Easy Homemade Miso Soup

How to make miso soupThings have been a little sniffle-y around our house. First it was me and now Trey is feeling under the weather. Gross. In my mind the very best remedy to fight off a (possible) oncoming cold: plenty of sleep, lots of water and steaming bowls of soup.

The post is about the soup. But doesn’t a whole blog post about sleeping a lot or drinking a lot of water sound just riveting? πŸ™‚Best miso soup recipeActually, a whole blog post about water and sleep might just put you to sleep. And if you’re not feeling well, then I’d really be helping you out.

So… you’re welcome. I digress. Let’s make miso soup.How to make dashiMiso soup starts with dashi, a kind of fish stock. Most homemade stocks can take hours to make, but dashi is quick and easy. If you have a hard time finding the ingredients where you live, you could try substituting the dashi with store bought fish stock (low sodium is best). Not exactly the same thing, but in a pinch it will still be very, very yummy.

Dashi, makes 5 cups.

2-3 strips kombu
5 cups water
1 1/2 cups bonito flakes

In a medium size pot combine the kombu and water. Bring to a boil, then remove from heat. Remove the kombu (I used tongs). Add in the bonito flakes and seep until they sink to the bottom (3-4 minutes). Strain out the bonito flakes. The end.Simple miso soupEasy Homemade Miso Soup, serves two as a meal or four as a starter.

5 cups dashi
1/4 cup miso paste (I used shiro)
3-4 tablespoons chopped green onions
3-4 oz. cubed tofu (extra firm)

Dissolve the miso paste in 1/2 cup dashi. Use a whisk or rubber spatula. In a pot combine the remaining 4 1/2 cups dashi, 1/2 dashi/miso mixture and the cubed tofu. Cook over medium heat until the tofu is warmed through. Add the green onions a minute or two before serving.Β Easy homemade miso soupIf you want to make this an even more substantial meal try adding cooked ramen or udon noodles. You could also try adding cooked shrimp or soup friendly veggies. This really is so simple and so, so good. Make some soup this week! xo. Emma

Credits // Author and Photography: Emma Chapman

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