How to Make Miso Soup with Kombu and Bonito Dashi
Today, I’m sharing how to make Japanese miso soup, one of the most familiar dishes in everyday Japanese home cooking. In this video, I make miso soup from dashi using kombu and bonito flakes. The flavor is gentle, warm, and comforting — the kind of simple food that has been loved in Japanese homes for generations. How to make miso soup ① Soak kombu in water overnight. This brings out a gentle umami flavor. ② The next day, remove the kombu. The water now has a soft kombu flavor. ③ Add bonito flakes and make dashi. Bonito flakes add a rich, savory aroma. ④ Strain the dashi and return it to the pot. This makes the broth clear and smooth. ⑤ Warm the dashi gently. Do not boil it strongly. ⑥ Add green onion. It gives the soup freshness and a light sweetness. ⑦ Dissolve white miso into the soup. White miso gives a soft, rich, and comforting taste. ⑧ After adding miso, do not boil the soup. Miso is a fermented food, and boiling it too strongly can change its delicate aroma. Miso soup may look simple, but it carries many layers of Japanese food wisdom: dashi, fermentation, umami, and balance. Rice, miso soup, and a few simple dishes — this is real everyday Japanese food. Welcome to Taste Everyday Japan.
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