Learn to Make Classic Miso Soup! 味噌汁

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 4 cups of water to a medium saucepan and add 1 piece of kombu.

If you have time, let the kombu soak for 30 minutes to overnight.

Slowly bring the kombu dashi to a boil on medium-low heat.

Right before the stock boils, remove the kombu and set it aside.

Add 1 cup of katsuobushi and bring it back to a boil.

Once the dashi is boiling, reduce the heat and simmer for 30 seconds.

Turn off the heat and let the katsuobushi sink to the bottom for about 10 minutes.

Strain the dashi through a fine mesh sieve.

For a shortcut, bring 4 cups of water and 2 dashi packets to a simmer, shaking off the packets after cooking for 2 to 3 minutes.

When the dashi starts to simmer, turn off the heat and add 4 to 5 tablespoons of miso, using a miso muddler to dissolve it.

Taste the soup and add more miso if necessary, diluting with dashi or water if too much is added.

Cut 7 ounces of soft tofu into small cubes and add to the miso soup after the miso is added.

Add 1 tablespoon of dried wakame seaweed.

Reheat the miso soup until hot, but do not boil it.

Cut 1 green onion into thin rounds and serve the miso soup, adding the green onions on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens