I just returned from Japan. Out of the many things I tasted and enjoyed was miso soup. Each meal was accompanied with this delicious dish. Every soup had its own distinctive taste — some richer and darker, some lighter. Sometimes it was served at the beginning of the meal and others toward the end of the meal. I prefer it at the beginning of a meal.

While there are numerous miso soup mixes on the market, this recipe calls for making a dashi base first and then preparing the miso soup. The dashi base is an infusion of seaweed (edible kelp) and bonito flakes that becomes a very flavorful stock. Once you try this, you’ll want to have the dashi available in your refrigerator for a quick and satisfying weekday meal. It’s best to locate an Asian market for these ingredients.

Miso is a soybean paste, and there are a few types. Light yellow miso, called shiro miso, is used here for its slightly sweet flavor. You can also add tiny little clams to this soup. Other flavorings sometimes added to miso soup include sugar and rice wine, as well as dried seaweed.

Miso Soup

Serves 4

For the dashi:

1/4 cup kombu flakes (seaweed)

5 cups water

1 cup bonito flakes

For the miso soup:

1/4 cup light yellow miso paste (shiro miso)

5 cups dashi

2 thin slices ginger

1 package enoki mushrooms, trimmed

1 cup 1/2-inch cubed firm tofu

2 tablespoons sliced scallions

To make the dashi:

1. In a large saucepan combine the konbu with cold water. Heat the mixture on medium heat until the soup comes to a slow simmer and not a boil. Remove from the heat, cover and let stand for about 5 minutes. Strain the konbu out of the broth and return it to another pan.

2. Reheat the dashi, making sure not to bring it to a boil or it will become bitter. When it is just beginning to simmer, remove it from the heat and add the bonito flakes. Once the flakes are submerged, let sit for 30 seconds. Strain the dashi into a container or pan and use for miso soup. Refrigerate, covered, until using.

For the miso soup:

1. In a large saucepan combine the miso paste, dashi and ginger; whisk to combine. Bring to a simmer on medium-high heat. Cover the pan and reduce the heat to low, allowing the soup to cook for about 3 minutes.

2. Remove the ginger. Add the mushrooms, tofu and scallions and bring to a simmer. Cook another minute or until the tofu is heated through and the mushrooms are just cooked. Taste for seasoning.

3. To serve: Ladle into serving bowls and serve immediately.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2025 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.