Homemade Miso Soup
Ready in minutes, this homemade Japanese miso soup recipe makes a batch of authentic, delicious soup with just enough add-ins to make it a light meal.
Servings: 8 cups soup
Ingredients
Dashi Broth
- 30 grams dried bonito flakes
- 2 quarts (8 cups) water
- 1 tbsp coconut sugar (optional)
Miso Soup
- 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
Instructions
For the Dashi Broth
- Heat the 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. Do not press.PRO TIP: Be gentle. Do not steep the bonito flakes longer than 5 minutes, or raise the heat above a gentle simmer. This could discolor the broth and give it an off flavor.
For the Miso Soup
- Cut tofu into 1/2" cubes and let drain on a towel-lined plate. Set aside.
- Return dashi 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.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
