Authentic Japanese Miso Soup
Miso Soup is a staple dish in Japan, considered to be a source of longevity and health for the Japanese. Learn how to make this flavorful Japanese soup, which is simple yet packed with plenty of umami components, and incorporate it into your daily diet.
Ingredients
- 6 oz. (170g) tofu
- 2 tsp dried wakame seaweed
- 2 green onions / scallions
- 2 Tbsp miso
Awase Dashi:
- 2 cups (480ml) water
- 0.17 oz. (5g) kombu (dried kelp)
- ½ cup (0.17oz./5g) bonito flakes (katsuobushi)
Instructions
- Put water and kombu in a pot and let it sit for at least 30 minutes until the kombu softens.
- Heat the pot over very low heat for about 10 minutes (for 2 servings). When small bubbles appear on the surface of the liquid, remove the kombu.
- Increase the heat and bring the water (kombu dashi) to a boil. Once it comes to a boil, reduce the heat to low, add the bonito flakes, and let it simmer for 2 minutes.
- Turn off the heat and strain the mixture through a sieve lined with paper towels or cloth (such as cheesecloth). Awase dashi, which combines kombu dashi and bonito dashi, is ready.
- Cut the tofu into bite-sized pieces. Thinly slice the green onions.
- Add the dashi, tofu, and wakame seaweed to the pot and cook until heated through.
- Turn off the heat and dissolve the miso in the pot using a ladle and chopsticks. Serve in each bowl and top with the green onions.
Notes
- If you already have awase dashi or another type of dashi, start from step 5. In this case, use 1 ⅔ cups (400ml) of your dashi for 2 servings.
- You can store it in the refrigerator for up to 2 days.
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