Homemade Miso Soup

Ingredients:

HOMEMADE DASHI

10 g dried kelp(s) (kombu)

1 liter cold water

15 g bonito flakes (katsuobushi)

MISO SOUP

150 g tofu firm or silken – cubed

30 g fried tofu pouch(s) thinly sliced

30 g green onion(s) thinly sliced

30 g fresh shiitake mushroom(s) thinly sliced

1 tbsp dried wakame seaweed(s)

¼ tsp soy sauce

4 tbsp miso paste

finely chopped green onion(s) optional garnish

Instructions:

Making Dashi

Add 10 g dried kelp(s) and 1 liter cold water to a large pot and soak for 30 minutes.

Once rehydrated, place the pot on the stove and bring to a simmer over a medium heat. (Don’t let it boil.)

Once small bubbles start to appear around the edges, remove the kombu and turn the heat up to medium-high. Bring it to a boil.

Once boiling, turn off the heat and add the 15 g bonito flakes. Allow the katsuobushi to soak for 5 minutes.

After 5 minutes, line a sieve with kitchen paper and place it over a large heatproof bowl.

Pour the dashi through the sieve, the kitchen paper will catch the small pieces of katsuobushi, leaving you with a clear broth.

Making Miso Soup

Pour the dashi into a pot and bring to a simmer over a medium heat.

Thinly slice 30 g fried tofu pouch(s), 30 g green onion(s) and 30 g fresh shiitake mushroom(s). Cut 150 g tofu into cubes.

Once the dashi is almost boiling, add the ingredients (except the firm tofu) to the pot along with 1 tbsp dried wakame seaweed(s).

Adding ingredients lowers the heat, so wait for the broth to bubble again. Once it’s almost boiling, lower the heat to a simmer and add ¼ tsp soy sauce.

Place 4 tbsp miso paste onto a mesh spoon or ladle. Dip the miso paste into the dashi and then whisk it in the spoon to loosen up the paste.

Keep whisking, gradually allowing more dashi to seep into the mesh spoon/ladel each time until the miso paste has dissolved into the mixture.

Add 150 g tofu (cubed) to the miso soup and stir gently. Allow to simmer for 2-3 minutes to heat the tofu through.

Divide the miso soup into bowls and garnish with finely finely chopped green onion(s).

Serve and enjoy!

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

What is miso soup?

Miso soup is a traditional Japanese soup consisting of a broth, miso paste, and various ingredients like tofu, seaweed, and green onions.

What is dashi, and why make it from scratch?

Dashi is a Japanese stock often used as a base for soups.

Making it from scratch using kombu (dried kelp) and bonito flakes enhances the flavor, ensuring a fresh and authentic taste.

Can I use pre-made dashi or instant dashi powder?

Yes, you can substitute with pre-made or instant dashi if you prefer a quicker option.

Follow the package instructions for the appropriate measurements.

What type of miso paste is best for this soup?

There are different types of miso paste, such as white (shiro), yellow (shinshu), and red (aka).

For a balanced flavor, use a light miso (white or yellow).

Adjust according to personal preference.

Can I omit certain ingredients for dietary preferences?

Absolutely! Miso soup is versatile. You can customize it by omitting or substituting ingredients to suit dietary preferences or restrictions.

Is miso soup vegetarian/vegan-friendly?

It can be. Choose a plant-based dashi and miso paste, and ensure your other ingredients (tofu, veggies) align with your dietary choices.

How long does it take to make homemade miso soup?

Making dashi takes around 30 minutes, while assembling miso soup adds another 15-20 minutes.

It’s relatively quick compared to the depth of flavor you’ll achieve.

Can I prepare miso soup in advance?

While the dashi can be made in advance, it’s best to add fresh ingredients like tofu and vegetables just before serving to maintain their texture.

What are some common miso soup garnishes?

Aside from green onions, you can garnish with cilantro, sesame seeds, or a drizzle of sesame oil for added flavor.

Can I store leftover miso soup?

Yes, store the soup in an airtight container in the refrigerator.

Reheat gently on the stove, avoiding boiling to preserve the miso’s flavor and beneficial enzymes.