Miso Soup




Yield 8 cups

[caption id="attachment_684" align="alignnone" width="640"]Mis Soup A recipe for authentic, simple miso soup.[/caption]

Authentic, simple, and ready in minutes.


Miso Soup

I. Dashi


30  Grams dried bonito flakes

8  Cups water

1  Tablespoon coconut sugar (optional)


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.

Strain liquid into a new pot.

II. Miso Soup


8  Cups dashi broth (see above)

3  Pieces wakame (about 4-6" long each)

1  Pound block silken tofu

1  Tablespoon grated fresh ginger

6  Tablespoons white miso paste

4  Ounces shiitake mushrooms, stemmed and sliced thin (optional)

2  Scallions, sliced very thin on the diagonal, green parts only (optional)

1  Cup watercress leaves (optional)


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.


Sourcing: These ingredients may seem obscure, but are more widely available than you may think. Check the international aisle of your supermarket. I found wakame, bonito flakes, and white miso paste at Whole Foods. Use organic, non-GMO tofu.

Choosing miso: White miso is the mildest, making it ideal for delicate miso soup, but feel free to substitute red miso if you prefer a more robust flavor.

Courses Soup

Cuisine Japanese

Recipe by Unpeeled at