Authentic Homemade Japanese Miso Soup Recipe

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.

Start by taking a pan and adding 1 liter of cold water.

Add 10 grams of kombu to the water and soak for 30 minutes.

After 30 minutes, move the pan to the stove and heat on low to medium-low until almost boiling.

Once bubbles start to appear, remove the kombu from the water and bring it to a boil.

Turn off the heat and add 15 grams of bonito flakes, allowing them to soak for 5 minutes.

Prepare the ingredients by cutting 30 grams of spring onion into diagonal slices.

Cut 2 pieces of twice fried tofu into thin slices.

Cut 150 grams of tofu into small cubes.

Strain the dashi using a bowl lined with kitchen paper to catch the bits from the bonito flakes.

Pour the strained dashi back into the pot and heat on medium until almost boiling.

Add the spring onions, twice fried tofu, and 1 tablespoon of wakame to the pot.

Add 1/4 teaspoon of soy sauce and lower the heat to a simmer.

Gradually add 4 tablespoons of miso paste, whisking it in with a mesh spoon or ladle, adding a little dashi at a time to dissolve it.

Add the tofu and leave on low heat for a few minutes to warm through, being careful not to boil the soup.

Serve the miso soup immediately, garnished with chopped spring onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens