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Miso Soup

Prep

Cook

Total

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.

Ingredients

Miso Soup

I. Dashi

Ingredients

30  Grams dried bonito flakes

8  Cups water

1  Tablespoon coconut sugar (optional)

Directions

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

Ingredients

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)

Directions

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.

Notes

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 https://unpeeledjournal.com/miso-soup/