Miso soup
The everyday Japanese soup: a homemade dashi with miso, silken tofu, wakame and spring onion. Light, savoury and ready in minutes.
- 30 min10 prep · 20 cook
- EasyDifficulty
- 90 kcalper serving
Ingredients
- Water1 l
- Kombu seaweed10 g
- Bonito flakes (katsuobushi)15 g
- Miso paste4 tbsp
- Silken tofu200 g
- Dried wakame1 tbsp
- Spring onions2
Missing something? Ingredients with × can be left out.
Steps
- 1
Soak the kombu in the water for 30 minutes if you have time.
- 2
Heat slowly and take out the kombu just before the water boils.
- 3
Add the bonito flakes, turn off the heat and let them sink, then strain. This is your dashi.
- 4
Soak the wakame in cold water for 5 minutes and drain. Cut the tofu into small cubes and slice the spring onions.
- 5
Warm the dashi with the tofu and wakame. Dissolve the miso in a ladle of dashi and stir it in off the heat; never let miso boil.
- 6
Serve at once with the spring onion on top.
Tips and questions
- Why shouldn’t miso boil?
- Boiling dulls its aroma and makes it grainy. Dissolve it in warm dashi off the heat just before serving.
- Can I make it vegetarian?
- Yes: skip the bonito and make the dashi with kombu and a few dried shiitake mushrooms.
- Which miso should I use?
- White (shiro) miso is mild and sweet; red (aka) is stronger. Many cooks mix both.
Enjoy your meal!
You made it. Serve it while it is hot, or pick your next recipe.
Your screen stays on while you cook.
