How to make it

  • 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

Reviews & Comments 3

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  • NPMarie 3 years ago
    NadineM's IMI review:-)
    Miso Soup
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    " It was excellent "
    NadineM ate it and said...
    Nov 20/15 I made this last night and it was great. I did not have the seaweed sheets but used 1/3 cup of shredded dry seaweed. Worked great. Will be making again.

    Miso Soup
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  • danerin2 11 years ago
    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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    " It was good "
    invisiblechef ate it and 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.

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