Miso Soup

Total Time:
40 min
Prep:
10 min
Inactive:
20 min
Cook:
10 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 12 -ounce block firm silken tofu
  • 2 quarts dashi
  • 6 tablespoons dark or red miso
  • 2 tablespoons light or white miso
  • 4 scallions, thinly sliced
Directions

Wrap the block of tofu in 2 layers of paper towels and lay on a plate. Invert a second plate on top of the tofu and weigh down with a 28-ounce can. Leave for 20 minutes then cut the tofu into 1/4 to 1/2-inch cubes.

Heat the dashi in a 4-quart saucepan over medium-high heat. When the dashi reaches 100 degrees F on an instant-read thermometer, ladle 1 cup into a small bowl. Add the miso, and whisk until smooth.

Bring the remaining dashi to a bare simmer, approximately 10 minutes. Add the miso mixture and whisk to combine. Return to a slight simmer, being careful not to boil the mixture. Add the tofu and scallions and cook for another minute or until heated through. Remove from the heat, ladle into soup bowls and serve immediately.


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4.9 32
nice recipe and works great! just be sure to use ichiban dashi instead of dashi no moto. the difference is astounding. item not reviewed by moderator and published
just as I make it....but be sure to add seaweed! item not reviewed by moderator and published
I made the dashi broth and then the miso just as directed. It is just what I hoped it would be. I had to order the bonito flakes from Amazon since my grocer didn't have it. item not reviewed by moderator and published
I added fresh spinach and sliced shiitake mushrooms, delicious... item not reviewed by moderator and published
This tastes just like a Japanese restaurant's miso soup! I doubled the recipe since we had a lot of people and it came out great. Very easy to make with Alton's dashi recipe. I will definitely make this again! item not reviewed by moderator and published
It tastes exactly like a miso soup you would order in a restaraunt! My kids love this and it only takes long enough to heat the broth! Another good thing is the miso paste lasts a couple of months in the fridge. item not reviewed by moderator and published
love this recipe. Made the dashi and froze quarts. Then, whenever i want miso soup, I am practically done when I thaw out the dashi. item not reviewed by moderator and published
Simply fantastic! item not reviewed by moderator and published
Added proportional/ reasonable amount of sauteed bok-choy and very briefly sauteed shitake mushrooms in the last few minutes of cooking to enhance nutrient content, and used brown rice miso only since that's what I had. The result was excellent. item not reviewed by moderator and published
Very flavorful. I live in Korea so I used deonjang instead of miso which I guess is a tad stronger. It was very good! item not reviewed by moderator and published

Not what you're looking for? Try:

Emeril's Favorite Miso Soup

Recipe courtesy of Emeril Lagasse