Miso Soup

Create authentic miso soup by boiling dashi stock, adding miso through a strainer, and enhancing with tofu and green onions. Simmer for 3 minutes, and enjoy this savory delight

5 from 1 vote

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Course: Soup

Cuisine: Japanese

Diet: Low Calorie

Keyword: japanese soup, miso soup

CookingStyle: Boiling

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: servings

Calories: 91kcal

Author: James Anderson

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Equipment

pot

saucepan

strainer

Ingredients

4 cups dashi stock you may also use granules, following the packaging instructions
3-4 tablespoons miso paste preferably yellow (but white or red may be used)
1 cup firm tofu diced and drained on towels
2 green onions cut into ½-inch pieces

Instructions

Heat the dashi stock in a pot or saucepan, and bring it to a boil. Reduce heat.
Put the miso in a strainer, and submerge it in the boiling stock. Press the miso through the sieve into the stock.
Add the tofu and green onions.
Simmer about 3 minutes, and serve.

Video

Notes

Because of its high salinity, it is important to make sure the miso is dissolved in the soup before adding it to the soup. If you want a heartier miso soup, use red miso. For instant miso soup, use dashi granules. If you don't have the time to make the soup from scratch, you can add miso granules to the pot.

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Nutrition

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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