How to make authentic Japanese miso soup from scratch with homemade dashi stock. (4-5 servings)
- 10g Dried Kombu (approx 1 medium sheet)
- 1 litre (4 cups) Cold water
- 15g Katsuobushi Bonito Flakes (approx 1 1/3 US cups)
- 150g Tofu (Firm or silken, depending on preference)
- 2 pieces Aburaage (approx 30g) optional
- 30g Spring onion
- 1 tbsp Dried wakame (seaweed) optional
- 1/4 tsp Soy sauce
- 4 tbsp Miso paste
- Finely chopped spring onion (optional garnish)
- Take a pot and add 10g of dry kombu and 1 litre (approx 4 cups) of cold water. Leave to soak for 30 minutes.
- Place the pot on the stove and slowly heat it low. Heat it until tiny bubbles start to appear around the edges. (Don't let it boil.)
- Remove the kombu and turn the heat up to medium-high, bring it to a boil.
- Once boiling, turn off the heat and add the katsuobushi (bonito flakes).
- Leave the katsuobushi to soak for 5 minutes.
- After 5 minutes, line a sieve with kitchen paper and place it over a large heatproof bowl.
- Pour your homemade dashi through the sieve, the kitchen paper will catch the small pieces of katsuobushi, leaving you with a clear broth.
Making Miso Soup
- Cut the tofu into cubes, finely slice the aburaage and slice the spring onion into thick diagonal pieces.
- Pour your dashi into a pot and heat with a medium setting. Bring to almost boiling.
- Add the aburaage, spring onion and wakame to the dashi. Adding these ingredients will lower the heat, so continue to heat until almost boiling once again.
- When it reaches almost boiling, lower the heat to a simmer and add 1/4 tsp soy sauce.
- Add 4 tbsp of miso paste to a mesh spoon or ladle. Dip the miso paste into the dashi and then whisk it in the spoon to loosen up the paste.
- Keep whisking, gradually allowing more dashi to seep into the mesh spoon/ladel each time until the miso paste has dissolved into the mixture.
- Add the tofu to the miso soup and stir gently. Allow to simmer for 2-3 minutes to heat the tofu through.
- Divide the miso soup into bowls and garnish with finely chopped spring onion.
- Serve and enjoy!
Ideally, you should eat miso soup immediately after cooking. Taste deteriorates with reheating.
(Not recommended) In case of leftovers, cool to room temperature and store in the fridge. Use within 24 hours.
(Not recommended) Reheat on the stove, don't let it boil.
- Prep Time: 5 minutes
- Soaking Time: 35 minutes
- Cook Time: 15 minutes
- Category: Sides
- Method: Simmering
- Cuisine: Japanese
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