Homemade miso soup, simple and delicious.
I assumed that making homemade miso soup would, like many things Japanese, be a mysterious and complex process. The ikebana of soups. I was happily wrong.
I found a recipe for homemade miso soup while leafing through goop’s Clean Beauty. It was the first time I had actually seen a recipe for miso soup. My first thought was, “It’s that simple?!”
Not counting water or optional add-ins, five ingredients are all it takes: bonito flakes, wakame, ginger, tofu, and miso paste. These ingredients may not be as common as broccoli or apples, but finding them actually should not be too hard in most supermarkets.
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The goop recipe suggests bulking up the broth with shiitakes and watercress. The extra vegetables elevate the soup into a light meal instead of the pre-sushi appetizer it usually is. (Only in the goop kitchen do mushrooms + watercress = bulk.)
Inspired by the simplicity, I made a batch. It is the real deal. The recipe is below, adapted from Gwyneth’s.
What is your favorite simple soup to make? Tell us in the comments, below.
- 30 grams dried bonito flakes
- 8 cups water
- 1 tbsp coconut sugar (optional)
- 8 cups dashi (see above)
- 3 pieces wakame
- 1 pound block silken tofu (organic preferred)
- 1 tbsp grated fresh ginger
- 6 tbsp white miso paste
- 1 cup sliced shiitake mushrooms (about 4 ounces)
- 2 each scallions, sliced very thin on the diagonal, green parts only, optional
- 1 cup watercress leaves, optional
For the Dashi Broth
- Heat water to bare simmer. Add bonito flakes (and coconut sugar, if using), and gently simmer for two minutes. Turn off heat and let steep for 5 minutes.Using a mesh sieve, strain liquid into a new pot.
For the Miso Soup
- Cut tofu into 1/2" cubes and let drain on a towel-lined
plate. Set aside.
- Return dashi broth to a simmer. Add the wakame, ginger, and
shiitakes. Let simmer for around 15 minutes. Do not boil. Remove wakame and chop it into small pieces; return it to the pot.
- In a small bowl, whisk the miso with a little water until very smooth. Add to the pot and stir. Add tofu. Finish by adding scallions, watercress. Serve warm.