Miso Shiru Soup

Miso Shiru Soup

  • Prep Time: 20 mins
  • Total Time: 35 mins
  • Servings: 4

    • About This Recipe

    “A very traditional Japanese soup”

    Ingredients

  • 5cupsdashi( recipe following)
  • 2tablespoonsmiso( red bean paste)
  • 4ouncesfirm tofu, cube into 1/2 ‘ cubes
  • 2green onions, sliced diagonally
  • 2mushrooms

    • Dashi Ingredients

  • 6cupswater
  • 1piecekelp( 2 inch square)
  • 3ounces bonito tuna or 3tablespoonsdried bonito flakes

    • Directions

  • ———-Make the dashi———.
  • Bring water to a boil.
  • Wash Kelp under cold water tap.
  • Add to water when it comes to a boil.
  • Stir and let boil 3 minutes.
  • Remove kelp from the water and add the bonito.
  • Allow to come to boil and remove from heat immediately.
  • Let it settle for a few minutes.
  • Strain off the bonito and set aside for whenever you need the dashi.
  • ———Make the Miso Shiru———–.
  • Bring the dashi to a boil.
  • Mix a little hot liquid with the bean paste, stirring until smooth.
  • Pour mixture back into the saucepan, stir well.
  • Add tofu and return to boil.
  • Simmer for a few seconds only.
  • Ladle into bowls and garnish with green onion and a slice or two of mushroom.

    • Reviews

  • “Great Recipe!I could have miso soup every day (and do sometimes).I used white miso instead of red, as I like the milder flavor, and I omitted the mushrooms, and added wakame seaweed (dried and boiled in the soup until it expands).Delicious!”

  • “Made mine with dashi flakes, red miso, teriyaki flavored roasted nori bits (a ‘snack’ item for sprinkling on soup, salad, noodle dishes or stir-fries) and omitted the mushrooms. It went together quickly and tastes as good or better than the soup at my favorite sushi place. Thanks for this great recipe!”

  • “My crew liked this except for one that is too picky to please.”

  • “I love miso soup!This one, with all of the goodies in it, was a wonderful, light dinner.The only changes I made were for personal preference- I like my soup a bit more heavily flavored, so I used more bonito and more miso. The method works perfectly, and the soup comes together in a flash!Thanks for posting!”

  • “Trying to add more tofu to our diets.This soup is delicious.There is noticable salt, but no more than any good home made chicken soup. You can always lighten the bonita stock by adding more water, but not me. Loved it.”

  • “This makes a fairly light dashi, but there’s so much flavor in the miso, that’s okay. I used awari miso, which is half red and half white. I added 1 tbsp dried wakame and 2 oz udon to the dashi and boiled it for 4 minutes before adding the miso. It’s even better the second day, when the tofu has absorbed some of the miso flavor. For a real textural garnish, add a few pieces of french-fried onions (the kind that come in a can).”

  • “Thank you for a traditional miso soup recipe.I prefer white (shiro) miso which has a milder flavor.I do cheat and use dashi no moto, a packaged dashi.In a pinch you can use the dashi packet from ramen and make miso ramen instead. I used fried egg strips to garnish the dish.”

  • “Impossible to find ingredients for :(“

  • “This was my first attempt at Miso Soup.I loved your recipe, Bergy.I had to go to three stores before I found the bonita flakes, miso and seaweed.I did a few things different from using your basic recipe, and after reading several others, I added about a tablespoon of shoyu to the dashi, and 1/2 cup fresh chopped spinach leaves to the miso with the tofu, and 1/2 teaspoon of toasted sesame oil and 1/3 cup mirin after removing the soup from the heat.Tastes very much like what we get at our favorite hibachi restaurant.Thanks for a good basic recipe.I will make this often”

  • “We didn’t like this recipe too much. The dashi was too bland for our taste. It seems like the dashi is what makes or breaks a miso soup so not much more to say.”

  • “A great recipe for miso soup.Most Japanese eat this 2 or more times a day.It’s very traditional to eat for breakfast (and much better for you then most breakfast food).I’ve added miso soup to my daily diet.Thanks for the great for homemade miso!”

  • “I used instant dashi instead of making it from scratch (we couldn’t find bonita flakes anywhere!)”

  • “Very Traditional.It turned out perfectly!The time was well worth it.”

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