Homemade Miso Soup 味噌汁
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This authentic miso soup is made with a light dashi broth, soft tofu, wakame seaweed, and miso paste. A comforting Japanese classic ready in just 20 minutes!
Ingredients
Instructions
Make the Broth (Dashi):Pour 4 cups of water into a pot and add the kombu. Let it soak for 30 minutes if you have time. Then heat slowly over medium-low. Right before it boils, remove the kombu.
Add Bonito Flakes:Add 1 cup of katsuobushi to the water. Let it simmer briefly for 30 seconds, then turn off the heat and let the flakes settle. After 10 minutes, strain the liquid and discard the flakes. You now have your dashi.
Dissolve the Miso Paste:Warm the dashi gently (do not boil). Add miso paste into a ladle, pour some hot dashi into it, and stir to dissolve before adding it back to the pot.
Add Tofu and Wakame:Carefully add cubed tofu and dried wakame. Heat gently for 2–3 minutes to warm the tofu and rehydrate the seaweed.
Garnish and Serve:Add green onions just before serving. Do not boil the soup after adding miso. Serve hot.
Nutrition
- Calories
- 75 cal
