Basic Miso soup

We eat Miso soup (味噌汁) almost everyday.

It goes well with any Japanese mains. So it's good to know how to make a great one!! It's such a comfortable food that you can eat regularly. It's healthy, tasty, full of umami.

[Serving] 2-3 serves

[Prep time] 5-10 mins (Doesn't include the time for soaking Kombu)

[Cook time] 10-20 mins

[Storage] 2-3days in a fridge

[Difficulty] E *(A=Hard E=Easy)

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[Ingredients] (GRAM)

-Water 1000ml

-Kombu 5g

-Bonito flake 30g

-Tofu 300g

-Dried Wakame 5g

-Scallion 30-50g

-Miso 2tbsp (50g)

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[Ingredients] (OUNCE)

-Water 35.3oz

-Kombu 0.2oz

-Bonito flake 1oz

-Tofu 10.6oz

-Dried Wakame 0.2oz

-Scallion 1-1.8oz

-Miso 2tbsp (1.8oz)

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[Recipe video]

(Chapter)

0:00 How to make Dashi

1:45 Prepare Ingredients

3:06 Cook Miso soup

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[Instruction]

[Chapter1: Dashi]

1. Soak water and kombu for 1hr to overnight

2. Warm on low to medium heat

3. Just before boiling, remove from the heat

4. Add bonito. Infuse 1-2mins (or 5-10mins)

5. Strain (Do not press the bonito)

[Chapter2: Prepare Ingredients]

1. Cut Tofu

2. Soak wakame in water for 5-10mins, then strain

3. Chop scallion. Keep some leaves for garnish

[Chapter3: Cook Miso soup]

1. Warm the dashi, tofu, scallion stem on medium high heat

2. Once boiled, turn down to medium heat

3. Boil until the tofu is dancing, then turn off

4. Add wakame and Miso

5. Reheat with low heat (Do not boil)

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