A feature of most Japanese meals, miso soup always contains miso and dashi, a stock made with kombu seaweed and bonito flakes. Though various ingredients can be added, this tofu and scallion version is quite common—and often served at Japanese restaurants in America.
| Total: | 15 min |
| Prep: | 5 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 4 to 5 cups dashi, recipe follows
- 2 tablespoons brown miso paste, plus more to taste
- 2 tablespoons white miso paste, plus more to taste
- 6 ounces firm tofu, cut into 1/2-inch cubes
- 2 scallions, white and green, thinly sliced on the diagonal
- 2 tablespoons aji mirin (sweetened rice wine), optional
- 6 cups cold water
- One 12-inch long piece of kombu, wiped with a damp cloth
- One .88-ounce/25 grams package shaved dried bonito flakes
Instructions
- In a saucepan heat the dashi and whisk in the miso pastes. Bring to a simmer and add the tofu, scallions, and mirin, if using. Remove from the heat and serve immediately.
- In a saucepan, combine the water and kombu. Bring to a simmer, uncovered, over medium heat. Remove the kombu and discard. Bring the liquid to a boil, add the bonito flakes and immediately remove the pan from the heat. Allow the dashi to sit undisturbed for 2 minutes. Strain through a fine mesh strainer into a medium bowl. Discard the bonito flakes. Use immediately or store, covered, in the refrigerator for up to 3 days.
Nutrition Facts
| Calories | 115 calorie |
| Total Fat | 4 grams |
| Saturated Fat | 0 grams |
| Cholesterol | 4 milligrams |
| Sodium | 740 milligrams |
| Carbohydrates | 8 grams |
| Dietary Fiber | 2 grams |
| Protein | 12 grams |
| Sugar | 2 grams |
Reviews
Delicious, and relatively simple.
I made the Dashi in the instant pot; Kombu & Bonito together, High Pressure for 0 minutes, then 5 minutes natural release before fully releasing the pressure.
I added a bit of white pepper when adding the Miso, Gr Onion, Mirin and Tofu .
000
Spot on and so easy to make.
Great for those cold winter noon’s when you are feeling super lazy!
I don’t know what these other people made…but this tastes awful! Followed the recipe exactly and ended up throwing it out after choking down 1/2 a cup.
Yummy yummy just like in the best Japanese restaurants
It would be really nice if there was an explanation as to What some of the igrediants are in these seemingly exotic recipes. Go ahead and call me a hick, But I have no idea as to what Miso, Kombu and Bonito flakes are. None. I am cruising recipes that sound like something special. The reviews all like it a lot and I would like to try it. But have no idea as to what it is.
Suggestion: explain exotic ingrediants. Please, all of us do not live in or near big cities. We have no restaraunts that serve this sort of thing. You have no idea as to what I went through just to find out what Pho was and then how to make it. Still do not know how mine ranks compared to a restaraunt. So please, help with this matter…
First time making Miso, didn’t know what to expect. Pretty good and better with scallions, mushrooms, more mirin, soy sauce, Kale, and sesame oil. Probably changed it too much to be authentic Miso, but we liked it!
I didn’t realize how easy making miso soup is. This is a really good recipe. I compared this one to others and found that all the others recommended only 1/2 cup of the bonito flakes, instead of the .88 oz this one calls for. Bonito flakes are light as air, so an ounce is a big portion. I used 1/2 cup and it was wonderful. This is a great way to get nutrients.
For years I’ve ordered and enjoyed miso soup whenever possible in restaurants and for some reason was fearful of making it myself. Unreal how easy it is once the ingredients are in hand.
Add Edame (sea vegetable/ like seaweed) and leave in. I realized I had purchased white and brown miso, but used it anyway for a very satisfying soup. I love fresh scallions for garnish. We’re having it tonight with salad with carrot ginger dressing, also to die for. I must have some Asian roots.
I wanted to add miso to my diet since it was a nutritionally beneficial and I was pleasantly suprised by how easy and delicious this soup was. I liked it better than the soup at the sushi place I go to. I got all the ingredients at Whole Foods no problem. next time I might add shittake mushrooms and less tofu since I am still acquiring a taste for tofu.