Miso Soup
Miso Soup is a Japanese soup made with miso paste, tofu, seaweed and dashi broth. Easy and authentic homemade miso soup recipe that takes 10 mins to make.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 cups water
- 6 inch (15cm) Japanese kombu (or dried kelp, rinsed)
- 1 oz (30g) bonito flakes (dried, shaved)
- 1 oz (30g) dried seaweed (soaked in warm water and drained)
- 4 oz (120g) silken tofu (cut into small pieces)
- 2 1/2 - 3 tablespoons white miso paste
- 1 tablespoon scallion (chopped)
Instructions
- 1
Bring the water and kombu to a boil in a stock pot over medium heat. Remove the kombu and add the bonito flakes, then simmer on low heat for 5 minutes. Use a ladle to remove any foam and scum from the surface.
- 2
Strain the dashi through a fine sieve without squeezing or pressing the bonito flakes. Discard the bonito flakes. Bring the dashi to a boil, then add the seaweed and tofu, cooking for 3 minutes.
- 3
Turn off the heat and add the miso paste to the soup. Stir with a pair of chopsticks until the miso paste is completely dissolved. Top with scallions and serve immediately.