Miso soup

    Miso soup

    54saves
    20min


    362 people made this

    About this recipe: Dashi is a basic stock used in Japanese cooking which is made by boiling dried kelp (seaweed) and dried bonito (fish flakes). Instant dashi granules are sold in conveniently sized jars or sachets and vary in strength. Add more dashi to your soup if you want a stronger stock. You can use yellow, white or red miso paste for this soup. Yellow miso is sweet and creamy, red miso is stronger and saltier.

    Ingredients
    Serves: 4 

    • 1 dessertspoon dashi granules, or to taste
    • 1L (1 3/4 pints) water
    • 3 tablespoons miso paste
    • 1 carton silken tofu, diced
    • 2 spring onions, finely sliced diagonally

    Method
    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. In a saucepan over medium high heat, combine dashi granules and water; bring to the boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the spring onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.

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    Reviews (6)

    by
    6

    It's better taste with tofu, for healthy! And we, japanese cook miso soup with various vesitables, for example, tofu & onion,spinach, or taro & carrot. From Yuko in Japan - 24 Jul 2008

    by
    5

    This recipe can be easily adapted to whatever's in season, or in the fridge. If you're a potato lover, a simple but very comforting potato version - in the quantity of dashi given here simmer thinly sliced wedges of potato (approximatly 2 medium potatoes, sliced 3 mm thick or so) and sliced onion (one small onion, cut in half vertically, and then into thin slices, again vertically). Simmer until tender, and then add miso just before turning off heat. Carrot, daikon, long onion (negi), spinach (add a minute or so before adding the miso) are other winter possiblities - add in any combination you prefer. I often add thinly sliced deep-fried tofu (abura-age in Japanese) to my winter miso soup - a common staple here in Japan, but perhaps not so readily available elsewhere. - 24 Jul 2008

    by
    2

    Really great miso soup! I used a red miso paste, firm tofu, spring onions, and 4 thinly sliced Shitake mushrooms. Will be making this often... Oh, I bought the miso paste and dashi online since our small town shops don't carry these items. - 24 Jul 2008

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