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Miso Soup

6  cups Water  
1  piece Dried Sea Kelp (6" kombu)  
1  cup Dried Bonito Flakes (tuna flakes)  
4  tbsp Miso Paste  
4  oz Firm Tofu (cut into 1/2" cubes)  
1  tbsp Dried Seaweed Flakes (wakame)  
2   Finely Chopped Scallions (optional*)  
Miso Soup
Prepare Dashi:
1. Wipe dusty coating from the sea kelp. Place the kombu in a large pot with 6 cups of water. Bring water to a slight roll (DO NOT BOIL), steep for 5 - 20 minutes, keep water to a slight roll.
2. Remove and discard the kombu. Add bonito flakes (tuna flakes). Steep for 5 - 20 minutes, keep water to a slight roll.
3. Remove the pot from heat then let it cool. Strain liquid into a sauce pan then discard the bonito flakes.
4. The remaining liquid is "Dashi", this is a liquid base that can be used to make a variety of soups and sauces.
Prepare Miso:
1. Place 6 cups of dashi into a sauce pan then let it roll (DO NOT BOIL).
2. Add 4 tbsp of miso paste, stir until it dissolves.
3. Add 4 oz of tofu cubes and 1 tbsp of wakame (2 finely chopped scallions optional*).
4. Have miso soup sit for 5 minutes before serving.
5. Then serve into bowls, and enjoy!
4 Servings

This famous soup has been popular with everyone from Buddhist monks to Samurais to modern man, and for good reason- it's fantastic! The soup is somewhat salty, and is made with miso paste and dashi. Try it and experience one of Japan's tastiest foods.
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Customer Reviews

Rating: 5 
		of 5 Stars! Sunday Oct 23 2011 18:40
by Elizabeth

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