Japanese Miso Soup
Drogo
4
5 minutes
30 minutes
This Japanese miso soup is a comforting, warming dish that is wonderfully simple to prepare and packed with authentic Japanese flavour. A homemade version offers a richer, more satisfying alternative to instant miso soup, combining a delicate savoury broth with the distinctive umami flavour of miso. Perfect as a light starter, lunchtime pick-me-up or warming accompaniment, this miso soup recipe is an easy way to enjoy a traditional Japanese favourite at home.
This miso soup recipe can also be adapted with different accompaniments to suit your taste. For a deeper, richer broth, choose a darker miso paste, or add noodles for a more substantial meal. Enoki mushrooms are another excellent addition, bringing delicate texture and extra flavour. Whether enjoyed as a simple bowl of homemade miso soup or served alongside other Japanese dishes, it is a comforting staple for any time of year.
Ingredients
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30g Kombu dried kelp
- 20g Bonito flakes
- 50g White miso paste
- 150g Silken tofu cubed
- 20g Dried wakame seaweed
1 Spring onion finely sliced
- Dashi
Directions
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First, put the dried kelp in a pan and cover with 1l of cold water. Leave to soak for about 20 minutes, then place over a gentle heat. As soon as it starts to come to a boil, turn off the heat and remove the kelp. Put the bonito flakes into the water and leave to soak for five minutes, or until they begin to sink. Strain the stock through a fine sieve or muslin cloth. You could also use ready-made dashi instead of following this step.
Remove a ladleful of stock and stir it into the miso to thin it, then add the whole miso mix back to the stock.
Put the cubed tofu and reconstituted wakame into each bowl, then pour over the miso broth. Garnish the soup with slices of spring onion before serving.
Ingredients you'll need
