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Easy Miso Soup – quick miso soup recipe with tofu and seaweed. Miso soup is hearty,
delicious, healthy and takes 15 minutes to make.
Easy Miso Soup Recipe
Ingredients:
4 cups water
1 6-inch pieces Japanese kombu or dried kelp, rinsed
1 oz dried, shaved bonito flakes
1 oz dried seaweed, soaked in warm water and drained
4 oz silken tofu, cut into small pieces
2 1/2-3 tablespoons white miso paste
1 tablespoon chopped scallion
1 6-inch pieces Japanese kombu or dried kelp, rinsed
1 oz dried, shaved bonito flakes
1 oz dried seaweed, soaked in warm water and drained
4 oz silken tofu, cut into small pieces
2 1/2-3 tablespoons white miso paste
1 tablespoon chopped scallion
Method:
Bring the water and kombu to boil in a stock pot on medium heat. Remove the kombu and add the bonito flakes, simmer on low heat for 5 minutes. Remove the foams and scums on the surface using a ladle.
Strain the dashi through a fine sieve. Do not squeeze or press the bonito flakes. Discard the bonito flakes. Bring the dashi to boil, then add the seaweed and tofu and cook for 3 minutes. Turn off the heat and add the miso paste into the soup. Stir the soup with a pair of chopsticks until the miso paste is completely dissolved. Top with the scallion and serve immediately.
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