Miso Soup
"Miso soup is a Japanese soup made with stock and miso paste. Other ingredients may be added, it is up to each individual’s preference. I was first introduced to this soup at a local sushi bar and have been hooked ever since. I just had to learn how to make it. Turns out it is quite simple to make if you have access to the ingredients needed. I buy most of the ingredients for this at a local Japanese store. This is not good reheated as the wakame gets a really strong taste as it sits and is cooled."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (374.7 g)
- Calories 294.8
- Total Fat - 17.7 g
- Saturated Fat - 2.5 g
- Cholesterol - 0 mg
- Sodium - 25.1 mg
- Total Carbohydrate - 25.6 g
- Dietary Fiber - 5.1 g
- Sugars - 9.1 g
- Protein - 13.8 g
- Calcium - 381.9 mg
- Iron - 5.4 mg
- Vitamin C - 14.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place the kombu in a saucepan with the water and bring to a boil over medium-high heat.
Step 2
When water begins to boil, stir in the bonito flakes.
Step 3
Turn off the heat and let rest for 5 to 10 minutes, depending on how strong you want the broth to taste.
Step 4
Strain and discard the used kombu and bonito flakes.
Step 5
In a small bowl, whisk the miso paste together with about 1/4 cup of the broth until fully dissolved and set aside.
Step 6
Transfer the remaining broth to a clean pot.
Step 7
Bring to a simmer and add the tofu and the dried wakame; cook for a bit to allow to heat through.
Step 8
Add the miso and broth mixture and remove from heat (you don't want to let the soup come to a boil once the miso has been added).
Step 9
Place in 4 bowls and garnish with green onion.
Tips
No special items needed.
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