The BEST Miso Soup You'll Ever Make | Food Wishes

miso paste

🥗Healthier: white miso

💰Cheaper: soybean paste

White miso is lower in sodium, while soybean paste can be more budget-friendly.

tofu

🥗Healthier: silken tofu

💰Cheaper: firm tofu

Silken tofu is lower in calories, while firm tofu is often less expensive.

Add 2 pieces of kombu to 6 cups of cold fresh water in a saucepan and let it sit for 30 minutes.

After 30 minutes, place the saucepan over medium heat and slowly bring it to a simmer, watching for steam and small bubbles.

Once it starts to simmer, turn off the heat, stir, and transfer the liquid into a bowl, pressing out excess liquid from the kombu back into the pan.

Set the heat to medium high, add Bonito flakes to the pan, turn off the heat, and let it steep for 10 minutes before straining the liquid.

Transfer the strained dashi back into the pan to make the miso soup.

Add finely shredded hijiki seaweed (soaked until soft), a small splash of soy sauce (1/2 teaspoon), and sliced green onions to the dashi, and stir.

Bring the mixture back to a simmer, then reduce the heat to low before adding the miso paste.

Use a small strainer to add the miso paste while stirring to prevent clumping.

Gently add cubed silken tofu and stir carefully until heated through, about 1-2 minutes.

Taste the soup and adjust seasoning with soy sauce or salt if needed, then serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens