Miso soup is a traditional Japanese soup usually served with steamed rice and other side dishes. There are varieties of Miso soup prepared in Japan but normally, it is simply made of three main ingredients like miso (soybean paste) , dashi, and vegetables/sea foods. Let’s check out how Japanese miso soup is prepared.
Japanese Miso Soup
- 4 cups of water
- 3 tbsp miso paste
- 1 tsp dried wakame
- 12 oz sliced tofu
- 1 pc dried kelp (dashi kombu)
- ½ cup bonito flakes
- ¼ cup sliced green onion
- Boil water in a large saucepan.
- Add the dashi kombu (dried kelp) and cook over a low heat until the mixture starts to boil gently.
- Add the bonito flakes into the pot and stir it until dashi kombu and bonito flakes are combined.
- Turn the heat off
- Drain and remove excess water from the mixture, then set aside.
- Cook dashi in a saucepan over a medium heat.
- Add the wakame and tofu into dashi stock, and then stir the mixture until fully combined.
- In a small bowl, pour 1 cup of hot dashi and add the miso paste to dissolve.
- Put the miso mixture back into the saucepan and stir it with the remaining dashi.
- Garnish with sliced green onion and serve in a traditional Japanese breakfast stable.