I've tried making miso soup a few times but it never has that depth of flavor I get from restaurants. I'm using miso paste from the Asian grocery store and adding tofu and seaweed, but something's off. Should I be making my own dashi broth instead of using instant, or am I doing something else wrong?
I've made miso soup plenty of times and the biggest difference comes down to the broth - homemade dashi really does beat instant, even the decent brands. The thing is, it's stupidly easy: just simmer kombu (seaweed) in water for a few minutes, remove it, add bonito flakes, let them steep, then strain. But honestly, if you don't want to go that route, make sure you're not boiling your miso paste itself since heat kills the flavor and aroma. Also check that your miso is actually flavorful - some brands are pretty bland - and consider adding a bit of soy sauce or a kombu cube dissolved in the broth to build more depth before you add the miso.
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