Miso Soup
Served as a sushi starter, this comforting Miso Soup is made with Japanese ingredients like dashi, miso paste, tofu, seaweed and scallions. It’s ready in under 30 minutes.
- Prep time
- 10 min
- Cook time
- 18 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10 g kombu (dried kelp)
- 10 g katsuobushi (dried bonito flakes 1 cup)
- 4 1/4 cups water
- 8 oz soft tofu
- 4 tbsp miso paste ((See Note 1))
- 1 tbsp dried wakame seaweed
- 2 green onion
Instructions
- 1
Cut or break the kombu into several pieces.
- 2
In a large enough saucepan, add the water and the kombu pieces. On medium heat, slowly bring to almost a boil. Tun off heat as you start to see bubbles. Skim any residue or foam as needed. Remove kombu with tongs and save for other use or discard.
- 3
To the saucepan add the dried bonito flakes, stir through and bring to a boil. Once it starts to boil, remove from heat and let steep for 10 minutes.
- 4
Strain the dashi through a fine-mesh sieve over measuring bowl. Press wet bonito flakes to extract as much liquid as possible. Discard or save the katsuobushi other use.
- 5
Slice the green onion thin, set aside. Cut tofu into 1/2 inch cubes and set aside.
- 6
Heat dashi stock in saucepan and bring to a simmer.
- 7
Add the miso into a ladle of warm dashi and stir to dissolve. Pour into saucepan and stir.
- 8
Add the tofu and dried wakame seaweed. Heat to simmer and NEVER bring to a boil at this point. Ladle into bowls and top with divided green onion. Serve immediately.