With so many bad versions of this Japanese standard around, we set out to make this soup a pleasure to sip.
Why This Recipe Works
For an authentic miso soup recipe with sweet, smoky, briny, and earthy flavors, we made a basic dashi (“broth” in Japanese) from a simple combination of water, kombu (kelp), and dried bonito (fish) flakes. After straining the dashi, miso is added to make miso soup. We tried different types of miso for our miso soup recipe, and tasters preferred white miso. Since miso is a thick paste, we found it best to thin the miso with a small amount of dashi before adding it to the pot.
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