Traditional Miso Soup

This comforting Traditional Miso Soup captures the essence of Japanese home cooking with a light, aromatic dashi broth made from kombu and bonito flakes. The soup is enriched with sweet onion, crisp carrots, tender bok choy, and silky tofu, all tied together with the deep, savory flavor of barley miso. It is a quick, nourishing meal perfect for chilly evenings or as a soothing starter to any dinner. The preparation is simple, requiring just simmering vegetables and dissolving miso at the end to preserve its delicate enzymes and probiotics. Serve it hot with a garnish of fresh scallions for a vibrant finish.

Cooking Method: Boiling, Stewing

Cuisine: Japanese

Courses: Soups

Difficulty: Advanced

Servings: 6

Calories: 56.7

Dietary: Gluten-free, Vegan, Vegetarian

Description

This comforting Traditional Miso Soup captures the essence of Japanese home cooking with a light, aromatic dashi broth made from kombu and bonito flakes. The soup is enriched with sweet onion, crisp carrots, tender bok choy, and silky tofu, all tied together with the deep, savory flavor of barley miso. It is a quick, nourishing meal perfect for chilly evenings or as a soothing starter to any dinner. The preparation is simple, requiring just simmering vegetables and dissolving miso at the end to preserve its delicate enzymes and probiotics. Serve it hot with a garnish of fresh scallions for a vibrant finish.

Ingredients

6 cup Water
1 Strip EDEN Kombu
1/4 cup EDEN Bonito Flakes
1 small Onion, sliced in very thin half moons
1 medium Carrot, cut into thin matchsticks
1/2 cup Bok choy, green tops only, cut into medium pieces
1 tablespoon EDEN Instant Wakame Flakes
1/4 block Fresh tofu, cut into small cubes
3 tablespoons EDEN Barley Miso (or half Barley Miso and half Shiro Miso)
4 whole Scallions, chopped

Directions

1
In a medium pot, combine 6 cups of water and the kombu strip.
2
Bring the water to a boil over medium heat.
3
Once boiling, turn off the heat.
4
Add the bonito flakes, stir gently, and cover the pot.
5
Let the mixture steep for 5-10 minutes to create the dashi broth.
6
Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids.
7
Add the sliced onion and carrot matchsticks to the strained broth.
8
Simmer the vegetables for 5 minutes until slightly tender.
9
Add the wakame flakes and bok choy greens, simmering for another 1-2 minutes.
10
Turn off the heat.
11
In a small bowl, dilute the miso paste with about 1/2 cup of the hot soup broth until smooth.
12
Stir the dissolved miso mixture back into the main pot.
13
Gently fold in the cubed tofu.
14
Ladle into bowls and garnish with chopped scallions before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 56.7kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 95.4mg4%
Total Carbohydrate 12.6g5%
Dietary Fiber 0.5g2%
Sugars 1.5g
Protein 1.1g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Do not boil the soup after adding the miso paste. Boiling destroys the beneficial enzymes and probiotics in the miso, and can alter the delicate flavor.

For best results, use three vegetables in small amounts and cook them only slightly to maintain texture and vibrant color.

Combinations for miso soup are endless. Feel free to substitute other vegetables like mushrooms, spinach, or daikon radish based on seasonal availability.

If making a vegan version, ensure you use only kombu for the dashi and omit the bonito flakes, or use a vegan dashi powder substitute.

Keywords: miso soup, dashi, japanese, comfort food, vegan, tofu, kombu, bonito, umami, healthy, quick dinner, asian cuisine, vegetable soup, wakame, bok choy, scallions, barley miso, light meal, homemade dashi, soybean paste

Read it online: https://www.chefs-mate.com/recipe/traditional-miso-soup/

Chefs Mate

Traditional Miso Soup

Nutrition Facts