Authentic Miso Soup
Recipe for making miso soup from scratch with kombu, bonito, miso, tofu, scallions and wakame
Ingredients
- 8 cups water
- 2 4x4 inch pieces of kombu wiped gently with a wet paper towel
- 1-2 cup dried bonito flakes depending on how strong you want the broth
- 1 package silken or firm tofu cut into small squares if using firm, a bit larger squares if using silken
- 8 tbsp miso paste
- 2 tbsp dried wakame seaweed
- sliced scallions
Instructions
- First add the 8 cups of water to a sauce pan and add the kombu. Heat up slowly over low heat until about to boil. Then remove the seaweed. Add the bonito and bring to a boil. Reduce to a simmer and cook for 30 seconds then remove form the heat.
- After 10 minutes, strain out the bonito through a fine mesh strainer, reserving your broth.
- Return the broth to the pan and heat over low while whisking in the miso paste. Don't allow the soup to boil, just heat until steaming as boiling reduces the flavor. Add the tofu and wakame and cook for 1-2 minutes, then serve with sliced scallions.
Tried this recipe?Let us know how it was!