Miso Soup

AS Food studio/Shutterstock

Miso soup covers all the January bases: it’s nourishing enough to combat the winter chill, but light enough not to add to the post-holiday waistline. Chef Kevin Long offers up a recipe made from homemade dashi, or Japanese stock, that’s low on ingredients and effort—and big on warming reward.


Servings: 8


  • 2 quarts of water
  • 1 ounce dried kelp (kombu), about an 8-inch piece
  • 2 handfuls dried bonito flakes
  • 2 ounces white miso paste
  • 2 tablespoon sake
  • dash of soy sauce
  • 3-4 tablespoons tofu, chopped
  • 2 tablespoons wakame seaweed, rehydrated
  • 2 scallions, sliced


  1. In a pot, bring the water and kelp just to a simmer and add the bonito flake to make the dashi.
  2. Strain the dashi into a new pot and discard the kelp and bonito.
  3. Over a low flame, whisk in the miso paste, sake and soy sauce. Add the tofu, seaweed and scallions, and heat through.

You may also be interested in