Authentic & Easy Miso Soup
We just got back from an amazing family trip to Asia, and I'm excited to share a yummy miso soup recipe we learned while staying in Japan. This is as close as you can get to the traditional way they make it over there.
Servings 6 ⅔ cup servings
Ingredients
Dashi (Soup Stock)
- 4 cups cold water
- ¼ ounce kombu (kelp)
- ½ ounce bonito flakes (fish)
Miso Soup
- 3 tablespoons white miso paste (made from soybeans)
- ⅔ cup tofu diced (or more if you prefer)
- 1 green onion trimmed and thinly sliced
Instructions
To make the Dashi (soup stock)
- Pour the cold water into a medium pot and add the kombu. Soak for 30 minutes (or more if refrigerated).
- Place over low heat and bring to a light simmer (never boil). Turn off heat and remove kombu (discard or use for something else).
- Add the bonito flakes to the warm water and wait until they sink, 5 or 6 minutes.
- Strain out the bonito flakes by using a fine strainer (or lining a regular strainer or colander with a paper towel), capturing the stock in a pot. Only squeeze very gently to release all the water from the flakes.
To make the Miso Soup
- Reheat the dashi (stock). Remove a couple spoonfuls of stock and mix it together with the miso paste in a small bowl.
- Add this back to the stock, along with the tofu and green onions. Cook over low heat for a few minutes (do not boil) and serve.
Notes
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Authentic & Easy Miso Soup
Amount Per Serving
Calories 49
Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 2mg1%
Sodium 327mg14%
Potassium 38mg1%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 5g10%
Vitamin A 20IU0%
Vitamin C 0.4mg0%
Calcium 41mg4%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.