We are introducing a simple Miso Soup recipe that even people living alone can easily make. How about making this miso soup for your family, or your boyfriend or girlfriend?
Please leave a 5 star rating if you like the recipe! 🙂
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Please leave a 5 star rating if you like the recipe! 🙂
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Ingredients
5 g Dashi Kombu Seaweed 10 g Katsuobushi (Bonito Flakes) 400 ml Water 150 g Soft Silken Tofu 2 tsp Dried Wakame Seaweed rehydrated 2 Spring Onion Leaves 1 1/2-2 tbsp Miso 1/2 Aburaage thin deep-fried tofu
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- First, put dashi kombu seaweed and bonito flakes into 400ml water (1.69 cups) and then turn on the burner.
- Now, we will introduce the ingredients for today’s miso soup. Spring onion leaves, rehydrated wakame seaweed, aburaage (thin deep-fried tofu), tofu and miso.
- When it comes to a boil, reduce the heat to low and remove the foam. This white foam is called aku in Japanese.
- Simmer on low heat for about 3 minutes. This way of making dashi stock allows you to get thick dashi easily. Some people might say it won’t be a pure taste, but we think the miso will cover any unwanted flavor.
- Then, turn off the burner.
- Strain the dashi stock.
- Squeeze the remaining bonito flakes with a ladle. Some bonito flakes may be in the dashi stock but since this is miso soup, don’t worry about them.
- Now, the dashi stock is done.
- And now, let’s make the miso soup with this dashi stock. Pour in the dashi. Turn the heat to high.
- When you heat the dashi, put this aburaage together since its fat will enrich the flavor of the stock. This is the reason that miso soup with atsuage (thick deep-fried tofu) or aburaage becomes more delicious than vegetable only ones.
- When it begins to a boil, put in the tofu.
- Then, drop in the rehydrated wakame seaweed.
- Next, put the miso into a ladle and place it into the pot. Ladle the dashi stock a little and dissolve the miso in the ladle. This will help dissolve the miso completely.
- Now, the miso is completely dissolved. Finally, add the spring onion leaves.
- Pour it into a bowl. Now, the miso soup is ready to serve.
Recipe Notes
You can also use komatsuna spinach instead of the spring onion. Put the stalks in the pot first, cook them a little, then add the leaves. When the leaves become slightly darker in color, turn off the heat.
Regular spinach may have a slightly bitter taste. If you use spinach, we recommend parboiling it before adding it to the miso soup.
If there is too much oil on the aburaage, thin deep-fried tofu, remove it with a paper towel before use.
Miso soup with nameko mushrooms is also popular in Japan.
You might also enjoy our Hearty Miso Soup recipe.
I love miso even though I am Polish, i have bought all ingredients, well at least all basic ones and I am going to eat it daily🙂 Pls could You give me some tips what else I could I add to miso shiru without ruining it?Thank You for your blog
A wide variety of food can be used as ingredients, including leafy greens, root vegetables, tofu, natto, deep-fried tofu (aburaage), mushrooms, and wakame seaweed. If you have something with a slightly bitter taste (such as spinach), you can parboil it once and add it to the soup for color.🥬
Enjoy making many kinds of miso soup, from a simple miso soup with one or two ingredients to a nutritionally balanced miso soup with many ingredients.🍲😋