Miso Soup
From katerina 17 years ago
- 25 minutes to make
- Serves 4
I learned how to make this at my local Asian supermarket. Thats also where i found all the ingredients. The bonito flakes make all the difference - but you can use pre-made dashi as well.
Ingredients
- 4t miso shopping list
- 4T bonito flakes shopping list
- 4T kombu shopping list
- 1 green onions sliced, dark green part only shopping list
- soy sauce if desired shopping list
How to make it
- Put 4 cups (1qt) cold water in a pot. Add the kombu and bring to just before a boil. you want to remove the kombu before the water comes to a boil - do not discard but save it.
- Bring the water to a boil and then add another cup of cold water to reduce the temperature of the water down.
- Add the bonito flakes and bring to a boil. As soon as the water has boiled remove from the heat and strain out the bonito and skim if necessary. At this point you have Dashi.
- Return the Dashi to the heat on medium and add the reserved kombu. In a glass measuring cup put your miso and dissolve in some of the Dashi. (I cheated and used a whisk.) Add the miso to the soup.
- Bring the soup up to a simmer and serve garnished with green onions.
The Rating
Reviewed by 4 people-
Next time I am at the Asian market, I must get the ingredients, I have been wishing to make this soup for some time now - and it seems so quick to!
Thanks for the posting!
divaliscious
in Dutchess County loved it
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Great instructions! I have seen so many "wrong" instructions about miso soup but this one is correct for adding miso at the very end to preserve good miso flavor! Great work!!!
Prism
in loved it
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Nov 30/15 This is a very good soup. Right flavours. Will be making again.
Miso Soup/saved
NadineM
in Mississauga loved it
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