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Read for freeHaving a perfect proportion of dashi to miso paste is vital to making miso soup.
Dashi is available in different forms of course, as is miso. Dashi stock can be made by mixing boiled-up dried seaweed (kombu) and dried bonito or by using dashi granules, so I’ll explain both ways.
And, there are also different types of miso available that have various flavor profiles. Where red miso is strong and salty, white miso is creamy and sweet.
So, I’ll get into all of those but the easiest is to use white miso and dashi granules:
The perfect ratio of dashi to miso paste is 4 teaspoons of dashi granules to 3 tablespoons of miso paste with 4 cups of water, enough miso soup for 2 people. If you have dashi liquid, use 4 cups of dashi without extra granules to 3 tablespoons of miso.
The ratio of dashi powder to water is 1 tsp per cup of water for most granules. Some brands are a bit stronger, but that’s a good general rule.
A good balance of miso paste is to use 3 tablespoons per 4 cups of water; that’s about 3 tablespoons of miso paste for 2 people.
When you’re making miso soup for 2, you’ll need about 4 cups of water, so that’s 3 tablespoons of miso paste and 4 tsp of dashi granules.
Or if you have dashi already made, that’s even easier, just use 3 tablespoons of miso with 4 cups of dashi.
Darker miso like red or brownish paste has a much stronger flavor, so if you’re using that instead of white shiro miso or yellow awase miso paste, use only half: 4 teaspoons of dashi granules and 1 1/2 tablespoons of red aka miso paste with 4 cups of water.
Also read about the water to miso paste ratio here
It helps to discover the perfect ratio for yourself to ensure the flavors sing every time you attempt a dashi and miso paste dish!
Bon appetit!
Also read: these are the top toppings to put on your ramen this year
Check out our new cookbook
Bitemybun's family recipes with complete meal planner and recipe guide.
Try it out for free with Kindle Unlimited:
Read for free
Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.
