Description
Learn how to make delicious Homemade Miso Soup with Tofu, a traditional Japanese favorite that’s comforting and flavorful. This recipe includes making your own dashi broth from scratch and assembling the miso soup with tofu, wakame seaweed, and green onions.
Ingredients
Units
Scale
For the Dashi (makes a scant 4 cups)
- 4 cups water
- 1 piece kombu (dried kelp) (1/3 oz, 10 g per piece; 4 x 4 inches or 10 x 10 cm)
- 1 cup katsuobushi (dried bonito flakes) (packed; I used a loosely packed 3 cups in the video for stronger flavor)
For the Miso Soup
- 7 oz soft/silken tofu (kinugoshi dofu)
- 4 Tbsp miso (use 1 Tbsp, 18 g for every 1 cup, 240 ml of dashi)
- 1 Tbsp dried wakame seaweed
- 1 green onion/scallion
Instructions
- Dashi 3 Ways
Gather all the ingredients.
- Miso Soup Ingredients
Cut 1 green onion/scallion into thin rounds.
- To Make the Dashi (can make in advance)
Add 4 cups water and 1 piece kombu (dried kelp) to a medium saucepan. If you have time, soak the kombu in water for 30 minutes. NEVER wash kombu and do not remove the white substance—that’s umami! These days, it‘s pretty clean, so just make sure there are no dirt particles.
- …
Notes
- If you accidentally add too much miso, dilute the miso soup with dashi (or water).
- It is very common to cut tofu on your palm in Japan. However, I recommend using a cutting board if you have never done this.
- Never boil miso soup because it loses flavor and aroma.
Nutrition
- Serving Size: 1 serving
- Calories: 57 kcal
- Sugar: 2 g
- Sodium: 532 mg
- Fat: 2 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg
