Miso Soup

An original, easy recipe from Shop by Aisle.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 4 cups water
• 1 piece (4-inch) dried kombu seaweed
• 1/2 cup bonito flakes (katsuobushi)
• 3 tbsp white miso paste
• 1/2 block (7 oz) soft tofu, cut into small cubes
• 2 green onions, thinly sliced
• 1/4 cup dried wakame seaweed

Directions

1. Add water and kombu to a pot and heat over medium until just about to boil, then remove the kombu and discard.
2. Stir in the bonito flakes, let them steep for 3 minutes off the heat, then strain them out so you have a clear broth.
3. Return the broth to low heat and add the dried wakame and tofu cubes, warming gently for about 2 minutes.
4. Scoop out a small amount of hot broth into a bowl, whisk in the miso paste until fully dissolved, then pour that mixture back into the pot.
5. Keep heat on low and never let the soup boil after adding miso or it loses its flavor.
6. Ladle into bowls and top with sliced green onions before serving.

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