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Nobu's Miso Soup


Renowned chef Nobu Matsuhisa prepares miso soup using homemade dashi, a Japanese stock made from just two ingredients and water: kombu, or giant kelp, and katsuobushi, better known as bonito flakes.

  • Yield: Makes 5 cups

Source: Martha Stewart Living, March 2000


  • 5 cups Nobu's Dashi
  • 1/3 cup white miso
  • Thinly sliced firm tofu and scallions


  1. In a saucepan, heat dashi over low heat. Place miso in a fine strainer, and place in dashi. Using a whisk, gently push miso through strainer. Cook until heated through.

  2. Place tofu slices in soup, and cook until they rise to the top, about 1 minute. Add scallions to soup bowls, and ladle soup over. Serve immediately.

Reviews Add a comment

  • MS112614348
    11 MAR, 2012
    I've made this twice now, and it's a great soup. Seems healthy too!