Benihana Miso Soup Recipe

Miso soup is one of those comforting, warm dishes that, whether you’re enjoying it in a traditional Japanese restaurant or making it at home, never fails to hit the spot. Benihana, famous for its teppanyaki-style dining and immersive experience, offers a Miso Soup that’s particularly adored for its rich umami flavor and delicate balance of ingredients. If you’ve ever sat down to a meal at Benihana, you know how satisfying that bowl of miso soup can be before diving into the main course.

The beauty of Benihana’s Miso Soup lies not just in its simplicity, but in the way it complements the teppanyaki dishes. The combination of tofu, seaweed, and a savory broth makes each spoonful an enticing prelude to the culinary adventure ahead. But why leave it to the restaurant when you can recreate it at home? This recipe brings that very same flavor to your kitchen with ease, so let’s get into it.

Benihana Miso Soup Recipe

This recipe takes inspiration from Benihana’s signature miso soup, staying true to the traditional flavors while being simple enough to whip up quickly in your own kitchen. It’s an ideal choice for a light meal, a savory starter, or just a comforting snack.

Ingredients Needed

• 4 cups of water – the base for your broth.
• 3 tbsp white miso paste – this will give your soup its distinctive salty, umami-rich flavor.
• 1 tbsp soy sauce – adds depth and enhances the umami note.
• 1 tsp dashi granules – this powdered form of fish stock adds a boost of authentic Japanese flavor.
• 1/2 block of firm tofu – cut into small cubes for texture and protein.
• 1/4 cup wakame seaweed – rehydrated (it blooms beautifully in the broth and adds a subtle oceanic taste).
• 2 green onions – finely chopped, for a mild onion flavor and garnish.

Cooking Instructions

1. Prepare The Broth

   • In a medium-sized pot, pour 4 cups of water and bring it to a simmer over medium heat.
   • Add the dashi granules into the water, stirring until dissolved. This will provide the essential savory base of your soup.

2. Add Miso Paste

   • Reduce the heat to low once the water is simmering.
   • Add the white miso paste and stir well to dissolve completely. Be patient, as miso can take a minute or two to fully break down into the broth.
   • Stir in the soy sauce to enhance the flavor profile.

3. Add Tofu And Wakame

   • Once the miso paste is fully incorporated, add in the cubed tofu and rehydrated wakame seaweed.
   • Stir gently and allow the soup to heat through for about 2-3 minutes. Be cautious not to boil the soup after adding miso, as this can alter the flavor and texture of the paste.

4. Garnish And Serve

   • Once everything is heated, ladle the soup into bowls. Garnish with freshly chopped green onions on top, adding a nice contrast to the richness of the broth.

5. Enjoy!

   • Serve hot and savor the delicate layers of flavor with each spoonful.

Ingredient Insights

Each ingredient in this recipe plays a key role in delivering that signature Benihana flavor. Let’s break down the components:

• Miso Paste: Miso is made by fermenting soybeans with salt and a mold called koji. White miso, often used in Benihana’s version, is mild and slightly sweet, making it perfect for a lighter soup.
• Soy Sauce: Soy sauce adds more depth to the umami flavor. While miso paste brings saltiness, soy sauce contributes a fermented, savory richness that ties the broth together.
• Dashi Granules: Dashi is the Japanese equivalent of a broth base, made primarily from kombu (seaweed) and bonito flakes (dried fish). Dashi granules are a convenient shortcut that mimics the authentic flavor without needing to make dashi from scratch.
• Tofu: Tofu absorbs the flavors of the broth while providing a soft, smooth texture. Firm tofu is best in soups like this as it holds its shape and doesn’t dissolve into the liquid.
• Wakame Seaweed: Wakame is a nutrient-dense seaweed with a subtle, oceanic taste. It’s also rich in minerals like iodine and calcium, making it both tasty and beneficial for your health.
• Green Onions: These offer a fresh, slightly sharp flavor that contrasts with the savory richness of the broth, balancing the dish perfectly.

Expert Tips

• Dissolving Miso: To prevent clumps in your soup, it’s best to dissolve the miso paste in a small amount of hot water before adding it to the broth. This step ensures it blends smoothly.
• Adjust the Saltiness: If you find the soup too salty, add more water or adjust the amount of soy sauce. The saltiness will depend on the type of miso you use, so always taste and tweak accordingly.
• Tofu Texture: If you like a firmer tofu texture, gently press the tofu before cubing it to remove excess water. If you prefer a creamier consistency, use silken tofu instead.
• Enhancing Umami: For an extra umami punch, you can add a splash of fish sauce, a few drops of truffle oil, or even a sprinkle of bonito flakes (dried fish flakes) to your broth.
• Rehydrating Wakame: When rehydrating dried wakame, don’t soak it for too long. A quick 5-minute soak in warm water is all it needs. It will expand significantly, so don’t overdo it.

Recipe Variations

While the classic Benihana-style miso soup is fantastic on its own, there are plenty of ways to switch things up:

• Add Mushrooms: Shiitake or enoki mushrooms can add an earthy flavor and chewy texture to your soup.
• Spicy Miso Soup: Add a small spoonful of chili paste or a few slices of fresh jalapeño to introduce some heat to the soup.
• Vegetarian Miso Soup: For a vegetarian version, skip the dashi granules (which are made with fish) and use a vegetarian dashi substitute. You can also add more vegetables like carrots, daikon radish, or spinach for extra nutrients.
• Miso Soup with Noodles: For a more filling meal, add some cooked soba noodles or udon noodles to the soup. This turns the light starter into a hearty main dish.
• Add Seaweed Variations: If you want more variety, try using kombu or a mix of seaweeds. Kombu adds a deeper, more complex flavor, while other varieties can offer different textures.

Final Words

Making Benihana-style miso soup at home is not just about following a recipe; it’s about recreating that perfect balance of flavors that warms the soul. It’s an accessible dish that’s easy to customize depending on your taste preferences or dietary needs. With just a few ingredients and simple steps, you can bring a bit of restaurant-quality Japanese flavor into your own kitchen.

Whether you serve it as an appetizer to a big meal, pair it with sushi, or enjoy it all on its own, this miso soup will never disappoint. The depth of the broth, the softness of the tofu, and the subtlety of the seaweed are what make this dish stand out. And the best part? You don’t need to wait for a table at Benihana to enjoy it!