Description
Learn how to make flavorful and comforting Homemade Miso Soup with Tofu at home, using simple ingredients and traditional Japanese cooking techniques.
Ingredients
Units
Scale
For the Dashi:
- 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…
Notes
- If using dashi from the refrigerator, bring it to a slow boil before adding the miso.
- Rehydrate dried wakame in a separate bowl of water to reduce saltiness.
Nutrition
- Serving Size: 1 cup
- Calories: 57 kcal
- Sugar: 2 g
- Sodium: 532 mg
- Fat: 2 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg
