Miso Soup My Way みそ汁と幸せの引き寄せ

Japanese-style breakfast that I have from time to time… Miso soup & rice balls wrapped with shredded kelp(tororo combu)

Miso soup is typical dish that Japanese cuisine includes from course menu to simple meals. And yet, I don’t make it very often because finding the ‘right ingredients for dashi (broth)’ can be hard. Nonetheless, there are some easier ways. For those who have never made miso soup, here is a basic recipe. (日本語は下にありますよ)


  • Broth (in Japan, use dashi – often with fish, bonito, dried kelp (seaweed) base – but you can use any type of broth you like)
  • Vegetables such as cabbage, carrot, onion, enoki or shiitake mushroom, bean sprouts, cilantro, lettuces, turnip, kale, daikon radish and seaweed (e.g. wakame). (and more…)
  • If you want to add protein, please go ahead (I like tofu, but eggs are good ones too.)
  • Miso 
  • Sake (optional)
  • Scallions for garnish


  1. Dashi (Japanese fish/sea vegetable broth) 
    • Soak dried kelp (about 5 cm long 2-3 cm wide) in 1.5 L water for at least 30 min to over night if you like
    •  Boil the water with kelp and right before the water boils, take the kelp out. (It’s kind of hard still, but I eat it with salad. Good for you!) 
    • With the water boiling, add bonito flakes (about 1 cup) for about 2 minutes. (you can buy bonito flakes at Japanese or some Asian supermarket, but you can also skip this and just use kelp.You can also buy kelp at most organic food stores
    • Drain the water 
    • Dashi is done 
  2. Boil dashi and add sake (if you use it). Boil for 1 min or so until the alcohol evaporates
  3. Add ingredients of your choice
    • I cut them into thin trips or slices (amount? It’s up to you. I don’t like to put too much ingredients)
    • I prefer not to cook the vegetables for a long time. I only cook them for about 1 min, and then put the lid on and leave it without heating it for about 10 min
      • I do this because I like to enjoy the taste and texture of the vegetables
    • In the picture I used: onion, carrots, enoki mushrooms, wakame, and scallions for garnishing (Added wakame right before serving)
  4. Add miso (about 2 Tbsp for 1.5 L of dashi)
    • Right before serving, add miso
    • in this way, keep the microorganism alive (as much as and as long as possible)
    • taste much better when miso is not cooked too long 
  5.  Garnish miso soup with scallions (you can also use chive or cilantro)

I believe that food preparation and consumption are parts of artistic engagement. I enjoy the experience of art. Before eating the soup I made, I enjoy the movement of ingredients floating in the soup. The dried wakame seaweed slowly moves and pops open like a spring flower. The movement reminds me of a life of ants carrying their food for their offspring. The power of food creates the power of lives. 

I also enjoy the appreciation towards the utensils. This time, I used the ones that my friends gifted me when I visited them in Japan. The beautiful memories recovers in an ephemeral time and space. 

Miso soup making and eating might look like a mundane obliged action, and yet it also brings deeper contemplation of life and relational experience to sustain self.