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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.
This recipe can easily be halved. The dashi (broth) is best made just before making the soup, though it can be made ahead, cooled, and refrigerated in an airtight container for up to 2 days. Once the miso has been stirred into the simmering dashi, serve the soup immediately.
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