Recipe of Miso Soup
JapanMiso soup is a beloved and nourishing traditional Japanese dish, cherished for its rich umami flavor and adaptability. This straightforward recipe will walk you through creating a timeless miso soup featuring tofu, seaweed, and green onions, offering a taste of authentic Japanese cuisine.
Servings
4
Preparation
15 min
Cooking
min
Calories
kcal
How to Make Miso Soup
Instructions
- Start by preparing the dashi stock. You can use store-bought dashi granules or make it from scratch by simmering kombu seaweed and dried bonito flakes in water for about 15 minutes. Strain and reserve 4 cups of the stock.
- In a separate bowl, mix the miso paste with a small amount of the dashi stock to create a smooth paste.
- Return the dashi stock to a clean pot and bring it to a gentle simmer over medium heat. Be careful not to boil it vigorously, as it can affect the flavor.
- Add the cubed tofu to the simmering stock and let it cook for a few minutes until it's heated through.
- Stir in the miso paste mixture, making sure it dissolves completely into the stock. You can use a fine-mesh strainer to prevent any lumps.
- Add the seaweed strips to the soup and let them soften for a minute or two.
- If desired, add soy sauce and mirin for extra depth of flavor.
- Remove the soup from heat and stir in the sliced green onions.
- Optionally, drizzle with a bit of sesame oil for a fragrant finish.
- Serve your homemade miso soup hot in bowls, and enjoy this comforting Japanese classic!
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