Recipe

Miso Soup Recipe

	Danerin2 / All my dishes 2 years, 1 month ago This soup is so easy to make with endless variations. It's easy to find the konbu seaweed and bonito flakes at an Asian market. Prep:10m Cook:10m Servings:3	Danerin2
	soothing healthy easy

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Ingredients

4 cups cold water

1 4-inch square of konbu seaweed

1 cup shaved bonito flakes

1/4 - 1/2 cup white miso

1 cup baby spinach leaves

1/2 cup cubed tofu

Directions

place konbu and water in pot

leave to soak overnight

bring to boil

remove from heat and add bonito flakes

strain broth after 3-4 minutes

bring broth up to simmer

add spinach, miso and tofu and remove from heat

serve hot

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Comments

invisiblechef 2 years, 1 month ago said:
I love miso soup. Do you ever add shiitake mushrooms?

I have never left the kombu to sit overnight in a pot, doesn't that make the taste bitter?

PS I have learned how to make my own fish flakes, and have posted it on my page if your interested.

danerin2 2 years, 1 month ago said:
I added dried shiitakes the last time I made the soup and it was great. No bitter taste from the soaking, I think it just makes the seaweed taste a bit stronger (although tasters will never identify it as such!). I got that suggestion from a Japanese food blog so I figured it was good advice! Thanks!

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