Easy Miso Soup
Easy Miso Soup – quick miso soup recipe with tofu and seaweed. Miso soup is hearty, delicious, healthy and takes 15 minutes to make
What is Miso Soup Made Of
Miso Soup is a very healthy Japanese soup because it’s made of miso paste, which is fermented soybean paste. Miso is good for you because the fermented soybeans help digestion and provide good probiotics. I like white miso as it’s mildly salty with a tint of sweetness. You may get all miso soup ingredients at a Japanese or Asian food store.
What is in Miso Soup
The soup base of Miso Soup is dashi broth, which is a stock made with dried kelp (kombu) and bonita flakes (dried fish flakes). Dashi is the building block of Japanese food. Other than miso and dashi, you can find ingredients such as tofu, fried tofu puffs, seaweed and scallions in the soup.
Easy Miso Soup Recipe
Serves 2 | Prep Time: 5 Minutes | Cook Time: 15 Minutes
4 cups water
1 6-inch pieces Japanese kombu or dried kelp, rinsed
1 oz dried, shaved bonito flakes
1 oz dried seaweed, soaked in warm water and drained
4 oz silken tofu, cut into small pieces
2 1/2-3 tablespoons white miso paste
1 tablespoon chopped scallion
Bring the water and kombu to boil in a stock pot on medium heat. Remove the kombu and add the bonito flakes, simmer on low heat for 5 minutes. Remove the foams and scums on the surface using a ladle.
Strain the dashi through a fine sieve. Do not squeeze or press the bonito flakes. Discard the bonito flakes. Bring the dashi to boil, then add the seaweed and tofu and cook for 3 minutes. Turn off the heat and add the miso paste into the soup. Stir the soup with a pair of chopsticks until the miso paste is completely dissolved. Top with the scallion and serve immediately.
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