Filed Under: Japanese, simmer, soups, Starter, Tofu and Soy, tofusoy, Under 20 Mins

Miso Soup

Japanese restaurants often come up with signature garnishes for their miso soups. This recipe includes great suggestions you can make on your own

April 8th, 2012

Photography by Michael AlberstatFood styling by Sue HendersonProp styling by Jane Hardin

Prep Time
3 minutes
Cook Time
35 minutes
  • 1 6- x 3-inch piece kombu
  • 8 Cups cold water
  • 3 Cups bonito flakes
  • 3 tablespoons miso paste
  • 1 Cup soy sauce
  • 1 Cup semi-firm tofu, cubed
  1. Place kombu* in pot with 3 cups cold water and bring to a simmer. Simmer until kombu is tender.

  2. Add bonito** flakes and remaining water. Simmer for 3 minutes.

  3. Remove kombu. Julienne for garnish.

  4. Remove pot from heat and allow bonito flakes to infuse for 30 minutes. Strain through a fine mesh strainer.

  5. Add miso paste and soy sauce.

  6. Place 2 tablespoons cubed tofu in each bowl and a little julienned kombu.

  7. Gently heat miso soup and pour over.

Nutrients Per Serving

Nutrients per serving: 47 calories, 3.3 g protein, .6 g fat, 8.1 g carbs, 1.2 g fibre. Good source of magnesium.

Miso Soup

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