Miso Soup

Name: sup miso
Total time: 10 min
Yield: 2 servings
Cuisine: Indonesian
Ingredients: 6 cups water; 6 inch (15cm) Japanese kombu (or dried kelp, rinsed, or 6 pieces kombu strips); 1 cup bonito flakes (dried, shaved, tightly packed); 1 heaping tablespoon dried seaweed (soaked in warm water and drained); 4 oz (120g) silken tofu (cut into small pieces); 2 -2½ tablespoons white miso paste (or to taste); 1 tablespoon scallion (chopped)

Miso Soup is a Japanese soup made with miso paste, tofu, seaweed and dashi broth. Easy and authentic homemade miso soup recipe that takes 10 mins to make.

⏱️ 10 min 🔪 Prep: 5 min 🔥 Cook: 5 min 📊 Easy ⭐ 4.7 (59) 👁️ 22 views

👨‍🍳 Start Cooking

Foto: Rasa Malaysia

Ingredients

2 servings

6 cups water
6 inch (15cm) Japanese kombu (or dried kelp, rinsed, or 6 pieces kombu strips)
1 cup bonito flakes (dried, shaved, tightly packed)
1 heaping tablespoon dried seaweed (soaked in warm water and drained)
4 oz (120g) silken tofu (cut into small pieces)
2 -2½ tablespoons white miso paste (or to taste)
1 tablespoon scallion (chopped)

Steps

Bring the water and kombu to a boil in a stock pot over medium heat. Remove the kombu and add the bonito flakes, then simmer on low heat for 5 minutes. Use a ladle to remove any foam and scum from the surface.
Strain the dashi through a fine sieve without squeezing or pressing the bonito flakes. Discard the bonito flakes. Bring the dashi to a boil, then add the seaweed and tofu, cooking for 3 minutes.
Turn off the heat and add the miso paste to the soup. Stir with a pair of chopsticks until the miso paste is completely dissolved. Top with scallions and serve immediately.