How to make Japanese Miso Soup

Hi guys, today I’ll explain how to make authentic miso soup. For Japanese people miso soup is home cooking food. Most people eat Miso Soup at least once a day. When I stayed with my parents I ate 3 times a day for breakfast, school lunch, and dinner.

It would not be an exaggeration to say that there are just as many recipes of miso soup as there are households in Japan.

Usually we put vegetable for miso soup, so it’s easy to eat all people any religion or any food preference. (But sometimes we put meat or clam for miso soup) It’s healthy comfort soup. Please try to make it!

• 20oz (600ml) Dashi stock (I’ll put the recipe at the bottom)
• 160g Tofu
• 20g Wakame (seaweed)
• 1 sheet Fried Tofu
• 2.5 Tbsp Miso

*You can buy all ingredients at Asian super markets

1. Prepare the ingredients. Cut tofu into cubes and cut fried tofu into 3cm rectangles.
2. Simmer the ingredients in dashi stock. Heat solid and raw foods such as vegetables until cooked; heat tofu until warm.
3. Once the ingredients are cooked, put the miso in dashi stock.
4. Add the Wakame(seaweed) last to maintain the texture and flavor. Turn off the heat before the soup comes to a boil. Serve in a soup bowl.

• Water 1200ml
• Konbu     10g
• Bonito flake 20g

(Instructions)

1. Soak in 1200ml of water for 30 minutes.
2. Turn on the heat and remove the Konbu from the hot water just before it starts to boil.
3. Continue to cook. When the water boils, add bonito flakes. Turn off the heat after the water returns to a boil. Let it sit for 1-2 minutes.
4. Place a strainer in a bowl and strain the liquid without squeezing the bonito flakes. (Squeezing the bonito flakes will generate an unpleasant fishy smell)

You can keep it for 5 days in the fridge.

Variations of Miso Soup

• Spinach & Fried Tofu
• Potato & pork slice
• Clam & green onion (Remove sand from clams. Rinse the clam well, soak in a bowl of 3% salted water; cover with paper or towel to darken. Leave it for about 1 hour and rinse again after the clam purge sand.)
• Eggplant & onion
• Shiitake mushroom & Fried Tofu