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
Directions
In a saucepan heat the dashi and whisk in the miso pastes. Bring to a simmer and add the tofu, scallions, and mirin, if using. Remove from the heat and serve immediately.
- DASHI
- 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
In a saucepan, combine the water and kombu. Bring to a simmer, uncovered, over medium heat. Remove the kombu and discard. Bring the liquid to a boil, add the bonito flakes and immediately remove the pan from the heat. Allow the dashi to sit undisturbed for 2 minutes. Strain through a fine mesh strainer into a medium bowl. Discard the bonito flakes. Use immediately or store, covered, in the refrigerator for up to 3 days.
Yield about 4 to 5 cups
- Copyright 2001 Television Food Network, G.P. All rights reserved.
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By ellenlheller_50...
Malvern, PA
on July 26, 2011
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First time making Miso, didn't know what to expect. Pretty good and better with scallions, mushrooms, more mirin, soy sauce, Kale, and sesame oil. Probably changed it too much to be authentic Miso, but we liked it!
By misskarenc
Steilacoom, WA
on February 24, 2009
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I didn't realize how easy making miso soup is. This is a really good recipe. I compared this one to others and found that all the others recommended only 1/2 cup of the bonito flakes, instead of the .88 oz this one calls for. Bonito flakes are light as air, so an ounce is a big portion. I used 1/2 cup and it was wonderful. This is a great way to get nutrients.
By lizstaedler_105...
estes park, CO
on January 28, 2009
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For years I've ordered and enjoyed miso soup whenever possible in restaurants and for some reason was fearful of making it myself. Unreal how easy it is once the ingredients are in hand.
Add Edame (sea vegetable/ like seaweed and leave in. I realized I had purchased white and brown miso, but used it anyway for a very satisfying soup. I love fresh scallions for garnish. We're having it tonight with salad with carrot ginger dressing, also to die for. I must have some Asian roots.
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