Nobu's Miso Soup

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.


  • 5 cups Nobu's Dashi

  • 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.

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