Miso Soup

Miso soup is a traditional Japanese soup made with dashi (a broth made from kombu seaweed and bonito flakes), miso paste, and various other ingredients such as tofu, seaweed, scallions, or mushrooms. Miso paste is made from fermented soybeans and has a salty and savoury flavour that gives the soup its distinctive taste.

Ingredients of Miso Soup

• 4 cups water
• 2 pieces of kombu seaweed (about 2 inches each)
• 1/2 cup bonito flakes
• 3 tablespoons miso paste
• 1 block of firm tofu, cubed
• 1 cup sliced mushrooms (such as shiitake or enoki)
• 2 scallions, thinly sliced
• 1 sheet of nori seaweed, cut into small pieces (optional)

How to Make Miso Soup

1. In a medium pot, bring the water and kombu seaweed to a simmer over medium heat. Let it simmer for 5-10 minutes until the water has turned slightly yellow and the kombu has softened.
2. Add the bonito flakes to the pot and simmer for an additional 5 minutes, then remove from heat and let the mixture sit for 5 more minutes to infuse the broth with flavour.
3. Strain the broth through a fine mesh sieve into another pot or bowl, discarding the solids.
4. In the same pot, bring the broth to a gentle simmer over medium heat. Add the cubed tofu and sliced mushrooms and let them cook for a few minutes until the mushrooms are soft and the tofu is heated through.
5. In a separate bowl, whisk together the miso paste with a ladleful of the hot broth until the miso paste has dissolved.
6. Add the miso mixture to the pot and stir well. Be careful not to let the soup boil once the miso has been added, as this can affect its flavour.
7. Divide the soup into bowls and top with sliced scallions and nori seaweed, if using.

Enjoy your homemade miso soup!