Description
Learn how to make delicious homemade miso soup with tofu using traditional Japanese ingredients and methods. This comforting and flavorful soup is perfect for any occasion.
Ingredients
Units
Scale
Dashi:
- 4 cups water
- 1 piece kombu (dried kelp) (1/3 oz, 10 g per piece; 4 x 4 inches or 10 x 10 cm)
- 1 cup katsuobushi (dried bonito flakes) (packed; I used a loosely packed 3 cups in the video for stronger flavor)
Miso Soup:
- 7 oz soft/silken tofu (kinugoshi dofu)
- 4 Tbsp miso (use 1 Tbsp, 18 g for every 1 cup, 240 ml of dashi)
- 1 Tbsp dried wakame seaweed
- 1 green onion/scallion
Instructions
- Dashi 3 Ways
Gather all the ingredients.
- Miso Soup Ingredients
Cut 1 green onion/scallion into thin rounds.
- To Make the Dashi (can make in advance)
Add 4 cups water and 1 piece kombu to a medium saucepan. Bring to a boil, remove the kombu, and set aside. If using bonito flakes, add them and simmer for 30 seconds. Strain the dashi.
- To Make the Miso Soup
Add the dashi to a saucepan, bring to a boil, then add miso and tofu. Finish with wakame and green onions before serving.
- To Serve
Serve immediately and enjoy!
- To Store
Cool to room temperature, refrigerate for up to 2 days, or freeze for up to 2 weeks.
- To Reheat the Miso Soup
Heat gently in a pot without boiling to preserve flavor.
Notes
- If rehydrating wakame, do so in a separate bowl to control saltiness.
- Refrigerate miso soup without miso for storage and add miso only when ready to consume.
Nutrition
- Serving Size: 1 bowl (approx. 1 cup)
- Calories: 150
- Sugar: 3g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 0mg
