Miso Broth

Miso Broth

A savory, umami-rich broth built on dashi and miso, ready in under 20 minutes.

Total 20 min Makes 4 servings Calories 45/serving

Dietary

Pescatarian, Keto, Dairy free, Nut free

Allergens

Fish, Soy

This light Japanese-style broth combines kombu-bonito dashi with miso paste for a savory, comforting base. It works as a simple soup on its own or as a foundation for noodle bowls, simmered vegetables, or poached fish. The key technique is dissolving the miso gently off the heat to preserve its delicate flavor and beneficial enzymes.

Ingredients

  • 4 cups water
  • 1 piece kombu (dried kelp), about 4 inches
  • 1/2 cup bonito flakes (katsuobushi)
  • 3 tablespoons white or yellow miso paste
  • 1 tablespoon soy sauce
  • 1 teaspoon mirin
  • 2 scallions, thinly sliced
  • 1 sheet nori, cut into thin strips (optional)

Method

  1. Wipe the kombu with a damp cloth and place it in a 6-quart saucepan with the water. Let soak for 10 minutes.

  2. Set the saucepan over medium heat and bring just to a simmer, then remove the kombu immediately before the water boils.

  3. Add the bonito flakes to the pot, bring back to a gentle simmer, then turn off the heat and let steep for 5 minutes.

  4. Strain the dashi through a fine-mesh sieve into a clean pot, discarding the solids.

  5. Warm the strained dashi over low heat until hot but not boiling, about 3 minutes.

  6. Ladle a small amount of the hot dashi into a bowl, whisk in the miso paste until fully dissolved, then stir the mixture back into the pot.

  7. Stir in the soy sauce and mirin, and warm gently without boiling for 1 to 2 minutes.

  8. Ladle the broth into bowls and garnish with sliced scallions and nori strips, if using.

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    Miso Broth

    This light Japanese-style broth combines kombu-bonito dashi with miso paste for a savory, comforting base. It works as a simple soup on its own or as a foundation for noodle bowls, simmered vegetables, or poached fish. The key technique is dissolving the miso gently off the heat to preserve its delicate flavor and beneficial enzymes.

    20 min 4 servings 45 cal

    Ingredients

    • 4 cups water
    • 1 piece kombu (dried kelp), about 4 inches
    • 1/2 cup bonito flakes (katsuobushi)
    • 3 tablespoons white or yellow miso paste
    • 1 tablespoon soy sauce
    • 1 teaspoon mirin
    • 2 scallions, thinly sliced
    • 1 sheet nori, cut into thin strips (optional)

    Method

    1. 1

      Wipe the kombu with a damp cloth and place it in a 6-quart saucepan with the water. Let soak for 10 minutes.

    2. 2

      Set the saucepan over medium heat and bring just to a simmer, then remove the kombu immediately before the water boils.

    3. 3

      Add the bonito flakes to the pot, bring back to a gentle simmer, then turn off the heat and let steep for 5 minutes.

    4. 4

      Strain the dashi through a fine-mesh sieve into a clean pot, discarding the solids.

    5. 5

      Warm the strained dashi over low heat until hot but not boiling, about 3 minutes.

    6. 6

      Ladle a small amount of the hot dashi into a bowl, whisk in the miso paste until fully dissolved, then stir the mixture back into the pot.

    7. 7

      Stir in the soy sauce and mirin, and warm gently without boiling for 1 to 2 minutes.

    8. 8

      Ladle the broth into bowls and garnish with sliced scallions and nori strips, if using.