Miso soup is a traditional Japanese soup made of dashi: kombu broth and dried bonito flakes. It makes a delicious appetizer or side dish.
Preparation time: 30 minutes
Number of servings: 4
Ingredients:
- 1 kombu
- 15g bonito flakes
- 2 Tbsp shiro miso paste
- 2 spring onions, sliced
- Shiitake mushrooms
- 200g silken tofu, in cubes
- 1 Tbsp dried wakame
How to make it:
Soak the dried wakame in cold water for 10 minutes, then drain it, slice it and put it aside. Soak the dried shiitake mushrooms in a bowl with boiling water for 30 minutes until the mushrooms are soft.
Put the kombu in a pan, add 1 liter of cold water and turn on the stove. Take the kombu out of the water before the water starts to boil.
Then add the bonito flakes, turn up the stove and cook the bonito flakes. Take the pan off the stove. Wait for 30 seconds, then drain the broth with a sieve.
Make the broth boil again. Take the pan off the stove. Put 2 tablespoons of miso paste in a bowl, add 4 tablespoons of the soup and mix it well. Add the miso paste to the rest of the broth and mix it well. Divide the tofu, mushroom and spring onions over 4 soup bowls. Pour the soup into the bowls.
In a hurry? We also have instant miso soup!