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.
Servings: 2 people
Calories: 85kcal
Ingredients
- 4 cups water
- 6 inch (15cm) Japanese kombu or dried kelp, rinsed
- 1 oz (30g) dried, shaved bonito flakes
- 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 chopped scallion
Instructions
- 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.
Video
Nutrition
Serving: 2people | Calories: 85kcal | Carbohydrates: 3g | Protein: 12g | Fat: 1g | Cholesterol: 9mg | Sodium: 102mg