Miso Soup
The everyday Japanese soup — a dashi of kombu and bonito flakes with miso whisked in off the boil, cubes of silken tofu, wakame and spring onion; ready in twenty minutes and served with rice at almost every meal.
Ingredients
Ingredients
- 1 l cold water
- 10 g kombu
- 15 g katsuobushi (bonito flakes)
- 1 tbsp dried wakame
- 200 g silken tofu, in 1.5 cm cubes
- 4 tbsp miso paste (white or mixed)
- 2 spring onions, finely sliced
Nutrition (estimated)
medium confidenceRecipe total: 275 kcal · P 20g · C 31.3g · F 10.1g
Estimated from 7 of 7 ingredients
Approximate estimate, calculated from the ingredients.
Video
Steps
Steps
- 1Put the kombu in the cold water and heat it slowly over medium-low heat; lift it out just before the water boils, or the dashi turns slimy and bitter.
- 2Bring the water to the boil, add the bonito flakes, take off the heat and let them sink for 2 minutes. Strain through a fine sieve without squeezing.
- 3Return the dashi to a low heat, add the wakame straight from the packet and the tofu and warm through for 2 minutes; the wakame rehydrates in the soup.
- 4Put the miso in a ladle or small sieve, lower it into the dashi and whisk it in with chopsticks until dissolved.
- 5Heat until just below a simmer and take off the heat — boiled miso loses its aroma.
- 6Serve straight away, topped with the spring onions.
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Questions and answers
How long does Miso Soup take to make?
About 20 minutes: 5 min prep and 15 min cooking.
What ingredients do you need for Miso Soup?
7 ingredients: cold water, kombu, katsuobushi, dried wakame, silken tofu, miso paste, spring onions.
How many servings does this Miso Soup recipe make?
4 servings. The servings buttons above the ingredients rescale every amount.
How many calories are in a serving of Miso Soup?
About 69 kcal, with 5 g protein, 7.8 g carbohydrate and 2.5 g fat. This is an estimate from the ingredients, not a lab analysis.
Which diets does this Miso Soup recipe suit?
It is dairy-free.
What cuisine is Miso Soup?
Miso Soup comes from Japanese cuisine.
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