Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Nobu's Miso Soup 3.8 (12) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 5 cups 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. Ingredients 5 cups Nobu's Dashi ⅓ cup white miso Thinly sliced firm tofu and scallions Directions 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. 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. Rate it Print