Description
Learn how to make flavorful Homemade Miso Soup with Tofu from scratch. This traditional Japanese soup is comforting and packed with umami flavors.
Ingredients
Units
Scale
Dashi:
- 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)
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 to a saucepan. Slowly bring to a boil, remove kombu, and set aside. If not vegetarian, add bonito flakes, simmer, strain.
- To Make the Miso Soup: Add dashi to a pot, bring to a slow boil, add miso, tofu, wakame, and green onions. Serve immediately.
Notes
- Rehydrate dried wakame separately to reduce saltiness.
- Do not boil miso soup when reheating.
- Store miso soup without miso for longer shelf life.
Nutrition
- Serving Size: 1 bowl
- Calories: Approx. 150 kcal
- Sugar: 2g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 0mg