Miso Soup - Easy and Authentic! (VIDEO)
Authentic Miso Soup only takes 15 minutes and is so easy to make! It is so simple but so delicious - warm, comforting, and full of savory flavor! Make it at home to enjoy with your favorite dishes or whenever you need an easy and delicious soup!
Servings: 4
Equipment
Ingredients
Dashi Stock
- 5 cups water
- 1 piece kombu dried kelp
- 1 cup dried bonito flakes (packed) or 1 tablespoon hondashi powder
Miso Soup + Toppings
- 4 tablespoons red or white miso paste
- ¼ cup dried wakame seaweed
- 3 scallions thinly sliced (whites and greens)
- 1 package firm or extra firm tofu cubed
Instructions
- In a pot add the water and kombu and heat over high heat until the water just begins to bubble. Turn the heat to medium low and let the kombu for 10 minutes until the kombu has just softened and remove. Do not overcook the kombu, otherwise it will be slimy and turn bitter.
- Add the bonito flakes or hondashi powder. Bring to a boil and simmer for 15-20 seconds until the powder has dissolved or the flavor from the flakes have been extracted into the broth. If using bonito flakes, use a fine mesh strainer to strain out the bonito flakes into a large measuring cup.
- Mix the miso paste into the broth and mix using a whisk until dissolved. Alternatively, press the miso paste through a fine mesh strainer.
- Add the cubed tofu, dried wakame seaweed and scallions to the broth. Heat over medium heat until the seaweed has been rehydrated and the tofu is warmed through. Serve immediately and enjoy!
Notes
Key Tips
Miso Types
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- Miso (味噌) is made from fermenting soybeans and is an ingredient used commonly in Japanese cooking.
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- There are different types of miso paste, the most common being white (shiro), red (aka), and brown (genmai).
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- You can use any of the three miso pastes or use a combination for Miso Soup.
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- Miso can be tricky to mix completely into the dashi - here are two ways to ensure it is dissolved well:
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- Mix the miso paste into the broth and use a whisk
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- Press the miso paste through a fine mesh strainer
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- Miso can be tricky to mix completely into the dashi - here are two ways to ensure it is dissolved well:
Storage and Reheating
To store: I recommend storing the Miso Soup and add-ins (seaweed, tofu, scallions) separately - store in separate airtight containers in the refrigerator for up to 3-4 days. Separating the Miso Soup and condiments ensures that the toppings do not get water logged in the refrigerator. To reheat: Heat the broth over medium heat until warmed through about 2-3 minutes. Add the leftover tofu, seaweed and scallions and heat until just warmed through, about 1 minute.Nutrition
Calories: 170kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.02g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 18mg | Potassium: 25mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 90IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 0.2mg