Homemade Miso Soup with Tofu
Before cooking
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Steps as written in the recipe card.
19 steps20 min
Ingredient prep checklist
- Katsuobushi: 1 cup katsuobushi (dried bonito flakes) ((packed; I used a loosely packed 3 cups in the video for stronger flavor))
Before we start... If you want to make miso soup in less than 10 minutes, follow my Easy Miso Soup recipe, using a dashi packet or powder. In this recipe, I make Awase Dashi from scratch with kombu and katsuobushi. For vegan/vegetarian, make the Kombu Dashi I showed below, or make Vegan Dashi with kombu and dried shiitake mushrooms.
Step help
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Timing10 minute
10 minutes
Source
Homemade Miso Soup (Video) 味噌汁
References
This step uses
- 1 piece kombu (dried kelp) ((⅓ 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))
- 4 Tbsp miso ((use 1 Tbsp, 18 g for every 1 cup, 240 ml of dashi))
Full ingredient reference
- 4 cups water
- 1 piece kombu (dried kelp) ((⅓ 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))
- 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