Why You’ll Love This Recipe
- Authentic Flavor: Crafting the soup from scratch ensures a genuine taste that surpasses store-bought versions.
- Quick and Easy: With simple steps, you can prepare this delightful soup in just about 20 minutes.
- Health Benefits: Packed with essential nutrients, miso soup offers numerous health advantages, including aiding digestion and providing beneficial probiotics.
Ingredients
- 4 cups water
- 1 piece kombu (dried kelp), approximately 4 x 4 inches
- 1 cup packed katsuobushi (dried bonito flakes)
- 7 oz soft or silken tofu, cut into cubes
- 1 Tbsp dried wakame seaweed
- 4 Tbsp miso paste
- 1 green onion, finely chopped
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Dashi (Soup Stock):
- In a medium saucepan, combine 4 cups of water and the kombu. If time permits, let the kombu soak for about 30 minutes to extract more flavor.
- Place the saucepan over medium-low heat and slowly bring it to a near boil. Just before it starts boiling, remove the kombu to prevent bitterness.
- Add the katsuobushi to the pot and bring it to a boil again. Once boiling, reduce the heat and simmer for about 30 seconds.
- Turn off the heat and let the bonito flakes settle at the bottom, which should take around 10 minutes.
- Strain the mixture through a fine-mesh sieve to obtain the clear dashi broth.
- Assemble the Miso Soup:
- Return the prepared dashi to the saucepan and warm it over medium heat.
- Place the miso paste in a ladle, then dip the ladle into the hot dashi, allowing a small amount of broth to mix with the miso. Stir until the miso dissolves completely, then incorporate it into the rest of the dashi.
- Add the cubed tofu and dried wakame seaweed to the pot. Heat the soup gently until the tofu is warmed through and the wakame has rehydrated, which should take about 2-3 minutes.
- Remove the saucepan from heat and stir in the chopped green onion.
- Serve the miso soup immediately in individual bowls.
Servings and Timing
- Servings: This recipe yields approximately 4 servings.
- Preparation Time: 5 minutes
- Cooking Time: 15 minutes
- Total Time: 20 minutes
Variations
- Vegetable Additions: Incorporate seasonal vegetables such as daikon radish, carrots, or mushrooms to enhance the soup’s flavor and nutritional value.
- Protein Enhancements: For added protein, consider including ingredients like clams, shrimp, or thinly sliced pork.
- Miso Types: Experiment with different types of miso paste—such as white (shiro), red (aka), or mixed (awase)—to discover varying flavor profiles.
Storage/Reheating
- Storage: Allow the miso soup to cool to room temperature before transferring it to an airtight container. Refrigerate for up to 3-4 days.
- Reheating: Gently reheat the soup over medium heat until warmed through. Avoid bringing it to a boil, as excessive heat can diminish the delicate flavors of the miso.
FAQs
What is miso paste?
Miso paste is a traditional Japanese seasoning produced by fermenting soybeans with salt and kōji (a type of fungus). It imparts a savory, umami flavor to dishes.
Can I use instant dashi granules instead of making dashi from scratch?
Yes, instant dashi granules are a convenient alternative and can be used to prepare the broth more quickly.
Is miso soup suitable for vegetarians?
Traditional miso soup uses dashi made from bonito flakes, which are fish-based. However, you can make a vegetarian version by using kombu dashi or shiitake mushroom dashi.
How do I prevent miso paste from clumping in the soup?
Dissolve the miso paste in a ladle with a small amount of hot dashi before mixing it into the pot to ensure a smooth consistency.
Can I freeze miso soup?
It’s not recommended to freeze miso soup, as the texture of ingredients like tofu and seaweed can change upon thawing.
What type of tofu is best for miso soup?
Soft or silken tofu is commonly used for its delicate texture, but medium-firm tofu can also be used if you prefer a firmer bite.
How can I make the soup spicier?
Add a small amount of yuzu kosho (a Japanese citrus chili paste) or a pinch of red pepper flakes to introduce some heat.
What are some common garnishes for miso soup?
Chopped green onions, sesame seeds, or a sprinkle of shichimi togarashi (Japanese seven-spice blend) are popular garnishes.
How do I choose the right miso paste?
White miso is milder and sweeter, while red miso is stronger and saltier. Awase miso is a blend of both
Print
Miso soup
- Total Time: 20 minutes
- Yield: 4
- Diet: Gluten Free
Description
A comforting and nutritious Japanese classic, miso soup combines savory dashi with miso paste, tofu, and seaweed for a rich and flavorful bowl of warmth.
Ingredients
- Authentic Flavor: Made from scratch, this miso soup delivers a taste that’s far superior to store-bought versions.
- Quick & Easy: Ready in just 20 minutes, perfect for a weeknight meal or quick snack.
- Health Benefits: Packed with probiotics, miso soup is great for digestion and overall wellness.
Instructions
- 4 cups water
- 1 piece kombu (dried kelp), approx. 4 x 4 inches
- 1 cup packed katsuobushi (dried bonito flakes)
- 7 oz soft or silken tofu, cubed
- 1 Tbsp dried wakame seaweed
- 4 Tbsp miso paste
- 1 green onion, finely chopped
Notes
Prepare the Dashi (Soup Stock):
- In a medium saucepan, combine 4 cups of water and kombu. Let soak for 30 minutes (optional).
- Heat the saucepan over medium-low heat until it nears boiling. Remove the kombu just before it boils.
- Add the katsuobushi to the pot and bring to a boil again. Reduce heat and simmer for 30 seconds.
- Turn off the heat and allow the bonito flakes to settle for about 10 minutes.
- Strain the mixture through a fine-mesh sieve to obtain the clear dashi broth.
Assemble the Miso Soup:
- Return the dashi to the saucepan and warm over medium heat.
- Place miso paste in a ladle, dip into hot dashi, and stir to dissolve. Add to the rest of the broth.
- Add tofu and wakame seaweed to the pot. Heat for 2-3 minutes until the tofu is warmed through and the wakame rehydrates.
- Remove from heat and stir in chopped green onion.
- Serve hot in individual bowls.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
