Miso Soup Recipe – Eats Now

Name: Miso Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 4 to 5 cups dashi, recipe follows; 2 tablespoons brown miso paste, plus more to taste; 2 tablespoons white miso paste, plus more to taste; 6 ounces firm tofu, cut into 1/2-inch cubes; 2 scallions, white and green, thinly sliced on the diagonal; 2 tablespoons aji mirin (sweetened rice wine), optional; 6 cups cold water; One 12-inch long piece of kombu, wiped with a damp cloth; One .88-ounce/25 grams package shaved dried bonito flakes; Copyright 2001 Television Food Network, G.P. All rights reserved.

Servings: persons

4 to 5 cups dashi, recipe follows
2 tablespoons brown miso paste, plus more to taste
2 tablespoons white miso paste, plus more to taste
6 ounces firm tofu, cut into 1/2-inch cubes
2 scallions, white and green, thinly sliced on the diagonal
2 tablespoons aji mirin (sweetened rice wine), optional
6 cups cold water
One 12-inch long piece of kombu, wiped with a damp cloth
One .88-ounce/25 grams package shaved dried bonito flakes
Copyright 2001 Television Food Network, G.P. All rights reserved.

1
In a saucepan heat the dashi and whisk in the miso pastes.
2
Bring to a simmer and add the tofu, scallions, and mirin, if using.
3
Remove from the heat and serve immediately.
4
In a saucepan, combine the water and kombu.
5
Bring to a simmer, uncovered, over medium heat.
6
Remove the kombu and discard.
7
Bring the liquid to a boil, add the bonito flakes and immediately remove the pan from the heat.
8
Allow the dashi to sit undisturbed for 2 minutes.
9
Strain through a fine mesh strainer into a medium bowl.
10
Discard the bonito flakes.
11
Use immediately or store, covered, in the refrigerator for up to 3 days.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 to 5 cups dashi, recipe follows, 2 tablespoons brown miso paste, plus more to taste, 2 tablespoons white miso paste, plus more to taste, 6 ounces firm tofu, cut into 1/2-inch cubes, and more.

Yes, Miso Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Miso Soup

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