Soups & Stewsbellyfull5.0
Miso Soup
If you love the miso soup at your local Japanese restaurant, you will love this homemade version, too. Made with just 6 ingredients, this Miso Soup Recipe is full of traditional flavors while coming together quickly and easily.
👥 4 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 5 min🔥 Cook: 20 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- whisk
- measuring cup
- bowl
📝 Preparation Steps
1
Make the dashi:Combine the water and kombu in a medium pot over medium heat. Remove the kombu just as the water starts to come to a boil (don't let it boil or the flavor will be bitter.) Add the bonito flakes and let the water come to a boil. Simmer for about ⏱️ 1 minute, then remove the pot from heat and let the bonito steep for an additional ⏱️ 5 minutes. Strain the bonito from the dashi and discard. Add additional water, if necessary, to make 4 cups.
water4 cups
2
Pour the dashi back into the pot and bring to a gentle simmer over medium/medium-high heat.
3
Place the miso paste in a small ramekin or measuring cup. Scoop out about 1/2 cup of the hot broth and pour it over the miso; whisk until the miso is entirely dissolved in the water and no lumps remain. Then pour the dissolved miso back into the simmering broth.
water4 cups
4
Reduce the heat to medium-low. Add in the tofu and half of the scallions; gently simmer just enough to warm through, 1 to ⏱️ 2 minutes. (Do not boil the miso once the tofu has been added.)
medium scallions (, diced very small, divided)2
5
Pour the miso soup into individual bowls and scatter the remaining scallions over the top. Serve right away.
medium scallions (, diced very small, divided)2
Nutrition Facts
calories
149 kcal
fat Content
2 g
serving Size
1 serving
fiber Content
1 g
sugar Content
1 g
sodium Content
571 mg
protein Content
24 g
cholesterol Content
20 mg
carbohydrate Content
5 g
saturated Fat Content
1 g
unsaturated Fat Content
2 g
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