"baseServings":73,"prepMinutes":171,"cookMinutes":122,"restMinutes":319,"difficulty":172,"course":320,"diet":321,"mainIngredients":322,"images":324,"keywords":328,"publishedAt":160,"updatedAt":160,"authorSlug":161},"shoyu-ramen","Shoyu Ramen (Tokyo-Style Soy Sauce Ramen)","醤油ラーメン","Shōyu rāmen","Kanto (Tokyo)",240,[198,78],[],[201,323,177,225],"ramen-noodles",[325],{"src":326,"alt":327},"\u002Fimages\u002Frecipes\u002Fshoyu-ramen\u002Fhero.jpg","Bowl of Tokyo-style shoyu ramen with clear amber broth, noodles, marinated egg and scallions",[329,330,331,332,333,334],"ramen","noodle soup","tokyo","soy sauce","japanese comfort food","broth",{"slug":336,"title":337,"nativeName":338,"romanized":339,"countrySlug":9,"region":169,"baseServings":73,"prepMinutes":74,"cookMinutes":75,"restMinutes":340,"difficulty":172,"course":341,"diet":342,"mainIngredients":343,"images":344,"keywords":348,"publishedAt":191,"updatedAt":191,"authorSlug":161},"tamagoyaki","Tamagoyaki (Japanese Rolled Layered Omelette)","卵焼き","Tamagoyaki",5,[297,79,174],[81,82],[225,202,177,156],[345],{"src":346,"alt":347},"\u002Fimages\u002Frecipes\u002Ftamagoyaki\u002Fhero.jpg","Sliced rolled Japanese omelette showing pale yellow layers in a spiral, served with grated daikon",[336,349,350,310,351,158,225],"japanese omelette","rolled egg","dashimaki",{"slug":353,"title":354,"nativeName":355,"romanized":356,"countrySlug":9,"region":217,"baseServings":73,"prepMinutes":218,"cookMinutes":170,"restMinutes":340,"difficulty":172,"course":357,"diet":358,"mainIngredients":359,"images":360,"keywords":364,"publishedAt":191,"updatedAt":191,"authorSlug":161},"tonkatsu","Tonkatsu (Japanese Panko Pork Cutlet)","とんかつ","Tonkatsu",[198],[82],[277,225,226],[361],{"src":362,"alt":363},"\u002Fimages\u002Frecipes\u002Ftonkatsu\u002Fhero.jpg","Sliced panko-crusted pork cutlet fanned beside a pile of finely shredded raw cabbage and dark katsu sauce",[353,365,366,367,368,369,370],"pork cutlet","panko","japanese fried pork","katsu","yoshoku","deep fried",24,false,1787360062883]