Not very oily or sour; clean tasting. Add garlic if you really need to, but I wouldn’t advise it. Apply this dressing to a salad of mixed greens and as many veggies as you like. Since I first got teeth, I’ve consumed virtually daily! (And trust me, that’s a lot of time!)
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 5 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
Ingredients
- 4 cups water
- 1 (4 inch) piece dashi kombu (dried kelp)
- ½ cup bonito flakes
- 6 ounces tofu, cut into chunks
- 1 teaspoon dried wakame
- 3 tablespoons miso paste
- ¼ cup chopped green onions
Instructions
- Heat water in a large pot over low heat. Add kombu and cook until just simmering. Stir in bonito flakes, then remove dashi stock from the heat. Let dashi sit, uncovered, for 5 minutes. Strain and set aside.
- Heat 3 1/2 cups dashi in a pot over medium heat. Add tofu and wakame and stir to combine. Remove 1 cup warmed dashi to a small bowl and whisk in miso paste. Pour miso mixture back into the pot with remaining dashi. Stir until warmed through. Serve garnished with chopped green onions.
Reviews
I used the shitaki mushrooms idea and added some dried onion as it simmered. Then I added cooked sushi rice as well made a nice hearty meal
Wow, this was really authentic and amazing tasting! Such great depth of flavor. I have so much leftover Kombu and Wakame that will definitely be making it again and again!
Not too bad, on the salty side
This recipe has simple preparation and a quick cook time, but the pay off is abundant! The soup is very flavorful and smooth. I also made a variation with some sliced shitake mushrooms, and it was delicious as well.
Soooooo easy & good! Finally made a miso soup better than my Japanese restaurant 🙂
I tried the recipe with the broth instead of just water and it made it way too salty, otherwise I loved the flavor and textures. I will definitely make it again!
So delicious and authentic. Easy to make. It’s cured my cravings for Japanese food.
I added a bag of chopped kale and spinach mix, and enjoyed it very much. The ONLY thing I would change, would be I would press my tofu so that it soaked up the broth. Mine was still *raw* tasting, which I still like…. but would have preferred the broth flavor more.
I really enjoyed making this soup for my ?ohana (family). The reaction of their faces said it all! They said it was as if they were eating in Tokyo, Japan. Lol. Amazing how the fish flakes make the brown soup! Big mahalo’s to the Chinese and Japanese Cultures for introducing miso to the world!
Super easy and much more delicious than the restaurants! I add a splash of sake when I put in the bonito flakes. The shelf stable tofu, firm is the same texture you get at a restaurant. I use a combination (1/2 and 1/2) of white and red miso paste. It’s the perfect flavor combo for my family.
I used kelp granules and miso broth concentrate instead of paste. Also used full seaweed leaves (dried), cooked them cut them then added back to the soup. Delicious, authentic.
Loved it! I made this exactly as written for my daughter and she loved it. She said it tasted just like the soup at her favorite Japanese restaurant. I also made a version without the fish flakes for me (I’m allergic) and I enjoyed it more than any miso I’ve ever had. I used gluten free brown miso. Thank you for the recipe.
My husband loves being able to have miso whenever he wants and I’ve enjoyed playing with various add-ins. This is definitely a keeper!
Made this for lunch today and it was very good…not quite as robust as I would have liked but that is probably because I used a white miso paste (all I could find at Whole Foods) so next time I will use yellow or red miso instead. I also added an extra teaspoon of the wakame because I like seaweed and thought it needed a little more. Overall, very good and true to what you get at the sushi restaurant.
Fantastic – wish I could find an authentic Tofu Ginger recipe that replicates a dish I have at at a Thai restaurant. This recipe actually beats the Miso soup at my favorite sushi place. Thank you All Recipes!
I made the mistake of using sushi roll- type seaweed instead of wakame, so it kind of disintegrated. Despite that, this was a delicious soup! I will make it often (once I get some wakame.)
I found it too strong in the end, so I added much more water to reach my desired level of strength. I also think there should be less tofu, but with these changes it was a perfect miso soup to me.
It’s my first time making it and I’m surprised how easy it is! It tasted different from the miso soup I get from eating out, perhaps because I used white miso paste. The taste was not very strong but still good. I understand now why Japanese drink miso soup for breakfast as it can be filling. I omitted the spring onions as I didn’t have any at hand too. Thank you for sharing the recipe!
Perfect. Easy to make, followed directions and was happy with the results.
Delicious and fairly quick and easy to make. I was getting sick of the packets of powdered “miso” soup, since there are no Japanese restaurants or Asian grocery stores nearby, so I ordered most of the ingredients online (with the exception of the tofu and green onions). I made this recipe immediately after I got all the ingredients together. So much tastier than the instant stuff you can buy. It was well worth having to hunt down the ingredients and wait for them to arrive in the mail just to make this. I could eat miso every day.
Good basic recipe. Had to make it with red miso since that’s what I had on hand, next time I will try it with white or yellow.