Description
Learn how to make authentic Homemade Miso Soup with Tofu from scratch with this easy-to-follow recipe. This classic Japanese soup is packed with umami flavors and is perfect for a comforting meal.
Ingredients
Units
Scale
For the Dashi (makes a scant 4 cups)
- 4 cups water
- 1 piece kombu (dried kelp) (1/3 oz, 10 g per piece; 4 x 4 inches or 10 x 10 cm)
- 1 cup katsuobushi (dried bonito flakes) (packed; I used a loosely packed 3 cups in the video for stronger flavor)
For the Miso Soup
- 7 oz soft/silken tofu (kinugoshi dofu)
- 4 Tbsp miso (use 1 Tbsp, 18 g for every 1 cup, 240 ml of dashi)
- 1 Tbsp dried wakame seaweed
- 1 green onion/scallion
Instructions
- Dashi 3 Ways
Gather all the ingredients.
- Miso Soup Ingredients
Cut 1 green onion/scallion into thin rounds.
- To Make the Dashi (can make in advance)
Add 4 cups water and 1 piece kombu to a medium saucepan. Slowly bring to a boil, then remove kombu. If not vegetarian, add katsuobushi, simmer, and strain.
- To Make the Miso Soup
Add dashi to a saucepan, bring to a boil. Add miso, tofu, wakame, and green onions. Serve hot.
- To Serve
Serve immediately. Enjoy!
- To Store
Cool to room temp, refrigerate for up to 2 days. Freeze without tofu for up to 2 weeks.
- To Reheat the Miso Soup
Heat gently without boiling to preserve flavors.
Notes
- For vegan/vegetarian option, use kombu dashi only.
- Adjust miso amount to taste.
- Do not boil miso soup.
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 2g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 0mg
