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
